Treat your guests with these delicious mini cakes that are made with Betty Crocker™ Super Moist™ cake mix and white frosting—a dessert for all chocolate lovers.
Heat oven to 350°F. Place a mini paper baking cup in each of 24 mini muffin cups.
Make cake mix as directed on the box, using water, oil, and eggs. Fill muffin cups two-thirds full. Cover and refrigerate remaining batter until ready to bake. Cut each small rectangle of chocolate candy in half; press 1 half into the batter in each muffin cup.
Bake 12 to 15 minutes or until the surface of the cupcakes appear dry. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely. Cool muffin pan 15 minutes before reusing for the next 24 mini cakes. Repeat with the remaining batter and chocolate pieces to make an additional 48 mini cupcakes.
In a medium bowl, mix frosting and marshmallow crème. Frost cupcakes. Place graham crackers in resealable food-storage plastic bag; seal bag and crush with a rolling pin. Sprinkle crushed graham crackers over cupcakes.
