Soak the gelatin in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes.
In a large saucepan pour the sugar and second measure of water.
Gently dissolve the sugar over a low heat stirring constantly.
Add the swollen gelatin and dissolve.
Raise the temperature and bring to the boil.
Boil steadily but not vigorously for 15 minutes without stirring.
Remove from the heat and allow to cool until lukewarm.
Add the vanilla and whisk the mixture with your whisks in your mixer until very thick and white.
Pipe your cupcakes as fast as you can and set them aside to dry.
If you take too long to pipe them the marshmallow inside the bag will thicken and harden and you won't be able to squeeze any more out!
While those are setting up melted chocolate wafers in a double broiler (If it's not smooth enough add some shortening or oil, but not too much.)
Now that the marshmallow is stiff your going to dip it into the chocolate!
I like to dip it all the way up to the cupcake paper to seal it and keep everything fresh. I dip on one side and spin it around getting the whole thing.
Sprinkle crushed Graham crackers (or anything else you like) on top and let the chocolate cool!!!