• Preheat oven to 350ºF. Line a 12-cup muffin tin with muffin liners, or spray with non-stick spray.

Graham Cracker Crust

• In a medium bowl, mix together all of the ingredients for the graham cracker crust until completely combined.
• Divide the crumbs between the muffin tins, and press the crumbs on the bottom of the tins.
• Set aside while you prepare the brownie batter.

Brownies

• Prepare the brownie mix as directed by the manufacturer and then divide up between the 12 tins.
• Bake in preheated oven for 20-30 minutes or until a toothpick comes out with moist crumbs attached.
• Remove brownie cupcakes from oven and cool completely.
• While brownie cupcakes are cooling, prepare the marshmallow filling.

Marshmallow Filling

• In a medium mixing bowl, cream butter until fluffy.
• Beat in ½ cup confectioners’ sugar and mix until combined.
• Add vanilla and 1 tablespoon cream, beat until smooth. Beat remaining ½ cup confectioners sugar and 1-2 tablespoons cream until smooth.
• Add marshmallow cream (for easy handling, spray measuring cup with non-stick spray so cream will come out easily.)
• Mix until combined and refrigerate until ready to use.

Chocolate Buttercream Frosting

• With an electric mixer , cream and beat butter about 3-4 minutes, until pale yellow on medium speed.
• Scrape down the bowl.
• Add powdered sugar, cocoa powder, vanilla, and milk.
• Mix on low until powdered sugar and cocoa powder are incorporated, set aside.
• When cupcakes are completely cool, you are ready to fill them with the marshmallow filling. (You can either use a piping bag and Wilton tip #230 or use a knife and cut a small cone-like shape out of the center of the cupcake and replace top and fill.) --I used the Wilton tip.
• Next, frost the cupcake however you wish and top with mini marshmallows and a Hershey chocolate bar piece.
• Enjoy!!!