For graham cracker crust bottom:

1. Pre-heat the oven to 355°F (180°C) and line a 12-hole cupcake tin with cupcake liners.
2. Mix the graham cracker crumbs with the melted butter until combined. Divide between the 12 liners (about 2 tablespoons per cupcake) and press into an even layer.
3. Bake at 355°F (180°C) for 8–10 minutes until deep golden brown. Set aside to cool slightly.

For brownie cupcakes:

1. Reduce the oven to 320°F (160°C).
2. In a heat-proof bowl set over a pot of simmering water, melt the chocolate and butter together.
3. Remove from the heat and cool for a few minutes. Stir in the cocoa powder and sugar.
4. Add the eggs one at a time, whisking well after each addition.
5. Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum, and salt. Add to the wet ingredients and mix well.
6. Add the boiling hot water and whisk until you have a smooth, glossy batter.
7. Divide the batter evenly among the 12 cupcakes (on top of the graham cracker crust), filling each about 3/4 full.
8. Bake at 320°F (160°C) for 23–25 minutes, until a toothpick comes out with just a few moist crumbs. Remove from the tin and cool completely on a wire rack.

For Swiss meringue frosting:

1. Combine the egg whites, sugar, and cream of tartar in a large heat-proof bowl. Set over a pot of simmering water (do not let the bowl touch the water).
2. Whisk constantly until the sugar is completely dissolved and the mixture reaches 160°F (71°C), about 3–5 minutes. Test by rubbing a bit between your fingers — it should feel smooth, not grainy.
3. Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed until the meringue is thick, glossy, and holds stiff peaks, and the bowl is cool to the touch, about 8–10 minutes.
4. Beat in the vanilla extract.

Assembling the s’mores cupcakes:

1. Transfer the Swiss meringue into a piping bag fitted with a nozzle of your choice.
2. Pipe generously on top of each cooled cupcake and toast with a kitchen blowtorch. The cupcakes keep in a closed container in a cool dry place for 3–4 days.