S’mores Brownie Cupcakes

Smores brownie cupcakes with a graham cracker crust, brownie cupcake, and toasted marshmallow frosting on top! Recipe on sallysbakingaddiction.com

We’re 1 day early for National S’mores Day. Yes! Tomorrow, August 10th, is National S’mores Day and you better believe I’m celebrating this epic event.

Side note! Join me in the kitchen today at 1pm ET on Facebook and Insta LIVE. I’ll be making striped fudge cookies and chatting about Sally’s Cookie Addiction, yayyyyy!!! Bring your cookie questions and excitement. Oh! And the winner of the giveaway was notified and announced; thank you for participating!

Also today? Kevin’s birthday! Taking off after the LIVE video for some surprise birthday festivities and dinner. ♥

Smores brownie cupcakes with a graham cracker crust, brownie cupcake, and toasted marshmallow frosting on top! Recipe on sallysbakingaddiction.com

But let’s get back to business here. Things are getting pretty serious on the s’mores day celebration front. As they should. National S’mores Day is not a holiday to take lightly, as evidenced by the calorie bombs in today’s photos. Light? Not a chance. I’m bringing you sweatpants-necessary s’mores brownie cupcakes complete with a toasty marshmallow topping because it’s not a s’more unless it’s toasty.

Smores brownie cupcakes with a graham cracker crust, brownie cupcake, and toasted marshmallow frosting on top! Recipe on sallysbakingaddiction.com

Good Things Come in 3s!

So there are 3 parts to this recipe, but don’t fret! They are all recipes we’ve reviewed before; we’re just combining them in a new way.

  1. Graham cracker crust
  2. Homemade brownies
  3. Marshmallow meringue

The graham cracker crust is only 3 ingredients: graham crackers, sugar, and melted butter. Combine the three and press into cupcake liners. No need to pre-bake this crust as the time in the oven with the brownie on top is plenty. My #1 tip: make sure you really press that crust down. Make it nice and tight.

The brownie is definitely the easiest component here. It’s a super basic from-scratch brownie batter using all familiar and convenient ingredients like cocoa powder, flour, butter, eggs, and sugar. Nothing fancy or complicated, just the chewy fudgy brownies we all know and love. I very slightly simplified the recipe (using all white sugar and a little extra cocoa powder/less flour) and I love the results.

The marshmallow meringue is the same meringue we made together in the March baking challenge recipe. Remember the sky high chocolate mousse pie? We also used it in both the peanut butter hi-hat cupcakes as well as the ultimate birthday cupcakes recipes. It may look and sound intimidating, but it’s completely approachable and simple. Whisk egg whites + sugar + cream of tartar together over simmering water, then beat until fluffy peaks form. It tastes like marshmallow fluff. Without all the gunk and artificial ingredients/flavorings.

Photos to guide you along:

Graham cracker crust for smores brownie cupcakes on sallysbakingaddiction.com

How to make smores brownie cupcakes on sallysbakingaddiction.com

How to make smores brownie cupcakes on sallysbakingaddiction.com

How to make smores brownie cupcakes on sallysbakingaddiction.com

If you have a double boiler, you can use that instead of this bowl + pot contraption. This is a photo of the egg whites + sugar + cream of tartar whisked together over simmering water on the stovetop.

How to make toasted marshmallow frosting on sallysbakingaddiction.com

Beaten together to form stiff peaks, just like marshmallow creme!

How to make toasted marshmallow frosting on sallysbakingaddiction.com

I used Ateco #808 piping tip for the frosting. I really wanted it piled high on top of each! You can use any piping tip you like, or just swirl it on nice and thick with a knife. I wouldn’t use a piping tip that displays intricate designs though; the marshmallow may not hold its shape.

Now there IS one more step. This is completely optional but I feel brings the whole dessert together and screams SUMMATIME! Toast that marshmallow topping for the ultimate blast (literally!) of s’mores flavor. I used my kitchen torch. Normally I’d say you could stick the frosting under the broiler to get a toasty top but do NOT do that here… the frosting can easily lose its shape. But a quick flash from the torch does the toasting trick!

I don’t know about you, but I love a nice burnt marsh in my s’more. The more burnt ‘n’ toasty, the better. Just me??? The cheese stands alone???

Smores brownie cupcakes with a graham cracker crust, brownie cupcake, and toasted marshmallow frosting on top! Recipe on sallysbakingaddiction.com

These s’mores brownie cupcakes lasted for a day or 2 at room temperature on my counter, but I wouldn’t suggest storing for longer than that– even in the fridge. You can make the brownie cupcakes themselves a few days ahead of time, but I suggest frosting the day before at the earliest.

Take that first bite and experience the CRUNCH (!!!) of the toasty outer layer, the soft and sweet meringue underneath, the undeniably fudgy brownie cupcake, and the buttery + thick graham cracker crust. This entire s’mores brownie cupcake is an experience to savor.

Smores brownie cupcakes with a graham cracker crust, brownie cupcake, and toasted marshmallow frosting on top! Recipe on sallysbakingaddiction.com

Happy National S’mores Day tomorrow!


Here are some items I used to make today’s recipe.

S'mores Brownie Cupcakes



  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full-sheet graham crackers)
  • 1/3 cup (67g) granulated sugar
  • 6 Tablespoons (87g) unsalted butter, melted


  • 1/2 cup (1 stick; 115g) unsalted butter
  • 2 4-ounce quality semi-sweet chocolate bars (228g or 8 ounces), coarsely chopped
  • 1 cup (200g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (60g) all-purpose flour (spoon & leveled)
  • 1/4 cup (20g) unsweetened natural or dutch-process cocoa powder
  • 1/2 teaspoon salt

Marshmallow Meringue Frosting

  • 3 large egg whites, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon cream of tartar (do not skip!)
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a 2nd 12-count muffin pan with 6 liners. (This recipe yields about 18).
  2. Make the crust: Using a food processor, pulse the graham crackers into crumbs-- if they aren't crumbs already. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust. Set aside. (No need to pre-bake.)
  3. Make the brownie cups: Melt the butter and chocolate together in a large heat-proof bowl. I microwave in 30 second increments, stopping and stirring after each until melted and smooth. Whisk in the granulated sugar. Allow to slightly cool for 5 minutes before adding the eggs. (So as not to cook the eggs!) Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick. Spoon evenly into each cupcake liner on top of the graham cracker crusts, filling almost to the top of the liners.
  4. Bake brownie cups for 25-28 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs (no wet batter). Keep your eye on them and check after 22 minutes or so. Mine take around 26 minutes.
  5. Remove from the oven and allow to cool completely in pans.
  6. Make the meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until stiff glossy peaks form. See photo above for a visual.
  7. Pipe onto cooled brownie cupcakes. I used Ateco 808 piping tip. If desired, use a kitchen torch to toast.
  8. Cover and store leftover cupcakes at room temperature or in the refrigerator for 1-2 days.

Make ahead tip: You can make the cupcakes through step 5. Cover and store the brownie cupcakes at room temperature for up to 3 days, then continue with the meringue topping. Or freeze brownie cupcakes (prepared through step 5) for up to 3 months. Thaw overnight completely, then top with marshmallow meringue frosting.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

More s’mores inspo for your s’mores day festivities:

Super soft and chewy toasted s’more chocolate chip cookies

And easy easy easy s’mores cookie bars!

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.
Smores brownie cupcakes with a graham cracker crust, brownie cupcake, and toasted marshmallow frosting on top! Recipe on sallysbakingaddiction.com
Smores brownie cupcakes with a graham cracker crust, brownie cupcake, and toasted marshmallow frosting on top! Recipe on sallysbakingaddiction.com



  1. Patricia on August 15, 2017 at 10:05 am

    Sally I just wanted to let you know that I made these this weekend and they were a huge hit with my family! They asked me to make them again next time they come for dinner. I got a kitchen torch just for this recipe but had been wanting to buy one so it was a good excuse. First time making Meringue and it was so good, the directions you provided I followed to a tee and it turned out absolutely perfect. My husband doesn’t like frosting so he ate them without and still raved about them!! 🙂 🙂 🙂

    • Sally on August 15, 2017 at 12:22 pm

      Yay!! Glad your family enjoyed them! The kitchen torch is definitely one of my most fun kitchen accessories 😉

  2. Kayle (The Cooking Actress) on August 15, 2017 at 7:44 pm

    ooooh now I’m thinking about how good these would be filled with a little chocolate ganache…mmm

  3. Zach on August 15, 2017 at 10:03 pm

    Hi Sally, Will the Meringue keep well in the fridge overnight for frosting in the AM? I typically make my baked treats the night before and keep them in the fridge so I can share them with co-workers the following day. Thanks! These look phenomenal!

    • Sally on August 16, 2017 at 8:31 am

      Sure will!

  4. Jessica on August 23, 2017 at 3:23 pm

    If I don’t have chocolate bars, could I just use semi sweet chocolate chips?
    Also, will it taste okay if I don’t torch the merengue on top?

    • Sally on August 23, 2017 at 6:59 pm

      I don’t recommend chocolate chips as they contain stabilizers aren’t aren’t “real” chocolate– but if you decide to use them, keep that in mind. Baking chocolate tastes much much better. 🙂 You don’t have to toast the meringue.

  5. Amber on September 5, 2017 at 10:57 pm

    I have a bunch of kids and adults to feed – would these scale down as mini cupcake brownies? If so, what do you think for the baking time? 

    • Sally on September 6, 2017 at 9:20 am

      Definitely. I’d say 11-13 minutes or until baked through (use a toothpick to test!).

  6. Jill on September 6, 2017 at 6:20 pm

    Why are stiff peaks not forming?

  7. Emily Anne on October 10, 2017 at 1:31 am

    Hi Sally!
    I made these tonight and they are delicious but the meringue would NOT form stiff peaks! I remade it twice following the recipe to a tee and it failed both times…not sure what was happening. Bummer!

    • Sally on October 10, 2017 at 8:18 am

      Was it cooked long enough in the double boiler? Make sure there are no sugar crystals and it’s a smooth liquid before transferring to the mixer.

    • Lili Cook on November 28, 2017 at 3:06 pm

      If the bowl you used had even the slightest trace of oil / butter or any other greasy residue, the whites will not rise. Its best to use metal or glass bowls to beat whites, since plastic tends to hold on to residues.

  8. Sarah on May 2, 2018 at 4:46 pm

    Is there anything we can use to toast if we don’t have a kitchen torch ?

    • Sally on May 2, 2018 at 7:35 pm

      Unfortunately no. I would suggest the broil option on the oven, but the marshmallow topping loses its shape.

  9. Maya on May 14, 2018 at 6:27 pm

    Hi, I’m planing on making this recipe but I don’t have a blowtorch, if you have any tips on browning them with out a blowtorch that would be really helpful!

    • Maya on May 14, 2018 at 6:30 pm

      Hello again i just saw your reply to a previous commenter, not using the broiler is good to know.

  10. Ayla on June 26, 2018 at 11:44 pm

    Do you think I could press a little chocolate truffle inside the brownie batter to create a gooey melty center?

    • Sally on June 27, 2018 at 12:27 pm

      You can certainly try it! Yum!

  11. Terre on July 10, 2018 at 8:59 am

    HI, Sally! Your cupcakes looked great, so had to bake before a camping trip! I had a few issues…I used chocolate chips & see your comment above…mine turned out more like little brownies, dry & tops cracked! I made sure to underbake, too, at 22 minutes. Yours look great & cake like!! Any more suggestions how I can do that other than the chocolate I used? Also, i feel I baked the meringue long enough, but beat the mixture about 20 minutes & still not stiff! I think I should add another egg white next time? I didn’t have a torch, so broiled in the oven & was afraid to burn, but, I like the look of yours better! I’ll need to get a torch. I’m baking at high-altitude, 7,000 ft., too.

    • Sally on July 10, 2018 at 2:00 pm

      Hi Terre, These are definitely brownies so I’m not sure you did anything wrong! For your meringue make sure you have absolutely zero trace of the yolks in the whites or they won’t whip up. As far as high altitude, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      • Terre Topp on July 15, 2018 at 10:33 pm

        Thanks for your reply & thanks for reminding me they are brownies! Yours just looked better! I LOVED the recipe for the meringue & will use it again; it tastes a LOT better than marshmallow fluff! I see the Liba torch you recommend & will definitely buy one! Thanks for the link to King Arthur & BTW, everyone loved the cupcakes!!

  12. Joyce on July 28, 2018 at 7:01 am

    I’m not sure why the crusts of my brownies are a bit hard, would it be because I used honey graham crackers (honey maid) ?

  13. laura on August 3, 2018 at 2:38 pm

    could you put a mini peanut butter cup in the brownie batter of each cupcake?

    • Sally on August 6, 2018 at 11:05 am

      YES! YUM!

  14. Misha on August 7, 2018 at 11:06 am

    Hi Sally!

    I am not sure if you will see this but I was wondering if I could replace the brownie with the chocolate cake from your Marshmallow-Filled S’mores Cupcakes and fill it with a chocolate buttercream instead of marshmallow filling?

    So it would be a chocolate filled chocolate cupcake with a graham cracker crust and marshmallow meringue frosting.

    Would love to hear your thoughts!

    • Sally on August 7, 2018 at 11:44 am

      Hi Misha! I can’t see why not. Should be really good! Let me know how it goes.

  15. Sarah on August 10, 2018 at 7:36 pm

    I made these tonight and they were amazing!!! FYI to anyone who doesn’t have a blowtorch- I tried the broiler (just to see if it would work) and it did! Nothing became misshapen or anything. Everyone loved them!



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