1 hr 15 min
1 1/4 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter, melted
2 tablespoons sugar
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
1 1/2 cups Land O Lakes® Butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
2 (7-ounce) jars marshmallow creme
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.
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.