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

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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 (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 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. Oh my god these look so good! I love how you used a black backdrop for your photos; they remind me of making campfire s’mores at night with my family.

    1. I felt the cupcakes needed a darker feel! Thanks so much, Emy 🙂

  2. Andrea @ Cooking with a Wallflower says:

    Oh my gosh, these brownie cupcakes look soo delicious. The marshmallow meringue frosting looks amazing.

    1. Thanks Andrea!

  3. Jenny from jennyisbaking.com says:

    Sally, you are cheating! That is not a marshmallow, that’s meringue, which I like much better! And I think it would probably work to put the cupcakes back in the oven with the grill function on in order to brown the meringue. Maybe some people don’t have a kitchen torch. Pinned it.

    1. Hey Jenny! You’re absolutely right that it’s meringue, but after one taste– you’ll notice the flavor is spot-on marshmallow creme. My meringue slightly lost its piped shape in the oven like I mentioned, but you can absolutely give it a go!

      1. Jenny from jennyisbaking.com says:

        Sorry, skipped that part. Weird, maybe because you make it so high, I have browned meringue on cupcakes successfully in the oven.

        And yes, flavorwise it is similar to marshmallow

  4. Hi, Sally! I noticed a few differences between this brownie recipe and your Chewy Fudgy Homemade Brownies: 1) 1 whole cup of white sugar in these while 3/4 white + 1/4 brown in the original, and 2) 1/2 cup flour + 1/4 cup cocoa in these while 1/2 cup + 2 tbsps flour + 2 tbsps cocoa in the original.

    How do these changes affect the taste of these brownies compared to the original? Are these “darker”? Less chewy? Thanks.

    1. The difference is a little richer and dark chocolate flavor (yes!)– I made the changes simply to make the recipe a little easier. I do prefer it the original way when making actual brownies though 🙂

  5. Maja Harder says:

    Wauw they look so so fluffy and delicious !

  6. Rebecca | Becky Keeps House says:

    These s’mores look so pretty! They’ve got like an ombre thing goin’ on with that meringue. Will try and let you know, but I won’t be able to torch the tops 🙁
    Thank you for mostly using normal ingredients that I can actually find and not some exotic imported chocolate that can only be found in the third week of the fourth month after the harvest (you know what I’m saying?)
    OMGOSH that rainbow whisk is love itself…it totally distracted me while I was reading LOL! Where did you get it?!
    The kitchen blowtorch is surprisingly not that pricey, but what else can I use it for, other than this?
    Take care, happy baking, and I hope you have a lovely evening!

    1. Thanks Rebecca! The rainbow whisk is an Amazon find: https://www.amazon.com/Core-Kitchen-COMINHKPR98545-Rainbow-Whisk/dp/B013S2HG26/
      You can use a kitchen torch for creme brûlée and other toasty desserts, brown meringues (like here), toast glazes, etc. I don’t use mine very often but when I do, I’m thankful I have it!

  7. These look stunning, loved that backdrop, UMM, how didn’t I know there was such a delicious holiday on my birthday?! I knew Kevin’s birthday was in August just don’t think I realized it was the day before mine! Happy Birthday to Kevin, between these cupcakes and that peanut butter pie he must be enjoying his birthday week, that’s a thing right? I feel like the older you get the longer we should celebrate! And you are not alone, I love a good toasted marshmallow.

    1. Happy almost birthday!! He’s looking forward to the last slice of peanut butter pie later. It’s in the freezer, I have to move it over to the fridge now– thanks for the reminder!!

  8. OMG Sally these look amazing!! I can’t get over how beautiful the photographs are!!

    1. Thank you so much, Gayatri! I had trouble with the dark and light contrasts, but am so happy with how the photos turned out!

  9. Rachael @ Rachael's Foodie Life says:

    i think you succeeded in making s’mores even better than the originals, but in my books everything is better n cupcake form!

    1. Thanks Rachael!

  10. These are so clever, Sally!! I wish I had one right in front of me right now!

    I am off to pre-order your book right now – I just kept forgetting to order.

    I took the thick and chewy chocolate chip cookies to the vet over the weekend – people were raving about them last night (I am at the vet a LOT). I said I need to bring in more and I got that giggly, “Oh please don’t…” Of course, now that I’ve found fresh baking recipients, you know I will keep at it! lol

    1. Hahaha I feel the same way when I find new people to give all my baked goods to– like our dog park friends (the owners!) and yes, our vet too. It’s AWESOME. 😉 Thank you so much for pre-ordering Sally’s Cookie Addiction!!

      1. THANKS for the bonus recipes…not sure which to make first!! I have everything for Coconut Toffee Oatmeal so maybe I just answered my own question. 😉

  11. Paige Flamm says:

    You did an amazing job on that icing! These look incredible!


  12. Hi Sally,

    I cant wait to try these! I’m sure you have covered this, but in regards to using unsalted butter, do brands matter? Grocery store brand vs. well know one?


    1. Ehhh, just use whatever you like best. Honestly, I switch from store-brand to Land o’Lakes, to Challenge, and so on. Usually just getting whatever is on sale. I don’t have a preferred brand!

  13. Wow! These are so creative! I will most certainly be baking these tasty cupcakes – they look and sound so tasty!! 🙂 

  14. OMG they look delicious. To say that I am obsessed with S’MORES is understatement. I just checked your link https://sallysbakingaddiction.com/2013/05/06/smores-brownie-pie/ and I will be making it this week. Thank you for all your hard work and recipes.

  15. Tori//Gringalicious.com says:

    I can’t imagine a more delicious creation! These are awe-inspiring Sally!

  16. Happy birthday to Kevin! Is this what’s for dessert, too? Because I’m sure he and everyone would go crazy for it. The best part about making s’mores is eating a bit of each ingredient separately on its own before actually making a s’more haha. These cupcakes look fantastic and so unique. I’ve been itching to make your s’mores pie for a while now, but I might make these instead 😉 

    1. I’m sure he will sample these with the peanut butter pie 😉 The s’mores pie is fantastic too – you really can’t go wrong with either one!

  17. Patricia @Sweet and Strong says:

    OMG I love how cute these are.  I made s’mores brownies once using regular marshmallows broiled on top and everything was delicious, but the marshmallows didn’t stick to the brownie.  I bet this meringue frosting would work a lot better.  Thanks Sally!

  18. Omigosh, I love s’mores and any variation thereof! I am not ashamed to admit that I love anything marshmallow. These sound fabulous.

  19. Niki Daugherty says:

    I love a good toasty marshmallow! I make them just how my daddy taught me; stick it deep in the fire and let it catch fire! Yum yummy!!!

  20. Wow, these look amazing – what a great idea! I can’t wait to try these!

  21. I can always count on you for an amazing smores recipe to celebrate the day! Are you doing ok, hanging in there?! Soak up all the time you can with your hubby. Life completely changes when you have kids (I’m not saying that in a negative way…) romantic date nights and things like going to the movies become rare! 😛

    1. Thanks Iram! I’m feeling alright, just pretty tired and uncomfortable these days. But trucking along! 🙂

  22. Laura | Tutti Dolci says:

    These cupcakes are absolute perfection and I love your perfectly toasted marshmallow topping!

  23. Interesting creation , do you think I could use a cream cheese frosting instead of marshmallow topping ? Many thanks for all the cooking information you give to all of us around the world.

    1. Definitely!

  24. Blogtastic Food says:

    That frosting looks unbelievable! wish I could be there to lick the bowl (:

  25. Hi Sally, the photos you take are stunning! You always make the desserts compliment the backdrop/surroundings so beautifully. Would you mind sharing the backdrop you used? I love the “sophisticated” look! 🙂

    1. Thanks Sofia! And, this is hilarious, but I used a thick black poster board as the backdrop! Seriously not fancy at all. It was like $1 at Target. 🙂 But the board that the cupcakes are physically on is Cookie Sheet from Erickson Woodworks: https://ericksonwoodworks.com/products/cookiesheet

      Thank you for the photography compliment!

      1. Ahh yes I think I mainly meant the cookie sheet But I was kind of talking about both because I was looking at everything as a whole. So thank you!

  26. Came out great except for the meringue I could not get it to the right consistency  even after beating it for almost 10 minutes.  Any idea what I may have done wrong, used all correct ingredients and it did not touch the simmering water

    1. Was it properly whisked– no more sugar granules? And how about the weather– humid where you live? I have trouble with meringue on humid days.

  27. OMG These look amazing! I wish I had this recipe two years ago- I was making birthday cupcakes for my friend and simply adjusted your s’mores pie recipe- still delicious! Also, I am happy to report that using gluten free graham crackers (she’s gluten free) had no impact on the flavor 🙂 Thanks for making one of my favorite recipes mini, though!

  28. Hi Sally, could I put the frosted cupcakes on broil in the oven to toast them since I don’t own a blow torch?

    1. Hi Mimay! See the blog post for that. I explain it. Hope you enjoy!

  29. Jessica from NZ says:

    I made these for the SPCA cupcake day sale at my office, I’m not sure if the standard pan size is different over there in the USA but the base, batter, and frosting was spread a bit too thin across 18 cases, the tops of the brownies didn’t reach the paper case edges (my pet peeve!) So next time I will make only 12 with the same recipe. I also didn’t have any gas for my kitchen torch so I tried using a lighter! It took ages and was very uneven but I tried haha. I used digestive biscuits for the base for any non-American readers looking to substitute for the graham crackers. The taste of all three elements was delicious. Thanks for the recipe Sally!

  30. I made these for a party and they were a big hit! I added 1 cup of mini marshmallows when the egg whites/sugar were nearly dissolved on the double boiler until all were melted and then whipped up. This helped give my frosting stability over a few days (at least 4 days before they were gone!) – in the past the frosting would just literally disappear because it was so much whipped air. I’m not a chocolate person so I found the brownie centers to be a bit too rich for me – but people LOVED them. I was only able to get 14 cupcakes out of this (with extra graham layer). Next time I might try making them in a 9×9 brownie pan and cutting them out into squares and piping the frosting on them that way as many thought they were cupcakes but when they bit into them loved that they were brownies.

    1. Hi Cara, So happy they were a hit. They would be really cute as squares too!

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