(Casey)
Ingredients

• 1 box chocolate cake mix, batter prepared according to package directions (you can make your own chocolate cake if you'd like)
• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 5 Tbsp butter, melted
• 5-6 full sized Hershey's Milk Chocolate Bars (1.55 oz each)
• 2 cups mini marshmallows, for garnish
• double batch Marshmallow Buttercream (Recipe listed under desserts)

How to Make

1. Preheat oven to 350°
2. Line 2 muffin tins with cupcake liners, 24 cupcakes
3. In a medium bowl combine graham cracker crumbs, melted butter and sugar. Drop tablespoon amount of graham cracker mixture into each liner and press down to form crust.
4. Bake the crusts for 5 minutes and transfer to wire rack.
5. Prepare cake mix according to package directions. Fill liners 2/3 full.
6. Bake 15-20 minutes, until cupcakes are set.
7. Break Hershey's bars into small pieces and melt in microwave, 30 seconds on 50% power, stirring after every 30 seconds. Repeat until melted.
8. Spoon a tablespoon amount of chocolate on top of each cupcake, spreading to cover. 
9. Chill cupcakes in fridge until chocolate is set.
10. Make a double batch of Marshmallow Buttercream (Recipe listed under desserts)
11. When chocolate is set, frost cupcakes.
12. Drizzle with remaining chocolate, if desired. (you might need to reheat)
13. To toast marshmallows, spread marshmallows on a baking sheet. Turn oven to broil. (I put the marshmallows on the cupcakes and toasted them with a creme brulee torch)
14. When oven is ready, place baking sheet on top rack. Toast marshmallows under broiler for 15 SECONDS. They toast VERY quickly, so stay close.
15. Remove from oven and garnish cupcakes.