Who doesn't love the gooey goodness of marshmallow and chocolate tucked between layers of graham crackers?  What a classic summer flavor!

I grew up in Hershey . . . yup, THAT Hershey!  Some of my most favorite summer memories are of visiting family in the Shenandoah Valley, Virginia.  They treated us like celebrities when Dad pulled out a basket of Hershey's chocolate goodies.  You see, he worked at the factory.  He helped make THE chocolate!

When a co-worker recently mentioned her favorite flavor wasn't strawberry or vanilla, but Smores . . . I knew I had to make a Smores cupcake for her birthday.

Lindsay's recipe at Life, Love & Sugar inspired me to add a graham cracker crust to these layered cakes of goodness.  A deep, dark chocolate cake tops the buttery crust.  A dollop of marshmallow creme is hidden in the center to discover as you take the first bite.  It's topped with a whipped cream icing and embellished with graham cracker crumbs, mini marshmallows and of course, a block of Hershey's chocolate!

Ingredients to Make 24 Cupcakes:

• 1-1/2 cup graham cracker crumbs
• 5 tablespoons melted butter
• 5 tablespoons sugar
• box of dark chocolate cake mix
• marshmallow creme
• icing of your choice
• mini marshmallows
• Hershey's chocolate bars

Preheat oven to 325.  Line cupcake tins.  Combine 1-1/4 cup graham cracker crumbs (reserve 1/4 cup for topping), butter and sugar.  Mix until blended.  Divide among 24 liners, using approximately 1-1/2 tablespoons per liner.  I used a spice jar to press them into the bottom.  Bake for five minutes (no longer!).

Prepare cake mix per package directions.  Fill each cupcake liner halfway.  Bake according to box directions.

Allow cupcakes to cool.  Using a teaspoon, cut out a small hole in the center of each cake, about half the depth of the cake.  Fill each center with approximately a teaspoon of marshmallow creme.

Decorate tops with icing of your choice.  Dust with reserved graham cracker crumbs, add two mini marshmallows and a square of Hershey's chocolate.

Enjoy!