Smores Cupcakes

 For the Crust:

1 and 1/2 cups graham cracker crumbs

1/3 cup sugar

5 Tablespoons butter melted

Preheat over to 325 degrees. In medium bowl combine the graham cracker crumbs sugar and melted butter until well combined. Add about 1 tablespoon of mixture to the bottom of each cupcake liner.

Bake 6-8 minutes. Cool for at least 5 minutes before adding cake batter.

For the cake:

1 box devils food chocolate cake

3 large room temperature eggs

1 cup buttermilk, room temperature

1/2 cup vegetable oil

Mix together cake mix, eggs, buttermilk and oil until smooth. Add batter on top of the cooled graham cracker crust. Bake @ 325 for 16-18 minutes. 

For the marshmallow filling:

1/2 cup butter

1 and 1/3 cup marshmallow creme

1 teaspoon vanilla

4 tablespoons heavy cream

1 and 1/2 - 2 cups powdered sugar

1/2 teaspoon salt

Cream butter, marshmallow creme, vanilla, and heavy cream on medium speed until completely smooth. Add 1 and 1/2 powdered sugar and salt slowly with mixer running on low. Increase speed and beat for 1 minute. If it looks to thin add a little more powdered sugar. refrigerate the filling until ready to use.

After the cupcakes have cooled completely but a small cone shaped hole in the top of each cupcake. spoon a spoonful of the marshmallow filling into the hole and replace the cake piece you cut out. 

For the frosting: 

1 and 3/4 cups powdered sugar

1/4 cup cocoa powder

1/2 cup room temperature butter

2 tablespoons heavy cream

1 teaspoon vanilla

salt to taste

frost the cupcakes with small amount of chocolate frosting. Top with more marshmallows or grahams if you want.