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!
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 brownies batter
- Topped with homemade marshmallow creme
- Great for summer potlucks, picnics, and BBQs
- Always a crowd pleaser!
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.
- 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.
- Homemade Brownies: We use my beloved chewy 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.
- 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:
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.
Beaten together to form stiff peaks, just like homemade marshmallow creme!
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!
If you want to skip the piping and use your oven instead of kitchen torch, try this s’mores brownie pie with store bought marshmallows instead.
More Brownie Recipes
- Homemade Brownies
- Caramel Turtle Brownies
- Cookies & Cream Brownies
- Brownie Baked Alaska (can also be made as cupcakes)
- Brownie Ice Cream Sandwiches
- Mocha Cheesecake Brownies
- Nutella Brownies
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 (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
- 1/2 cup (1 stick; 113g) unsalted butter
- 2 4-ounce quality semi-sweet chocolate bars (228g), 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
- 1/8 teaspoon cream of tartar (do not skip!)
- 1 teaspoon pure vanilla extract
- 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).
- Make the crust: Using a food processor, grind the graham crackers, to yield about 1 1/2 cups crumbs. 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.)
- 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.
- 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.
- Remove from the oven and allow to cool completely in pans.
- Make the meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. The mixture’s temperature taken with an instant read thermometer should be 160°F (71°C). If it’s not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff, glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
- Pipe onto cooled brownie cupcakes. I used an Ateco 808 piping tip. If desired, use a kitchen torch to lightly toast.
- Cover and store leftover cupcakes at room temperature or in the refrigerator for 1–2 days.
- 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.
- 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
- Crust for Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuits instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). Or you can make an Oreo crumb crust instead: Grind 18 whole Oreos (200g) into crumbs, and combine with 60g melted butter.
Keywords: s’mores brownie cupcakes, brownie cupcakes
You will also love these soft and chewy toasted s’more chocolate chip cookies.