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S’mores Brownie Cupcakes

S’mores Brownie Cupcakes

These cupcakes bring gooey s’mores vibes to your oven with a graham cracker base, fudgy brownie center, and toasted marshmallow frosting.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 290 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • - Piping bag
  • - Kitchen torch

Ingredients
  

  • #### Graham Cracker Crust
  • - 1 cup graham cracker crumbs
  • - 2 tbsp sugar
  • - 4 tbsp melted butter
  • #### Brownie Batter
  • - ½ cup butter
  • - 1 cup sugar
  • - 2 eggs
  • - 1 tsp vanilla extract
  • - ⅓ cup cocoa powder
  • - ½ cup flour
  • - ¼ tsp salt
  • - ¼ tsp baking powder
  • #### Marshmallow Frosting
  • - 2 egg whites
  • - ½ cup sugar
  • - ⅛ tsp cream of tartar
  • - ½ tsp vanilla extract

Instructions
 

  • Preheat oven to 325°F. Line muffin tin with liners.
  • Combine crust ingredients and press into liners. Bake 5 min.
  • Mix brownie batter, spoon over crust, and bake 20–22 min.
  • Cool cupcakes completely.
  • Make frosting over double boiler, beat to stiff peaks.
  • Frost cupcakes and toast with kitchen torch.

Notes

- Store frosted cupcakes uncovered for up to 6 hours
- For a shortcut, use boxed brownie mix
- Don’t overbake—moist crumbs = perfect brownie
Keyword S’mores Brownie Cupcakes