Bake cupcakes according to directions on the package. Remove from pans and allow to cool on a wire rack.

Prepare ganache by placing heavy cream in a sauce pan and chocolate chips in a glass bowl.

Bring heavy cream to a boil over medium-high heat, stirring to avoid scalding, and pour over chocolate chips. Allow to cool for 10 minutes.

Add salt and whisk together till nice and smooth. Dip each cupcake in the ganache up to the liner. Set aside to allow ganache to cool and set.

Prepare the frosting by placing the butter in a medium/large bowl. Beat the butter with a mixer until nice and fluffy.

Add the powdered sugar about a 1/2 c. at a time till well combined with the butter. Then add the almond extract. Stir in the marshmallow fluff with a spatula until mixed in.

Place the frosting in a 16oz frosting bag or a Ziploc bag. Cut off the tip of the frosting bag, or one of the corners of the Ziploc bag, about 3/4" up. (No frosting tip needed!)

Press frosting down into the corner of the bag and pipe on each cupcake in a swirl motion all around the top. Immediately add crushed graham crackers.