Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Crush graham crackers into fine crumbs. Whisk together the graham cracker crumbs, flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients alternating with the milk. Fold in the mini chocolate chips. Fill each cupcake liner about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely.

In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly.

In a large bowl, combine the marshmallow fluff, softened butter, and powdered sugar. Beat until light and fluffy. Add vanilla extract and mix until combined.

Use a small knife or cupcake corer to remove a small piece from the center of each cupcake. Fill the hole with chocolate ganache. Pipe or spread the marshmallow frosting on top. Use a kitchen torch to lightly toast the marshmallow frosting. Sprinkle with graham cracker crumbs and drizzle with extra chocolate ganache.