Preheat your oven to 350°F.

Follow the instructions on the brownie mix package, but instead of water, use whole milk. Mix in the milk, egg, and vegetable oil until you get a thick batter.

Use a food processor to turn the graham crackers into crumbs, then mix them with the melted butter in a bowl.

In a non-stick cupcake tray, put 1 to 2 tablespoons of the graham cracker mixture into each cup, pressing down firmly to create a crust.

Spoon dollops of brownie batter on top until each cup is about 2/3 full.

Bake for 12 to 15 minutes until the brownies are set in the middle.

Make a small indent in the center of each brownie using a spoon or your finger.

Place a few mini marshmallows in the indent and toast them using a torch.

If desired, drizzle hot fudge sauce over the top and sprinkle with graham cracker crumbs before serving!