• Preheat the oven to 350℉/180℃ and line a muffin tin with cupcake liners.

Graham Cracker Crust

• Pulverize the graham cracker crumbs into a fine powder, then mix it together with the melted butter, sugar, and salt until completely moistened.
  1 cup graham cracker crumbs, ¼ cup unsalted butter, 1 tablespoon granulated sugar, ⅛ teaspoon kosher salt
• Add one heaping tablespoon of crumbs to each cupcake liner, then press it down to compact it completely.

Chocolate Cupcakes

• Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  ¾ cup all-purpose flour, ¾ cup granulated sugar, ⅓ cup cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon kosher salt
• In a separate bowl, mix together the egg, sour cream, and vegetable oil until combined.
  1 large egg, ⅓ cup sour cream, ⅓ cup vegetable oil
• Add the wet ingredients to the dry ingredients and mix until moistened. Add the hot coffee or water and carefully stir to combine until smooth
  ½ cup coffee or water
• Fill each cupcake liner ¾ full then bake for 13-15 minutes. The top of the cupcake will spring back when touched. A toothpick inserted into the center will come out clean with a few moist crumbs.
• Cool completely on a wire rack.

Fillings

• Chocolate ganache: Heat the heavy cream in the microwave or on the stovetop until lightly simmering, then pour onto the chocolate. Let stand for 1 minute, then stir until combined and smooth.
  ⅓ cup semi-sweet chocolate , ⅓ cup heavy whipping cream
• Cool in the fridge for 15 minutes, then stir vigorously. Transfer to a piping bag.
• Marshmallow: Add the marshmallow fluff to a piping bag.
  ⅔ cup marshmallow fluff

Graham Cracker Frosting

• Combine graham cracker crumbs and heavy cream and mix into a thick paste.
  1 cup graham cracker crumbs, ½ cup heavy whipping cream
• Beat together the butter and powdered sugar with the paddle attachment of a stand mixer (or use a hand mixer) on medium speed for 3 minutes until airy.
  ½ cup unsalted butter, 2 cups powdered sugar
• Add the wet graham cracker crumbs and salt mix to combine. Transfer to a piping bag.
  ¼ teaspoon kosher salt

Assembly

• Use a cupcake corer to remove the filling or the bottom of a round wooden spoon to push down the filling to make a hole in the center of each cupcake.
• Fill the centers with either chocolate ganache or marshmallow fluff.
• Cut off 1" from the graham cracker bag and pipe a thick circle around the outside of the cupcake.
• Add the opposite filling to the center of the frosting ring.
• Example: chocolate ganache on top of marshmallow filling & marshmallow fluff on top of chocolate ganache filling.
• Sprinkle the tops with extra graham cracker crumbs (optional).