Preheat oven to 350F. Coat a cupcake pan with non-stick spray or line the pan with cupcake liners.

Combine almond flour, graham cracker flour, baking soda, baking powder, salt, and coconut sugar in a mixing bowl.

In a separate large mixing bowl, beat butter until smooth using a handheld mixer or standing mixer.

Add one egg at a time to the whipped butter and mix on low speed until smooth and well combined.

Add about ½ of the dry ingredients to the egg/butter mixture and combine on low speed until smooth.

Mix in the milk and vanilla extract.

7.Mix in the remainder of dry ingredients until cupcake batter is well combined.

Evenly divide cupcake batter among 16 cupcake liners, filling each about 2/3 full, and bake in the oven for 16-18 minutes or until toothpick comes out clean when inserted into the center of cupcake. Let cupcakes cool on wire rack then place them on a sheet pan.

Cut 16 standard sized marshmallows into 3 horizontal pieces, creating 48 smaller pieces total. Top each cupcake with 3 pieces.

Return cupcakes to the oven and bake for another 5 minutes, or until marshmallows are melted.

Heat chocolate and butter together until melted and drizzle each cupcake with chocolate sauce.

Enjoy cupcakes immediately. If unable to eat right away, they can be stored in the fridge for up to 3 days. I recommend heating them slightly in the microwave if enjoying out of the fridge. That will create a melted marshmallow chocolate topping that is worth the extra heating step!