Line conventional size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely.
Mix together white butercreme and marshmallow topping in a 2:1 ratio buttercreme:marshmallow topping. Ice cupcakes with prepared marshmallow icing, drizzle with fudge icing then top with graham pieces and marshmallows.