These cupcakes are seriously awesome.  My favourite part is the graham crumble! They’re messy to eat- but it’s because they’re oozing with yummy chocolate, so it’s ok.
S’more Cupcakes (by bakerella, but with some modifications by me)
Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
A bunch of mini marshmallows
Graham Cracker Crumb topping
1 cup brown sugar
1 cup graham cracker crumbs
1/2 cup butter, melted
Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter
Preheat oven to 350 degrees F.
Put paper liners in a cupcake tin, then spray the surface of the tin reaaaal good. These babies stick.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture on the surface.
Place a few  marshmallows on top and then cover the marshmallows with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. They tend to overflow.
When done baking, let sit in the pan for a few minutes and then use a knife to unstick the cupcake tops from the tin (if they overflowed). If you don’t, they’ll probably get all messed up when you take them out.  Remove from tin once they seem cool/firm enough to handle the transfer.
Once cool, top with ganache:
Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows to make it look precious. If you’re hardcore, toast the marshmallow first.
(Sometimes they get these craters in them from the marshmallows melting funny, so you have a nice little hole to put more marshmallows and some chocolate it. Perfect.
Another thought I had was using marshmallow fluff to make a frosting and then toasting it and garnishing with a piece of Hershey chocolate and graham cracker… That would be precious. 
Tasty!
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