Ingredients
Serves: 12-15 cupcakes
For the Graham Cracker Crusts:
18 graham cracker sheets
1/2 cup butter, softened
For the Cupcake:
1 box yellow cake mix (dry mix, not including the other )
15 ounce can pumpkin puree (NOT pumpkin pie filling)
For the Filling:
approximately 3/4 cup marshmallow cream
For the Toppings:
1 cup milk chocolate chips OR chocolate baking melts
1.5 ounces of heavy cream OR 1/2 cup Cool Whip
approximately 15 large marshmallows
optional: more graham cracker crumbs for topping
Preparation
