Optional garnishes: chocolate pieces and additional graham cracker crumbs
Instructions
Graham Cracker Crusts
Preheat oven to 350°F.
Melt the butter. Stir in the sugar and graham cracker crumbs.
Place cupcake liners in cupcake tins. Spoon a slightly rounded Tablespoon of graham cracker mix into each liner. Press firmly with your fingers or the back of a spoon.
Bake for 5 minutes. Set aside to cool slightly.
Cupcakes
Mix up your favorite chocolate cake recipe, a chocolate cake mix will work fine. Scoop the cake batter on top of the cooled graham cracker crusts.
Bake according to recipe directions and then remove to a wire rack to cool completely.
Toasted Marshmallow Buttercream
Beat the butter until light and fluffy.
Slowly add the powdered sugar, beating in a bit at a time until it has all been added and whipped. Sprinkle in the salt.
Add the toasted marshmallow syrup a Tablespoon at a time, beating well between additions, until you get the consistency you’d like.
Continue to mix on medium for about 5 minutes to get nice fluffy frosting.
Pipe or spread frosting over cupcakes.
Garnish with a piece of chocolate and a sprinkle of graham cracker crumbs if desired.