Ingredients

CRUST

1 1/4 cups graham cracker crumbs

1/4 cup Land O Lakes® Butter, melted

2 tablespoons sugar

CUPCAKES

1 (15.25- to 16.5-ounce) package chocolate cake mix

1 1/2 cups buttermilk**

1/2 cup Land O Lakes® Butter, melted

3 large Land O Lakes® Eggs

2 tablespoons unsweetened cocoa

1 ounce bittersweet baking chocolate, melted

FROSTING

1 1/2 cups Land O Lakes® Butter, softened

2 cups powdered sugar

2 teaspoons vanilla extract

2 (7-ounce) jars marshmallow creme

DECORATIONS

Graham crackers, if desired

Chocolate bars, if desired

Mini marshmallows, if desired

**Substitute 4 teaspoons lemon juice or vinegar and enough milk to equal 1 1/2 cups. Let stand 5 minutes.

Directions

Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all crust ingredients in bowl. Divide mixture among baking cups, about 1 tablespoon for each baking cup. Press down using back of spoon. Set aside.

Combine all cake ingredients in bowl. Beat at medium speed 2 minutes or until well mixed.

Divide evenly among baking cups, filling to about 3/4 full. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans to cooling rack; cool completely.

Combine 1 1/2 cups butter, powdered sugar, and vanilla in bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed.

Frost cupcake; decorate as desired.