Crush the graham crackers. I used my NinjaMaster Prep Pro System, which is both a blender and a food processor. You can also crush them by hand by placing them in a plastic storage bag and crushing them into very small pieces with your hands or a rolling pin.
Add the graham cracker crumbs into a small bowl and add the sugar and melted butter. Stir the mixture until the crumbs start to form a thick crumb mixture.
Add 1 tablespoon of the crumb mixture to each lined muffin pan and press the mixture down to form the bottom crust. I used the back of my tablespoon to press the crumb mixture down into the lined cups.
Bake the graham crust for 7 minutes at 350° F. Remove from the oven and start the cupcake batter while the graham crust cools.
In a large bowl cream the butter and sugar together with your mixer until it’s nice and fluffy.
Add the egg and mix until combined.
Then add the buttermilk and the pure vanilla extract and mix until fully combined. If you don’t have buttermilk you can make your own by adding 2 teaspoons of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes.
In a medium-sized bowl add the gluten-free all-purpose flour, xanthan gum (leave out if your flour already has it), cocoa powder salt, baking soda, and gluten-free baking powder. Stir to combine the ingredients.
Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
Add the boiling water to the batter and mix until fully combined.
Pour the chocolate cupcake batter on top of the cooled graham crust layer. I always use an ice cream scoop when making muffins and cupcakes. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
Bake cupcakes for 20 minutes at 350° F. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.
Allow the s’mores cupcakes to cool completely before frosting.
Marshmallow Buttercream Frosting
In a large bowl cream the butter with your mixer until smooth. Make sure you scrape down the sides of the bowl with a spatula before you add the next ingredients.
Add the marshmallow fluff and pure vanilla extract to the butter and mix until fully combined. You can start with half of the jar of the marshmallow fluff and add more to your flavor liking. I used the whole jar.
Add the powdered sugar one cup at a time and mix until the frosting becomes nice and thick.
Either spread or pipe the frosting on top of the s'mores cupcakes. When I pipe frosting onto cupcakes I use a trick where I line a large cup with the piping bag. It makes the process much less messy! My favorite frosting tip is the Wilton 1M. I always refrigerate the frosting before I pipe it on the cupcakes. I prefer a firmer frosting. I decorated the cupcakes with pieces of the Schär Honey Grahams, chocolate bar pieces, and Honeygrams crumbs.
Disclosure: This recipe is sponsored by Schär. The opinions are my own. Mama says, "Please check all of your labels!"