S'mores Cupcakes

Okay, so these did not turn out exactly as anticipated, but they did turn out really yummy. The main problem I had was with the frosting I'm not sure if my butter was too warm or what but I piped the frosting on top and was planning on topping it with graham cracker crumbs and a piece of choclate, but it didn't hold shape and sort of melted all over the top of the cupcake. So instead I used some leftover ganache to top it.
I used a few diiferent recipes combined to make these, so credit to chockylit and here (this is what I wanted mine to look like :)

Graham Cracker Cupcakes
15 regular cupcakes / 350 degree oven
1 cup graham cracker crumbs, from 6 whole graham crackers
1/4 cup (1/2 stick) melted butter
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/3 cup graham cracker crumbs, from 2-1/2 whole graham crackers
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup milk
1 teaspoon vanilla

1. Combine 1 cup of graham cracker crumbs and melted butter.
2. Scoop a heaping teaspoon into each cupcake paper, pressing down to cover the bottom.
3. Beat butter on high speed until soft, about 30 seconds.
4. Add brown sugar. Beat on medium-high until light and fluffy, about 3 minutes.
5. Add eggs one at a time, beat for 30 seconds after each.
6. Whisk together flour, graham cracker crumbs, baking powder, and salt in a bowl.
7. Measure out milk and vanilla together.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk/vanilla mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Scoop into cupcake papers three-quarters full.
12. Bake for 20-22 minutes until a toothpick comes out clean.

Chocolate Ganache Filling
1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and stir until combined.
5. Let cool to room temperature.

Marshmallow frosting:
1/2 C. butter, room temperature (next time I might try using 1/3 cup)
1 cup confectioner's sugar
1/2 tsp. vanilla
13 oz. tub of marshmallow cream

1. Cream the butter on high until it's light and fluffy.
2. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time.
3. Beat in the vanilla until incorporated.
4. Add marshmallow cream and mix on low speed 'until creamy (Don't over mix, or you'll knock the air out)

The picture of the inside isn't the best, I was in a hurry, so I cut it before the chocolate had a chance to firm up, but you get the idea, ooey, gooey, messy, yummy.