S’mores Brownie Cupcakes combine everything you love about a campfire s’more in one rich, gooey, chocolatey handheld dessert. These cupcakes start with a buttery graham cracker crust, are topped with a decadent brownie layer, and crowned with fluffy marshmallow frosting that gets lightly toasted for that signature s’mores finish. They’re perfect for summer parties, bake sales, or anytime you want a nostalgic treat — no campfire required.
Table of Contents
Why You’ll Love This Recipe
- 3 layers of texture: Crunchy crust, fudgy brownie, pillowy meringue
- Authentic s’mores flavor, in cupcake form
- Toasted topping brings that fire-roasted magic indoors
- From scratch but easy to make — and even easier to eat!
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs (about 8 full sheets)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Brownie Layer
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
Marshmallow Frosting
- 2 large egg whites
- ½ cup granulated sugar
- ⅛ tsp cream of tartar
- ½ tsp vanilla extract
Instructions
1. Preheat and Prep
Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners.
2. Make the Crust
In a small bowl, mix graham crumbs, sugar, and melted butter. Press about 1 tablespoon of mixture firmly into the bottom of each cupcake liner. Bake for 5 minutes, then remove from oven.
3. Prepare Brownie Batter
In a saucepan over low heat, melt butter. Remove from heat and stir in sugar, eggs, and vanilla. Whisk in cocoa, flour, and salt until fully combined and smooth.
4. Assemble and Bake
Spoon brownie batter over baked crusts, filling each cup about ¾ full. Bake for 20–22 minutes, or until tops look set and a toothpick comes out with moist crumbs. Cool completely before frosting.
5. Make Marshmallow Frosting
Place egg whites, sugar, and cream of tartar in a heatproof bowl over a pot of simmering water. Whisk constantly for 4–5 minutes until sugar is dissolved and mixture is warm.
Remove from heat. Beat with mixer on high for 5–6 minutes until stiff, glossy peaks form. Beat in vanilla.
6. Frost and Toast
Pipe or dollop frosting onto cooled cupcakes. Toast with a kitchen torch or under the broiler for 30 seconds (watch closely!).
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Frosting Time: 15 minutes
- Total Time: 1 hour
- Servings: 12 cupcakes
Nutrition Facts (Estimated per cupcake)
- Calories: ~290
- Fat: 14g
- Carbs: 36g
- Sugar: 25g
- Protein: 3g
Tips & Variations
- No torch? Use your oven’s broiler for a quick toast — but don’t walk away!
- Add chocolate chips to the brownie batter for extra indulgence.
- Storage: Refrigerate cupcakes in an airtight container for up to 3 days. Let them come to room temp before serving.
S’mores Brownie Cupcakes
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a 12-cup muffin pan.
- Mix graham crust ingredients and press into liners. Bake 5 min.
- Make brownie batter and spoon over crusts. Bake 20–22 min.
- Cool cupcakes completely.
- Make frosting: Whisk egg whites, sugar, and tartar over simmering water. Beat until stiff peaks form. Add vanilla.
- Pipe onto cupcakes. Toast with a kitchen torch or broiler.
Notes
– Use boxed brownie mix if short on time.
– Broiler works in place of torch, but watch closely!
FAQs
Can I use boxed brownie mix?
Yes! Prepare according to package instructions and use in place of the homemade batter.
Can I use store-bought marshmallow fluff?
You can, but the homemade frosting toasts better and tastes fresher.
Do I need a candy thermometer for the frosting?
Not required — just whisk until the sugar is dissolved and mixture is warm to the touch.
Conclusion
These S’mores Brownie Cupcakes bring all the nostalgic flavors of your favorite summer treat into a rich, gooey, handheld dessert. They’re a crowd-pleaser at every event and deliver major “wow” factor with that toasted marshmallow finish. No sticky fingers, no campfire — just pure s’mores bliss.