• Heat oven to 350 degrees F.
• Crush graham crackers in a zippered plastic bag using a rolling pin. Mix in melted butter and 2 Tablespoons sugar. Line two cupcake tins with cupcake paper liners. Add 2 teaspoons graham cracker mixer to each cupcake liner and flatten with the back of a spoon.  (Reserve the extra graham cracker crust for later.)
• Bake the graham cracker crusts in the oven for about 5 to 6 minutes. Remove from oven and allow to cool while working with the cupcake batter.
• In a large mixing bowl, add canned pumpkin, vegetable oil, eggs, water and vanilla extract and mix together thoroughly with an electric mixer.
• Add sugar, cake mix and pudding mix and mix again but be careful not to over mix. Use a rubber spatula to scrape the sides and bottom of the bowl.
• Use a large cookie scoop (three tablespoons) to portion batter into the liners on top of the graham cracker crust that's already been baked.
• Bake cupcakes for 19 to 20 minutes at 350 degrees F. Once done baking, allow to cool on a baking rack.
• Add chocolate squares and shortening to a small microwave safe bowl. Microwave on 50% power in 30 second increments to melt. Mix between increments.
• Once cool, spread a little bit of frosting on each cupcake and work on the marshmallows. See below.

Prepping the Marshmallows

• Cut marshmallows in half and place on a cookie sheet that's lined with parchment paper with the cut side UP. Broil in your oven for 1 minute (watch closely or they may burn). My oven broils at 550 degrees F and I moved the oven rack the second spot from the top. Broiling them in the oven turned out the best (the best looking marshmallows but if you have a torch, it's actually easier). Remove marshmallows one by one and place three halves on each cupcake.
• If you have a kitchen torch, you can torch them! I found that torching the cut side is best. Be careful not to burn your marshmallows although some people like them "burnt" for their s'mores!
• Use a spoon to drizzle chocolate over the marshmallows and sprinkle leftover graham cracker crumbs on top.

Notes:

• If you're not going to decorate the cupcakes the same day you make them, be sure to store them in an airtight container overnight.