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1
Preliminaries: Heat oven to 350 degrees. Place cupcake liners in muffin pans.
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2
Make graham cracker layer: Mix 1 cup of graham cracker crumbs, melted butter, sugar and salt in small bowl. Place 2 teaspoons of the graham cracker mixture in bottom of each cupcake liner. Use bottom of small juice glass to pack and flatten graham crust in liners. Bake for 5 to 7 minutes until graham cracker layer is golden. Let cool
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3
Make, bake cupcakes: Meanwhile, prepare cake batter as directed on package.
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4
Scoop cake batter on top of graham cracker crust, filling cupcake liner no more than two-thirds full.
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5
Bake for 18 to 22 minutes or until toothpick inserted into cupcakes comes out clean.
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6
Let cupcakes cool for 5 minutes, then turn out of pans to finish cooling.
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7
Fill the cupcakes: Cut a cone-shaped piece from middle of cupcake. Do not cut through graham cracker layer.
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8
Put marshmallow fluff in a piping bag or plastic bag with the corner cut off and squeeze fluff into hollow of cupcake.
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9
Frost, decorate cupcakes: Frost cupcakes with the frosting, using a piping bag fitted with a large round decorator tip. Either garnish each cupcake with a small piece of graham cracker (or a teddy bear-shaped graham cookie) or sprinkle tops of cupcakes with extra graham cracker crumbs. Garnish each with a mini-marshmallow.
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10
Presentation: Cover lightly and chill overnight, if desired.
