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

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


Complete with toasted marshmallow frosting, these s’mores brownie cupcakes can’t be beat! Indulge in the best homemade 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 (63g) 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 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.


  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


  1. Can these be adapted to make in an 8×8 pan instead of a cupcake pan?

    1. Hi Amanda! There’s too much batter/crust for an 8-inch pan unless you halve the recipe. You can try a 9-inch square pan, but I fear that may be too small with the crust on the bottom too.

  2. Angela Risacher says:

    These were AMAZING! I seriously can’t keep out of them! The question that I have after reading through the comments though is this: is the chocolate you use for the brownies supposed to be semi sweet baking bars or just chocolate bars? I used high end semi sweet chips and this turned out well, but I feel like the recipe isn’t really clear on this point. Can you clarify? Thanks!

    1. Thanks Angela! Yes use these as stated: 2 4-ounce quality semi-sweet chocolate bars (228g or 8 ounces), coarsely chopped
      Glad the quality chocolate chips worked well for you, too!

  3. Hi Sally,

    I tried this marshmallow meringue and it is sooooo delicious. I tried using it between cake layers but it seems to have vanished (soaked into the cake I suppose) by the time I cut the cake a day later. Is there anything I can do to get it not to soak in and stay visible? Also your website is my favourite baking site and my go to if I’m ever looking for a yummy recipe :)!

    1. Hi Sumeshni! Thank you so much for the kind comment. Unfortunately, this homemade marshmallow frosting/creme is a bit too thin for filling a cake– the weight of the cake will squish it. However, it’s an excellent cupcake filling if you want to try that instead!

      1. Ah okay, thanks so much Sally :)!

  4. Hi Sally – just made this recipe and it was amazing! Can I leave the cupcakes in a cake stand on my kitchen counter, if they are covered? Or do they need to be refrigerated?

    Thank you!

    1. Hi Courtney, I’m so happy you enjoyed this recipe! You can cover and store leftover cupcakes at room temperature for 1-2 days.

  5. If I do not have a kitchen torch can I put them back in the oven with broiler on just to give them the darkened appearance?

    1. Hi Renae, 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. The kitchen torch is optional so simply skip this step if you don’t have one.

  6. Would this frosting work to cover a 9×13 single layer cake?

    1. It should!

  7. I just finished making this recipe, but in a 9 inch round cake. It’s a fantastic, fluffy and delicious fantasy. I’m now the official baker of the family. Thank you for that.

  8. Can the Smores Cupcakes be made as Mini Muffins? If so how long to bake and how many would this receipe make:)

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

  9. Alexandra Moussadji says:

    Anything I can do if I don’t have a kitchen torch? Can’t wait to try these 🙂

    1. You can leave them un-toasted! I don’t recommend using your oven broiler for these.

  10. These were beautiful and delicious! I was especially pleased at how the marshmallow fluff frosting turned out… it was amazing. When I sent the pics to my Mom, she asked where I bought them! I didn’t have a torch, so I carefully used the flame from our stove top by tilting and rotating each cupcake until I got some light color on top… it was perfect. Thanks for the recipe!

  11. Hi Sally,

    I needed to make these in advance, and I was wondering if I should make this frosting, or your marshmallow buttercream instead (the one with your pumpkin cupcakes) I’m worried about the meringue losing shape overnight. Which one do you think I should do? I’d still like it to have the ‘s’mores’ flavor profile. Please help! Thank you!

    1. Either work! The marshmallow frosting from the pumpkin spice cupcakes with marshmallow frosting is certainly more stable after storing overnight.

  12. I have made these a few times and they are a big hit, so delicious! I do have a question on the frosting. The last time I made these the frosting was almost gritty and lost its shape so fast. I Heated it the same as always and whipped it until there were peaks. Any idea what happened this last time?

    1. Hi Courtney, I wonder if it was the weather? Humidity can pose big problems when cooking meringue, including a weeping meringue or even a gritty texture.

  13. Really enjoyed this and I am saving the recipe! Pretty much can be made with no changes. You may find yourself with extra “frosting” if you don’t use very much, and I would encourage you to use a bit more than usual because it is not as rich and deflates slightly over time.

  14. 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!!

  15. 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!

  16. 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!

  17. 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.

  18. 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!

  19. 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.

1 2 3

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



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