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

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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

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

75 Comments

  1. 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.

  2. 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.

  3. 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!! 🙂 🙂 🙂

  4. 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!

    1. Sure will!

  5. 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?

    1. 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.

  6. 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? 

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

  7. 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!

    1. 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.

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

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

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

    1. You can certainly try it! Yum!

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

    1. YES! YUM!

  11. 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!

  12. Hi Sally,
    Can you freeze or store this frosting in the fridge?
    Thanks

    1. The frosting doesn’t thaw well, but you can store it in the refrigerator for 1-2 days.

  13. Connie Attanasio says:

    I made these yesterday for a Super Bowl party and OMG! Amazing!! Like eating a real S’more but better! My son said they were the best cupcakes he’s ever had. I’ll definitely make them again!

  14. Instead of the brownie, can I do a vanilla cupcake instead?

    1. Definitely!

  15. Hi there! Just made these tonight, but with the chocolate cake recipe from your other smores cupcake. They turned out great! I do wonder though if I whipped the meringue too much or didn’t pipe soon enough. My frosting became more marshmallow-y, was solid but did not form nice little peaks when piped. Tastes good, just isn’t as pretty! Also, I did a double batch of everything and have a lot of icing left…can I make it into actual marshmallows? I’ve never made them…

    1. Hi Becca! If the meringue was too thick, I’m afraid it was over-beaten. If you decide to try the recipe again, beat for a minute or so less.

  16. Made today. Super yummy. Used a flat bottomed juice glass to tamp down the graham cracker layer. 10 star reviews from family and baristas at the local coffee shop. Thanks Sally for another winner!

  17. So good and so easy! I made the cupcakes in the morning, and saved making the topping for when everyone was over. We all had fun taking turns with the little torch! And then eating them!

    1. I made these again today, for my son’s and daughter-in-law’s birthdays and they were a big hit. I saved the toasting for everybody to take turns doing, and we had fun!
      I made them better this time after reading the comments and Sally’s responses. I heated the meringue better this time and it came out really well!
      Thanks again Sally!

  18. I made these to bring to a group of kids and they were a hit! (Sorry I’m leaving a bunch of reviews at once haha). The brownie was delicious, the graham cracker was a bit hard but tasted amazing (maybe less butter next time?) For some reason the meringue tasted overpoweringly like vanilla extract- next time I’d do 1/4 teaspoon if any. It also didn’t form stiff peaks completely so I’m guessing I did something wrong, but on top of the cupcake it tasted like a marshmallow! Will make again with a couple tweaks but the recipe was easy and amazing!

  19. This recipe is delicious! I made it for a cookout with the neighbors and every single one is gone. It was a practice round for a family baby shower. Being that she’s gluten free, I replaced the flour with “Cup 4 Cup” and used “Pamela’s” gluten free graham crackers. Can’t tell they’re GF. Thanks for sharing this recipe!

  20. I made these for a work bake sale today, & people didn’t even believe I made these myself, that’s how AMAZING they were! I followed the recipe to a T, doubled it for the bake sale, & they came out perfect! And a kitchen torch is a MUST! This recipe is honestly very easy to make if you just follow the instructions, & of course read all the instructions before you begin.

  21. 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.

  22. 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.

  23. 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.

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

    1. It should!

  25. 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.

  26. 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!).

      1. Ashley from Texas says:

        How many mini cupcakes do you think this will make so I can get enough mini cups?

      2. Trina @ Sally's Baking Addiction says:

        Hi Ashley! We’re unsure exactly how many mini cupcakes this recipe would make, but guess it may be around 50. Let us know if you give it a try!

  27. 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!

  28. 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.

  29. 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.

  30. 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.

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