S’mores Brownie Cupcakes
These rich, fudgy cupcakes feature a graham crust, brownie center, and marshmallow frosting toasted to perfection. A fun, from-scratch twist on classic s’mores!
Equipment
- Muffin tin
- - Mixer
- Saucepan
- - Kitchen torch or broiler
Ingredients
- ### Graham Cracker Crust
- - 1 cup graham cracker crumbs
- - 2 tbsp sugar
- - 4 tbsp unsalted butter melted
- ### Brownie Layer
- - ½ cup unsalted butter
- - ¾ cup sugar
- - 2 eggs
- - 1 tsp vanilla
- - ⅓ cup cocoa powder
- - ½ cup flour
- - ¼ tsp salt
- ### Marshmallow Frosting
- - 2 egg whites
- - ½ cup sugar
- - ⅛ tsp cream of tartar
- - ½ tsp vanilla
Instructions
- 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
- Store in fridge up to 3 days.
- Use boxed brownie mix if short on time.
- Broiler works in place of torch, but watch closely!
- Use boxed brownie mix if short on time.
- Broiler works in place of torch, but watch closely!