Preheat oven to 350 degrees. In a large sauce pan, bring to a light boil the Water, Butter and Vegetable Shortening. Remove from heat and stir in Cocoa. In a separate bowl, combine Flour and Sugar. Add Cocoa mixture to dry ingredients and combine. In a small bowl, whisk together Eggs, Salt and Vanilla Extract. Add to mixture and stir until well combined. Dissolve Baking Soda in the Buttermilk and add to mixture. Stir until smooth. Pour into cupcake liners 2/3 full. Bake for 22 minutes.
In a small saucepan, combine Water and Sugar. Bring mixture to a boil for 3 minutes. While the Sugar and Water are heating, combine Egg Whites, Cream of Tartar and Salt into a stand mixer with the whisk attachment. Beat until stiff peaks form. Slowly drizzle the Boiled Sugar into the egg whites while beating. Add Vanilla Extract and mix until combined.
Once the cakes are cooled pipe the vanilla frosting high on top. Pat crushed graham crackers around the edge of the frosting. Top with 10 miniature marshmallows. Toast marshmallows with a kitchen torch. Top with a milk chocolate square.