Preheat the oven to 350 degrees and line (2) 12 count muffin tins with cupcake liners.

Combine the softened butter, eggs, vanilla extract, and milk.

Slow fold in the dry ingredients.

Carefully break a graham cracker into 8 equal squares.

Place one graham cracker square in the bottom of each cupcake liner.

Scoop about 2 tablespoons of cupcake batter into the muffin wells.

Place another small graham cracker square on top of the cupcake batter.

Cover the second graham cracker square being careful to not overfill (you want to leave some room for the marshmallow)

Place in the oven and bake for about 8-10 minutes.

Remove from the oven and place one marshmallow half on top of each cupcake – you may need to gently press them in a bit.

Place back in the oven from another 8 minutes to allow the cupcakes to finish baking.

Remove from the oven and place one small Hershey’s chocolate on top of each cupcake.