In a small bowl, mix together the graham cracker crumbs, butter, and sugar. Set aside.
To make the cupcake base, mix all the wet and dry ingredients together until completely combined. In a cupcake-lined muffin tin, press the graham cracker mixture into the bottom and slightly up the sides of the tin. Fill the cupcake liners ¾ of the way full with the cake batter and bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
After the cupcakes are cooled, use a piping bag to pipe in a ½ tbsp of marshmallow fluff or use a small knife to cute a hole in the center of the cupcake before filling.
To make the frosting, cream the butter until fluffy, then add in the vanilla, milk, cocoa powder, and powdered sugar.
Using a piping bag or knife, ice the cupcakes and decorate with mini marshmallows and chocolate squares.
Recipe by at https://www.ideahacks.com/decadent-smores-cupcakes/