1 box chocolate cake mix
2 sticks of butter (room temperature)
3 cups confectioners sugar
1 jar Marshmallow fluff (around 7.5 oz.)
1-2 tablespoons milk
1 box graham crackers (some crushed for topping and some broken for inside the cupcake)
2 hersheys chocolate bars
Make box cake as directed on back of box for 24 cupcakes. Before pouring cake batter into cupcake papers place pieces of graham cracker on the bottom. I break up the graham crackers into little squares that fit in the pan. Then pour cake batter in and bake as directed on box. I always set my timer for less than the box says. For example my cake mix said 18-22 minutes and I took the cupcakes out after 15 minutes. Every oven is different though so just keep checking and when a toothpick inserted in the middle of the cupcake comes out clean they are done. You must let cool completely before frosting.
To make frosting first whip room temperature butter until smooth and creamy (you can use a hand mixer or a standing mixer). Then add marshmallow fluff and whip again until combined. Next add confectioners sugar a little at a time beating until combined. Once frosting is mixed you can add a little milk to loosen it if you want.
Once cupcakes are cooled you are ready to frost. Top with graham cracker crumbs and a piece of hershey's chocolate bar!!
They're so good you're going to want s'more!
