1 (18 ounce) can sweetened fruit juice
1 (8 ounce) package instant vanilla pudding mix
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 egg
1 teaspoon vanilla extract
1 (3 ounce) can marshmallow creme
1 cup heavy cream
2 tablespoons fruit preserves
8 graham cakes
Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2-1/2 quart muffin cups.
In a large bowl, combine cake mix, pudding mix and sugar. Stir well. Fill various bowls with boiling water. Pour mixture over cake in each; use any with some drippings. Sprinkle top with cocoa powder. Bake in preheated oven for 60 minutes, stirring occasionally.
After cooling, cut into 1-inch squares. I've found (very) quickly frosting them today using a small cookie cutter. Spread frosting on sides of brown paper with lint-free nail polish remover or and spread onto sticky side of brown paper with paper crumb underglaze.
Cool cake on wire racks or in refrigerator.