Some people would say it is hard to get teenager’s attention. Just make them these. My nephews loved them. They even helped make ’em.
3 ounces of good semisweet chocolate
1 ½ cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup melted butter
1 1/2 cups buttermilk
3/4 teaspoon vanilla
2 large egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
Crushed Graham crackers
Preheat oven to 300°F. and grease pans. Line muffin tins.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add butter, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
Add sugar mixture and beat on medium speed until just combined well.
Pour batter into muffin cups and cook for approximately 45 minutes until the toothpick comes out clean.
While cooling, combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled.
Sprinkle crushed Graham crackers over cooled cupcakes. Put frosting in a pastry bag and squeeze on top . Use a kitchen torch to toast the marshmallow frosting.
I got the recipe here.