Preheat the oven to 350 degrees.

In a medium bowl combine the flour, cocoa powder, baking powder, and salt. Mix well and set aside.

In a large bowl cream the butter and sugar. Add in the eggs and mix well.

Stir in the vanilla, cinnamon, and brewed coffee.

Add half the flour mixture to the butter mixture and mix well. Stir in the milk. Add the remaining flour and mix well. Set aside.

In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Mix well.

Place cupcake liners in 2 muffin tins. Place 1 tablespoon of the graham cracker crust in each cupcake liner and press down.

Pour the batter on top of the graham cracker crust filling each cup 2/3 of the way full.

Bake for 23-25 minutes. Remove from oven and cool on a wire rack.

Cut a piece out of each cupcake from the top and set it beside the cupcake.

To make the filling place the marshmallows and butter in a microwave safe bowl and microwave for 20 seconds then stir. If needed microwave an additional 10-15 seconds. Stir in the powdered sugar until smooth.

Add a teaspoon of the marshmallow filling to the whole in each cupcake then replace the top.

To make the frosting beat the butter in a large bowl with a mixer. Add half the powdered sugar and beat on medium speed. Add remaining powdered sugar and mix well. Stir in the milk and mix until desired consistency is reached. Stir in the vanilla.

Pour the frosting into a piping bag and pipe onto the cupcakes.

Drizzle each cupcake with chocolate sauce, sprinkle with graham cracker crumbs, and place a piece of chocolate bar in each one.