Combine ingredients. Spread 1.2 oz. of the mixture onto parchment paper-lined half sheet pan. Bake in 350°F standard oven 7 min. Cool completely in pan on wire rack. Set aside for use with Meringue.

Spray 14 (2x2-inch) stainless steel rings with cooking spray; place onto sheet pan. Firmly press 0.4 oz. of the remaining Graham Cracker Mixture into each ring. Bake in 350°F standard oven 8 min. Cool pan on wire rack. Do not remove rings from pan.

Bring water and 1.5 oz. sugar to boil in saucepan; remove from heat. Add chocolates; stir until melted. Cool slightly.

Beat whole eggs and remaining 1.5 oz. sugar with electric mixer fitted with paddle attachment on high speed 3 min. or until light and fluffy. Gently fold in chocolate mixture.

Pour 1.3 oz. batter onto each baked crust in ring. Bake 20 min. or until centers are set. Cool pan on wire rack. To unmold each cupcake, run the tip of a sharp knife between cake and ring.

Whip egg whites and sugar in mixer bowl over a hot water bath until the mixture reaches 160°F. Place bowl onto mixer and whip on high speed until egg whites hold stiff peaks. Fold in reserved 1.2 oz. baked Graham Cracker Mixture. Spoon into pastry bag fitted with large round tip.

Pipe 0.4 oz. Meringue onto top of each mini cupcake. Use a kitchen torch to lightly brown Meringue.