1 1/2 cups crushed graham crackers
1/4 cup brown sugar
5 Tbsp butter, melted
Bag of mini chocolate chips
Bag of mini marshmallows (optional)
1 box chocolate cake mix, batter prepared according to package directions
1/2 cup butter room temp
8 oz cream cheese (or one cup or one brick)
1 jar marshmallow fluff
2-3 cups powdered sugar
2 Tbsp heavy cream (or milk)
For the Cupcakes
Preheat oven to 350°
Line 2 muffin tins with cupcake liners, 24 cupcakes
In a medium bowl combine graham cracker crumbs, melted butter and brown sugar. Drop a tablespoon or two of graham cracker mixture into each liner and press down to form crust. Bake the crusts for 5 minutes and transfer to wire rack.
(Want an extra, drool-inducing dose of awesome? Once cool, sprinkle each crust with a mini chocolate chips and a pinch of sea salt before filling with cake batter).
Prepare cake mix according to package directions. (Folding in more chocolate chips is certainly not discouraged here). Fill liners 2/3 full. Bake 15-18 minutes, until cupcakes are set.
For the Frosting
Mix butter and cream cheese on medium speed. Slowly add in powdered sugar... Mix. Add heavy cream/milk... Turn up speed... Mix. Add entire jar of Fluff - it's going to be sticky - and mix (again) until smooth.
Last, But Never Least
After frosting the cooled cupcakes, make 'em pretty...
Sprinkle with crushed grahams & chocolate chips. Let the people know they're about to partake in a ridiculously decadent cake version of the campfire favorite, for heaven's sake. If you have a kitchen torch - I'm a pyro, so I do not - you could even roast some mini marshmallows.
Also, refrigeration is a good call. Unless you want 'mallow fluff dripping down the sides. Either way, they're kind of impossible to nosh without making a spectacular mess.