It began with turning graham crackers into crumbs in the food processor. Measuring out 2 cups and setting the rest aside for later.
The measured 2 cups were mixed with 1/3 cup sugar and 1/2 stick melted butter. 1 teaspoon of mixture was pressed gently into the bottom of each cupcake cup to make a crust of sorts and baked on 350 degrees for 4 minutes.
In the meantime we made a chocolate cake batter. Once the graham cracker crusts had slightly cooled, each cupcake cup was filled 2/3 full with the cake batter. We sprinkled a bit of the leftover crust mixture on top of each one and then the cupcakes then went back in the oven for 18 minutes at 350 degrees. After baking the cupcakes, we allowed them to cool for 10 minutes.
Then, while still slightly warm, we frosted each one with marshmallow cream (slightly warm so the marshmallow cream would melt a bit, giving it the right ooey, gooey feel). The finishing touch was sprinkling each with the graham cracker crumbs previously set aside and grating a Hershey bar over top.