• Instructions

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 before adding cupcake batter
• Increase oven temperature to 350 degrees 

Cupcakes

• In a large mixing bowl, mix together the cake mix, eggs, buttermilk and oil 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 creme and vanilla extract and mix until smooth
• Gradually add powdered sugar and beat until smooth
• Frost cupcakes and decorate as desired 
• Store leftovers in refrigerator in airtight container
• Best if eaten the same day as baking