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. 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!! 🙂 🙂 🙂

    1. Yay!! Glad your family enjoyed them! The kitchen torch is definitely one of my most fun kitchen accessories 😉

  2. Kayle (The Cooking Actress) says:

    ooooh now I’m thinking about how good these would be filled with a little chocolate ganache…mmm

  3. 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!

  4. 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.

  5. 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!).

  6. Why are stiff peaks not forming?

  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.

    2. If the bowl you used had even the slightest trace of oil / butter or any other greasy residue, the whites will not rise. Its best to use metal or glass bowls to beat whites, since plastic tends to hold on to residues.

  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. Hi, I’m planing on making this recipe but I don’t have a blowtorch, if you have any tips on browning them with out a blowtorch that would be really helpful!

    1. Hello again i just saw your reply to a previous commenter, not using the broiler is good to know.

  10. 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!

  11. HI, Sally! Your cupcakes looked great, so had to bake before a camping trip! I had a few issues…I used chocolate chips & see your comment above…mine turned out more like little brownies, dry & tops cracked! I made sure to underbake, too, at 22 minutes. Yours look great & cake like!! Any more suggestions how I can do that other than the chocolate I used? Also, i feel I baked the meringue long enough, but beat the mixture about 20 minutes & still not stiff! I think I should add another egg white next time? I didn’t have a torch, so broiled in the oven & was afraid to burn, but, I like the look of yours better! I’ll need to get a torch. I’m baking at high-altitude, 7,000 ft., too.

    1. Hi Terre, These are definitely brownies so I’m not sure you did anything wrong! For your meringue make sure you have absolutely zero trace of the yolks in the whites or they won’t whip up. As far as high altitude, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      1. Thanks for your reply & thanks for reminding me they are brownies! Yours just looked better! I LOVED the recipe for the meringue & will use it again; it tastes a LOT better than marshmallow fluff! I see the Liba torch you recommend & will definitely buy one! Thanks for the link to King Arthur & BTW, everyone loved the cupcakes!!

  12. I’m not sure why the crusts of my brownies are a bit hard, would it be because I used honey graham crackers (honey maid) ?

    1. Hey I live somewhere that doesn’t have graham crackers – do you think I could make it without them? Also, tried your chai cupcake recipe- so good!!

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

  14. Hi Sally!

    I am not sure if you will see this but I was wondering if I could replace the brownie with the chocolate cake from your Marshmallow-Filled S’mores Cupcakes and fill it with a chocolate buttercream instead of marshmallow filling?

    So it would be a chocolate filled chocolate cupcake with a graham cracker crust and marshmallow meringue frosting.

    Would love to hear your thoughts!

    1. Hi Misha! I can’t see why not. Should be really good! Let me know how it goes.

  15. 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!

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

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

      1. Thank you.
        Do I need to whip it up again?

  17. I made these cupcakes and everyone loved them! I used brownie mix instead, but they still came out great. Thanks so much for the recipe.

    1. I’m glad they were a hit, Aanya!

  18. Hi sally, would this work with store bought marshmallow fluff in a pinch?

    1. Fluff works in a pinch, yes! But I definitely recommend the homemade option for best taste and texture 😉

  19. 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!

  20. If I need to make the marshmallow fluff first, will it last at room temperature for like 2 hours or should I put it in the fridge until i’m ready to pipe? Thx!

    These look amazing and I need to excuse to use my kitchen torch.

    1. Hi Erika! Either is fine, but I recommend refrigerating it until ready to use. Have fun with the torch! I love using mine.

      1. Perfect, thank you so much! Sorry another question: if I don’t have a stand mixer… can I use an electric hand mixer?

      2. Yes, you can certainly use your hand mixer.

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

    1. Definitely!

  22. 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.

  23. These look fantastic. My mouth is watering already.

  24. 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!

  25. Hi Sally
    Can I flavor the Marshmallow buttercream with chocolate or Oreo’s?

    1. I haven’t tried flavoring the marshmallow frosting before, but some crushed Oreos should be just fine!

  26. 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!

  27. 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!

    1. I’m so happy that these were a hit, Emily!

  28. 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!

  29. Sally do you think this frosting could be made with meringue order instead of egg whites? I am a cottage food baker and I’d love to use this frosting on one of my cupcakes but I’m unable to do anything meringue made with egg whites. Thank you!

    1. Hi Teri, I have not tried it but you might be looking for something like this: https://www.wilton.com/basic-meringue/WLRECIP-258.html
      Let me know if you try!

  30. 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.

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