I forgot to take pictures of the first steps, but here is the recipe I used from Fun Stuff: Cupcakes:
Yield: 12 cupcakes
1¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter, softened
1¼ cups sugar
1 cup milk
1 teaspoon vanilla
6 whole graham crackers (12 squares)
1½ cups marshmallow cream
1½ bars (3 - 4 ounces each) milk chocolate, chopped into 1/2 - inch chunks
1. Preheat oven to 350°F. Line 12 standard (2½-inch) muffin cups with paper baking cups. Sift flour, cocoa, baking soda, and salt into medium bowl. [Do not use the big bowl you are going to put everything in at the end of mixing!]
2. Beat butter in large bowl with electric mixer at medium speed until creamy and light. Add sugar; beat 3 minutes. Add eggs, 1 at a time, beating well after each addition. Combine milk and vanilla. Add flour mixture and milk mixture alternately to batter, beginning and ending with flour mixture. Spoon batter into prepared muffin cups, filling ¾ full. [I didn't alternate, I just threw it all in one big bowl, and it was just fine!]
3. Bake 21 - 24 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pan 5 minutes; remove to wire rack to cool completely.
4. Break each graham cracker square into ¾-inch pieces; press onto each cupcake to completely cover top and extend slightly over edge of cupcake. Spread about 2 tablespoons marshmallow creme over each cupcake (see Tip); top with chocolate chunks. Freeze cupcakes 15 minutes. [I used an eating spoon to put the marshmallow creme on, and I only used one spoonful...it wasn't really enough, so more would probably be better.]
5. Preheat broiler. Place cupcakes on baking sheet. Broil cupcakes at least 6 inches from heat source about 1 minute or until marshmallow creme is lightly browned. Serve immediately. [I couldn't tell if the marshmallow creme was browned unless I pulled it out of the oven a little bit, so watch it carefully! Also, the graham crackers and marshmallow creme with start smoking if you leave it in too long.]
Tip: Marshmallow creme is very sticky and can be difficult to spread. Spray your utensils with nonstick cooking spray; drop teaspoon-size dollops of marshmallow creme over graham crackers and spread gently to cover.
So there, you've got a free recipe :) And if I do say so myself, it was PRETTY durn good!