by the Cooking Mom
1 box (16.5 ounces) chocolate cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 cup graham cracker crumbs
1/3 cup melted butter
8 ounces mini semi-sweet chocolate chips
4 Hershey’s chocolate bars, broken into pieces
24 graham cracker pieces
1 jar (7 oz) marshmallow crème
1 stick butter, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Place cupcake liners in muffin cups. In a large bowl use a mixer to beat together first 4 ingredients for a couple minutes. In another bowl mix together 1 cup graham cracker crumbs and 1/3 cup melted butter. Sprinkle a little of the crumb mixture in the bottom of each cupcake liner.
Next, sprinkle a few chocolate chips over the crumbs. Scoop about 1/4 cup of batter into each muffin cup. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool completely before fro-ting with a knife or piping bag.
Before serving sprinkle a few of the remaining graham cracker crumbs on top. Then, top each cupcake with a piece of graham cracker and piece of chocolate bar.
For the frosting:
In large bowl, beat marshmallow creme, butter, vanilla and 3 1/2 cups powdered sugar on low speed until blended. Add more powdered sugar if needed for desired consistency.