Crust

1. Preheat oven to 325 degrees F.
2. Add cupcake liners to the pan and set aside.
3. In a medium bowl, combine the graham cracker crumbs and sugar together.
4. Melt butter in a microwave-safe bowl and blend into crumb mixture until well combined.
5. Add 1 tablespoon mixture to each liner and press down with spoon or tart shaper.
6. Bake for 6-8 minutes, remove from oven and cool on wire rack for 5 minutes before adding cupcake batter.

Cupcakes

1. In a large mixing bowl, mix together the cake mix, eggs, buttermilk and oil until smooth.
2. Divide batter on top of cooled graham cracker crust.
3. Sprinkle with chocolate chips and graham cracker crumbs.
4. Bake at 325 degrees for 16-18 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from oven to wire rack and allow to cool completely.

Frosting 

1. Cream butter in a large mixing bowl.
2. Add marshmallow creme and vanilla extract and mix until smooth.
3. Gradually add powdered sugar and beat until smooth.
4. Frost cupcakes and decorate as desired.
5. Best if eaten the same day as baking but if you have leftovers, store them in the refrigerator in an airtight container.