Graham Cracker Crust

Preheat oven to 325 degrees F. Add cupcake liners to pan and set aside.

In a medium bowl, combine the graham cracker crumbs and sugar together. Melt butter in microwave safe bowl and blend into crumb mixture until well combined.

Add 1 tablespoon mixture to each liner and press down with spoon or tart shaper. Bake for 6-8 minutes, remove from oven and cool on wire rack for 5 minutes.

Increase oven temperature to 350 degrees.

Chocolate Cupcakes

In a large mixing bowl, whisk together the cake mix, oil, eggs, and buttermilk until smooth.

Divide batter on top of cooled graham cracker crust. Sprinkle with chocolate chips and graham cracker crumbs.

Bake at 350 degrees for 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from oven to wire rack and allow to cool completely.

Frosting

Cream butter in large mixing bowl. Add marshmallow cream and vanilla extract and mix until smooth.

Gradually add powdered sugar and beat until light and fluffy.

Frost cupcakes and garnish with graham cracker crumbs, mini chocolate chips, chocolate shavings, or toast the marshmallow topping.

Enjoy with friends! No campfire needed!