Step 1

Preheat oven to 325 degrees. Place 30 cupcake liners in muffin tins.

Step 2

Combine the graham cracker crumbs and butter. Spoon the rest of the crumbs evenly into the bottom of the cupcake liners. Press firmly into the bottom. Set aside.

Step 3

Mix together the cake mix, pudding mix, eggs, cooled coffee, and oil. Beat for 1 minute on low speed, then beat 2 minutes on medium speed.

Step 4

Stir the chocolate chips in gently. Spoon the batter evenly into the liners. Bake for 20 minutes. Let cool.

Step 5

Use a frosting bag and icing tip 1M to swirl the frosting on top of the cooled cupcakes.

Step 6

Melt the chocolate melts according to the package directions. Spoon into a plastic baggie. Cut one tip off and drizzle over the tops of the frosted cupcakes.

Step 7

Sprinkle with graham cracker crumbs. Add a green straw, if desired. Store in a sealed container.