Preheat oven to 375 degrees. Line tins with 24 cupcake papers.
1 box French vanilla cake mix
3 eggs, room temperature
1/2 cup veggie oil
3/4 cup strong coffee plus 1/4 cup French vanilla creamer
In bowl of mixer, place cake mix, eggs, oil and coffee and creamer. Mix on low for 30 seconds and then continue to mix on medium for 2 minutes. Fill cupcake liners with 1/4 cup batter. Bake at 375 degrees for 15-17 minutes. Remove from oven. Let cool in tins for 5 minutes then remove and let cool on cooling racks until completely cooled.
1 cup butter, softened
4 cups powdered sugar
1/2 cup cocoa powder
1/2 cup heavy whipping cream
Place butter, powdered sugar, cocoa and cream in a bowl of mixer with paddle attachment. Beat until fluffy and creamy, adding more heavy cream if needed to loosen.
Top each cupcake once cooled with chocolate buttercream. Then sprinkle chocolate graham cracker crumbs on top. ENJOY!!