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 frosting 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.