Ingredients
For the Graham Cracker Layer:
1 cup graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
Pinch of salt
For the Cupcakes:
1 package Devil’s Food cake mix
3 large eggs
½ cup vegetable oil
1 1/3 cups water
2 cups prepared marshmallow fluff
For the garnish:
1 can of premade chocolate frosting
24 small piece of graham crackers or graham teddy bear-shaped cookies, or 2 tablespoons graham cracker crumbs
24 mini-marshmallows
Preparation
Preliminaries: Heat oven to 350 degrees. Place cupcake liners in muffin pans.
Make graham cracker layer: Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl. Place 2 teaspoons of the graham cracker mixture in bottom of each cupcake liner. Use bottom of small juice glass to pack and flatten graham crust in liners. Bake for 5 to 7 minutes until graham cracker layer is golden. Let cool
Make, bake cupcakes: Meanwhile, prepare cake batter as directed on package. Scoop cake batter on top of graham cracker crust, filling cupcake liner no more than two-thirds full. Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean. Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
Fill the cupcakes: Cut a cone-shaped piece from middle of cupcake. Do not cut through graham cracker layer. Put marshmallow fluff in a piping bag or plastic bag with the corner cut off and squeeze fluff into hollow of cupcake.
Frost, decorate cupcakes: Frost cupcakes with the frosting, using a piping bag fitted with a large round decorator tip. Either garnish each cupcake with a small piece of graham cracker (or a teddy bear-shaped graham cookie) or sprinkle tops of cupcakes with extra graham cracker crumbs. Garnish each with a mini-marshmallow.
Presentation: Cover lightly and chill overnight, if desired.
