FOR THE GRAHAM CUPS
9 sheets graham crackers
2 tablespoons (25 grams) sugar
1/4 cup (1/2 stick or 56 grams) unsalted butter, melted

FOR THE CUPCAKES
1 cup (127 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, softened
1/2 cup (100 grams) sugar
2 eggs
1/2 teaspoon vanilla
2/3 cup (153 grams) sour cream

To make the crust: Preheat the oven to 325 degrees (165 C). Lightly spray a muffin pan with nonstick cooking spray; set aside.

Either crush the graham crackers by hand, until they are like rough sand, or process in a food processor for several pulses. Add the sugar and mix, or pulse, to combine. Add the butter and mix until thoroughly combined and resembling wet sand. Press firmly into the cups of the muffin pan, being sure to push it up the sides of the cups. Bake until golden and fragrant, about 10 to 12 minutes. Allow to cool completely before filling.

To make the cupcakes: In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until just combined. Stir in the vanilla.

Sprinkle 1/3 of the flour mixture into the mixing bowl and mix until just combined. Add half of the sour cream, mixing until just combined. Repeat, alternating the remaining flour in 2 more additions with the remaining sour cream in one more addition (ending on flour).

Place 2 scant tablespoons of batter into each prepared muffin cup. Bake for 15 to 18 minutes, until the tops of the cupcakes spring back lightly when touched.

Transfer to a wire cooling rack and allow to cool completely before frosting.

Frost with Toasted Marshmallow Frosting