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.
Dark Devil's Food Cake, Buttercreme, Buttercream, Marshmallow, Fluff, Graham, Cracker, Chocolate, Fudge