S’mores Brownie Cupcakes

Completely from scratch s’mores brownie cupcakes feature a thick graham cracker crust, undeniably fudgy brownie center, and toasty marshmallow frosting. With so much texture in each bite, these cupcakes are an experience to savor!

s'mores brownie cupcakes

National S’mores Day, August 10th, is not a holiday to take lightly. 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.

These S’mores Brownie Cupcakes Are:

  • Everything we love about s’mores in cupcake form
  • Easier to make than you think
  • Ultra decadent and chocolatey
  • Made using my chewy fudgy brownies batter
  • Topped with homemade marshmallow creme
  • Great for summer potlucks, picnics, and BBQs
  • Always a crowd pleaser!

s'mores brownie cupcakes on a purple plate

3 Parts to S’mores Brownie Cupcakes

While they may look daunting, today’s s’mores brownie cupcakes combine 3 simple recipes in a brand new way. Let’s review each component.

  1. Graham Cracker Crust: You only need 3 ingredients to make graham cracker crust– graham crackers, sugar, and melted butter. Combine these and press the mixture 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.
  2. Homemade Brownies: We use my beloved chewy fudgy brownies batter made from all familiar and convenient ingredients like cocoa powder, flour, butter, eggs, and sugar. Nothing fancy or complicated, just rich and fudgy decadence. I slightly simplified the recipe (using all white sugar and a little extra cocoa powder/less flour) and I love the results.
  3. Marshmallow Meringue: The marshmallow meringue is basically homemade marshmallow creme. It’s the same meringue used in sky high chocolate mousse pie and peanut butter hi-hat cupcakes. It may 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 the artificial ingredients/flavorings.

Photos to guide you along:

2 images of graham cracker crust mixture in a food processor and pressed into the bottoms of cupcake liners in a cupcake pan

spooning brownie batter onto graham cracker crusts in a cupcake pan

brownie cupcake batter in a cupcake pan before baking

stack of brownie cupcakes

If you have a double boiler, you can use that for the marshmallow meringue 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.

egg whites, sugar, and cream of tartar whisked together in a glass bowl on top of a pot of simmering water on the stovetop

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

2 images of marshmallow topping in a glass bowl and piped on top of a brownie cupcake

Decorating S’mores Brownie Cupcakes

I used the Ateco #808 piping tip to pipe the marshmallow meringue frosting onto each cupcake. 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.

For that quintessential s’mores flavor, whip out your kitchen torch to toast the tops. Don’t stick the frosting under the broiler– it can easily lose its shape. But a quick flash from the torch does the toasting trick!

smores brownie cupcakes with toasted marshmallow creme frosting

smores brownie cupcakes with toasted marshmallow creme frosting

More Brownie Recipes

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
smores brownie cupcakes with toasted marshmallow creme frosting

S’mores Brownie Cupcakes

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 18 cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Complete with toasted marshmallow frosting, these s’mores brownie cupcakes can’t be beat! Indulge in the best homemade brownie cupcakes.


Ingredients

Crust

  • 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

Brownies

  • 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 (63g) all-purpose flour (spoon & leveled)
  • 1/4 cup (21g) 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

Instructions

  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 an 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.

Notes

  1. Make Ahead Instructions: 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.
  2. Special Tools: KitchenAid Stand Mixer, KitchenAid Food Processor, Glass Mixing Bowls, Rainbow Whisk, Paper Cupcake Liners, Cupcake Pan, Ateco #808 Piping Tip, and Kitchen Torch

Keywords: s'mores brownie cupcakes, brownie cupcakes

You will also love these soft and chewy toasted s’more chocolate chip cookies.

toasted s'mores chocolate chip cookies

70 Comments

  1. Hi Sally!
    I love the idea of the graham cracker crust and this marshmallow frosting – do you think I could substitute the brownie for a chocolate cupcake batter instead? I’m looking for something more light and moist.
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kristen, You can! I actually made them exactly this way using the batter from these Super Moist Chocolate Cupcakes. Let us know if you try it!

      1. These came out amazing! I was short on the batter but it was quick and easy to make another half of the recipe more (I used the super moist chocolate cupcake recipe). I made mini cupcakes. Pre-baked the crust. Thank you!!

  2. Sally, you have turned me into a baking machine! This recipe was to die for! Everything turned out beyond perfect!
    Thank you for your passion, clarity and expertise as a baker! Us amateur bakers appreciate you and this website more then you know!

  3. Stephanie Reese says:

    Hi, Sally. Do you have any experience using flaxseed meal? I’d like to try it as a supplement in the brownie batter if it doesn’t impact the flavor and/or bake. Can I use it as a substitute for some of the eggs or the flour? Thanks for your advice. P.S. I love your recipes!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Stephanie, We haven’t personally tested this recipe with flaxseed but other readers have reported using a flax egg substitute with success. Let us know if you try it!

  4. Hi, Sally. Any advice on incorporating flaxseed meal into the brownie portion of this recipe? I can’t wait to try these. They look delicious!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Stephanie, We’ve never tried adding flaxseed to this recipe but let us know if you try anything.

  5. These were so good! I was afraid the brownie layer would get be more cakey, but it was fudgey and perfect! The crunchy bottom was perfect, and the marshmallow was to die for. They were the perfect addition to our Super Bowl spread. It was requested to put them in the regular dessert rotation! I made the recipe as directed. Delish!

  6. Hi Sally
    If I want to make 12 cupcakes then how much crust will I need to make? Also for the filling will all the ingredients be reduced?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sue! You could try to reduce the whole recipe by 1/3 but we haven’t tested it. For best and most consistent results we recommend following the recipe as written.

  7. Hi Sally,

    Would this recipe work in a 9″ springform pan? And if so, how long should I bake it and at what temperature?

    Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rachel, We haven’t tested it so I’m unsure of the bake time needed. Same oven temperature though! Let us know if you give it a try!

  8. Tyanne Johnson says:

    Great recipe! I just made it and it was wonderful!

  9. Leanna Armstrong says:

    My family and I totally loved this recipe. We had a blast making them AND they tasted great. Most definitely will make them again.
    I tried to upload the short video we made but was unable to.

  10. I wanted to use a meringue to top your coconut cream pie recipe with (both of which I know very little about). If I use the marshmallow meringue recipe above, will that be enough for your coconut cream pie (and making the pretty swirls like u did), or should I double the above? Is marshmallow meringue the same thing as regular meringue? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Laura! You can read more about marshmallow meringue in this recipe post! The quantities in that recipe will make the perfect amount to top a pie.

  11. May Salcedo says:

    Hi Sally! This is the perfect dessert to make for 4th of July! I can’t wait to make these. Quick question though can I use your nutella brownie recipe instead of the one you use here? I’m not that big on brownies but the Nutella brownies are my one exception. Please let me know! Also, would the baking time be the same as the time for these smores cupcake recipe?

    1. Trina @ Sally's Baking Addiction says:

      Hi May! We haven’t tested it but don’t see why that would be a problem. Let us know if you give it a try.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×
Skip to toolbar