Mix together crushed graham crackers, melted butter and granulated sugar. Divide the graham cracker crust mixture between 24 mini muffin cups (about 1 tablespoon per muffin cup). I used a silicone mini muffin pan, but a metal pan works too. Press the crust onto bottom and up the sides.
Chocolate Ganache:
Put chocolate and heavy cream in a microwave-safe safe bowl. Heat for 30-45 seconds and then stir until smooth. Fill the graham cracker crusts in the mini muffin cups with the chocolate ganache (about 1 heaping teaspoon per muffin cup).
Marshmallow Topping:
Top each cookie cup with mini marshmallow and carefully toast the marshmallows with a kitchen torch.
Directions:
If using a metal mini muffin pan, place the pan in the freezer for 30 minutes before removing the cookies cups. You can use a thin knife or a spoon to help remove them.
Store the s'mores cookie cups in the fridge or freezer.