Preheat the oven to 350 degrees and prep a cupcake pan with liners. Set aside.
In the bowl of a stand mixer, whisk together the flour, sugars, cinnamon, nutmeg, cloves, baking powder and soda, and salt.
Add in the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly - stopping the mixer, scraping the side and mix again.
Divide the batter amongst the cupcake liners, filling each cavity about ⅔ full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before decorating.
To make the frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar. Mix on low speed for about a minute and then bump up the speed to medium for another minute.
Add in the remaining powdered sugar and 2 tablespoons worth of the milk. Mix on low for a minute and then on medium for an additional 2 minutes. The frosting should be light and fluffy.
Transfer the frosting to a piping bag fitted with a large star tip.
Using a small ice cream scoop or a rounded teaspoon, scoop out the center of each cupcake - save the pieces to be used again.
Transfer the marshmallow cream to a piping bag. Pipe a dollop of marshmallow cream into the cavity and replace the scooped out cupcake piece.
Pipe a large mound of frosting on each cupcake.
Melt five of the chocolate bars in a microwave safe bowl. Transfer the melted chocolate to a piping bag and cut a small hole in the end of the bag. Drizzle the melted chocolate over the frosting.
Insert a half piece of chocolate bar into the frosting and then gently press in a couple mini marshmallows. Sprinkle with graham cracker crumbs.
