• Prepare the oven to 350°F
• Line muffin tins with 16 cupcake liners.
• Combine the melted butter and the graham cracker crumbs until well combined.
• Scoop one tablespoon of graham cracker crumbs into each liner and press down into the liner.
• Bake in the oven for 5 minutes before removing from the oven and setting aside to cool.
• In a large bowl, combine the vegetable oil, granulated sugar, and the light brown sugar.
• Add in the vanilla extract and the eggs and beat until blended.
• Combine the ¼ cup of hot water and combine it with the instant coffee.
• In a separate bowl, combine the all-purpose flour, salt, baking powder, and baking soda.
• Slowly beat the dry ingredients into the wet ingredients and blend until just combined.
• Pour in the coffee mixture and the buttermilk* and mix until combined.
• Scoop the cupcake batter equally into each cupcake liner and bake in the oven for 18-20 minutes. Check the center of the cupcakes with a toothpick for doneness.
• Allow the cupcakes to cool completely before frosting.

Marshmallow Frosting

• Cream the unsalted butter until smooth.
• Beat in the vanilla extract and the confectioner’s sugar.
• Scoop the marshmallow fluff into the mixture and mix until combined.
• Add the heavy cream a little at a time until the desired consistency is reached.
• Pipe frosting on cool cupcakes and store them in an air tight container.