S’mores Brownie Cupcakes

S’mores Brownie Cupcakes bring the magic of a campfire dessert straight to your kitchen. These decadent treats layer a buttery graham cracker crust, an ultra-fudgy brownie center, and a cloud of homemade marshmallow frosting that’s toasted to perfection. They’re rich, gooey, nostalgic, and totally irresistible. Whether you’re baking for a summer barbecue, a cozy fall gathering, or just treating yourself to something indulgent, this recipe captures everything you love about s’mores in cupcake form—with no campfire required.

Table of Contents

Why You’ll Love This Recipe

• 🍫 Three layers of texture & flavor: crunchy crust, gooey brownie, fluffy topping
• 🔥 Toasted marshmallow frosting looks fancy but is easy to make
• 🧁 Bakes in a cupcake tin—no cutting, no mess
• 🏕️ Perfect for parties, holidays, or bake sales
• 📦 Make-ahead friendly—frost just before serving

Ingredients

Graham Cracker Crust:

• 1 cup graham cracker crumbs (about 8 full crackers)
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter, melted

Brownie Batter:

• ½ cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp baking powder

Marshmallow Frosting:

• 2 large egg whites
• ½ cup granulated sugar
• ⅛ tsp cream of tartar
• ½ tsp pure vanilla extract

Instructions

1. Make the Crust:

• Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
• Mix graham cracker crumbs, sugar, and melted butter in a bowl.
• Press ~1 tablespoon into the bottom of each liner.
• Bake for 5 minutes, then set aside to cool.

2. Make the Brownie Batter:

• Melt butter in a medium saucepan or microwave.
• Whisk in sugar, eggs, and vanilla until combined.
• Stir in cocoa powder, flour, salt, and baking powder until smooth.
• Divide batter evenly over the pre-baked crusts (about 2 tablespoons per cupcake).

3. Bake the Cupcakes:

• Bake for 20–22 minutes or until the tops look set and a toothpick comes out with moist crumbs.
• Cool completely before frosting.

4. Make the Marshmallow Frosting:

• In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar constantly until sugar dissolves and mixture is warm (~3–4 minutes).
• Transfer to stand mixer or use hand mixer to beat on high until stiff, glossy peaks form (~5–7 minutes).
• Beat in vanilla.

5. Assemble and Toast:

• Pipe or dollop frosting onto cooled cupcakes.
• Use a kitchen torch to toast until golden brown.
• Serve immediately or store uncovered for a few hours before serving.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55–60 minutes
• Yield: 12 cupcakes

Nutrition Facts (Per Cupcake, approx.)

• Calories: 310
• Fat: 14g
• Carbohydrates: 42g
• Sugar: 28g
• Protein: 3g

Tips & Variations

• 🔥 No torch? Use the broiler for 1–2 minutes, but watch closely!
• 🍫 Add chocolate chips to the brownie batter for extra gooeyness
• 🍪 Use chocolate graham crackers for a fun crust twist
• ❄️ Make ahead: Bake cupcakes the day before, frost just before serving
• 🧊 Leftover frosting? Toast and spoon it over ice cream!

FAQs

Can I use boxed brownie mix?
Yes, if you’re in a pinch. Use enough batter to fill each liner ¾ full over the crust.

How long does the frosting hold its shape?
Once toasted, it holds for several hours. For best texture, toast just before serving.

Can I skip the crust?
You can, but you’ll miss the full s’mores experience! The crust adds structure and crunch.

Conclusion

S’mores Brownie Cupcakes are your ultimate dessert upgrade. They combine the classic campfire treat with the elegance of a cupcake and the richness of a brownie. Whether it’s summer or winter, indoors or out, these cupcakes bring a bite of joy and nostalgia to every occasion. Toasty, chocolatey, and completely crave-worthy—this is one recipe you’ll come back to again and again.