The Ultimate S’mores Brownie Cupcakes

Introduction: The Ultimate S’mores Brownie Cupcakes are the perfect fusion of rich, fudgy brownies, gooey marshmallow, and crunchy graham crackers, capturing the essence of a classic campfire treat in an irresistible cupcake form. With layers of chocolate, marshmallow, and graham cracker, these cupcakes are not only visually stunning but also deliver an explosion of flavors and textures in every bite. Whether you’re preparing for a summer picnic, a birthday celebration, or just indulging in a decadent dessert, these S’mores Brownie Cupcakes are sure to impress.

The History of S’mores Brownie Cupcakes: S’mores, a beloved American treat traditionally made over a campfire, has a long history dating back to the early 20th century. The name “s’mores” is derived from “some more,” reflecting their addictive quality. Over time, the flavors of s’mores—chocolate, marshmallow, and graham crackers—have been reimagined in various desserts, with the S’mores Brownie Cupcake being a particularly popular variation. Combining the fudgy texture of brownies with the nostalgic taste of s’mores, this dessert elevates the campfire classic into a portable, easy-to-eat treat.

Ingredients Breakdown:

1. For the Brownie Cupcake:
   • 1 cup (200 g) granulated sugar: Adds sweetness and moisture to the cupcakes.
   • 1/2 cup (100 g) brown sugar: Provides a rich, caramel-like flavor.
   • 1/2 cup (115 g) unsalted butter, melted: Gives the brownies a rich, fudgy texture.
   • 2 large eggs: Acts as a binder and adds richness to the batter.
   • 1 teaspoon vanilla extract: Enhances the flavor of the chocolate.
   • 1/2 cup (65 g) all-purpose flour: Provides structure to the cupcakes.
   • 1/2 cup (50 g) unsweetened cocoa powder: Adds deep chocolate flavor.
   • 1/4 teaspoon salt: Balances out the sweetness and enhances flavor.
   • 1/2 teaspoon baking powder: Helps the cupcakes rise and become fluffy.
   • 1 cup (175 g) semi-sweet chocolate chips: Adds gooey, melty pockets of chocolate.
2. For the Marshmallow Filling:
   • 1 cup (200 g) marshmallow fluff: Provides a light, airy texture and sweetness.
   • 1/2 cup (120 ml) heavy cream: Helps the marshmallow fluff become spreadable and creamy.
   • 1/2 teaspoon vanilla extract: Adds depth to the marshmallow flavor.
3. For the Graham Cracker Crust:
   • 1 1/2 cups (150 g) graham cracker crumbs: Adds crunch and a nostalgic s’mores flavor.
   • 1/4 cup (50 g) granulated sugar: Sweetens the crust and helps bind it together.
   • 1/4 cup (60 g) unsalted butter, melted: Helps the graham cracker crumbs stick together and adds richness.
4. For the Topping:
   • 1/2 cup (85 g) mini marshmallows: Adds a final touch of marshmallow goodness.
   • 1/4 cup (40 g) chocolate chips: For drizzling over the top to create a rich, glossy finish.
   • Optional: Extra graham cracker crumbs for garnish.

Step-by-Step Recipe:

1. Prepare the Graham Cracker Crust: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Spoon a small amount of the mixture into each muffin cup and press down firmly to form a base. Bake for 5-7 minutes, then remove from the oven and set aside to cool.
2. Make the Brownie Cupcake Batter: In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet ingredients until fully combined. Stir in the chocolate chips.
3. Assemble the Cupcakes: Spoon the brownie batter into each muffin cup on top of the graham cracker crust, filling each about two-thirds of the way. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine). Let the cupcakes cool completely in the tin.
4. Make the Marshmallow Filling: While the cupcakes cool, combine the marshmallow fluff, heavy cream, and vanilla extract in a medium bowl. Whisk until smooth and creamy.
5. Fill the Cupcakes: Once the cupcakes have cooled, use a spoon or melon baller to remove a small portion of the center of each cupcake. Fill each hole with the marshmallow mixture, being careful not to overfill.
6. Top the Cupcakes: Place mini marshmallows on top of each filled cupcake, then return to the oven for 2-3 minutes to toast the marshmallows lightly. Remove from the oven and let cool.
7. Drizzle with Chocolate: Melt the chocolate chips in the microwave or over a double boiler, then drizzle over the tops of the cupcakes. Garnish with extra graham cracker crumbs if desired. Let the chocolate set before serving.

Tips for the Perfect S’mores Brownie Cupcakes: Make sure to let the cupcakes cool completely before filling them with marshmallow fluff to prevent it from melting into the cupcakes. Use high-quality chocolate chips for the best gooey texture. If you like a more pronounced graham cracker flavor, add more graham cracker crumbs to the crust. Be careful not to overbake the cupcakes—check them early to ensure a fudgy texture.

Variations and Customizations: You can add a layer of caramel in the center for a sweet surprise or mix in crushed nuts like pecans for an added crunch. For a healthier option, you can substitute the butter with applesauce and use a sugar substitute. You can also use gluten-free graham crackers for a gluten-free version.

Health Considerations and Nutritional Value: While these cupcakes are a delicious indulgence, they are high in sugar, fat, and calories. If you’re looking to cut back on sugar, you can use a sugar alternative for the graham cracker crust and opt for dark chocolate chips, which contain less sugar than milk chocolate. Each cupcake contains roughly 250-300 calories, depending on the size and ingredients.

FAQ:

1. Can I make these in advance? Yes, you can prepare the graham cracker crust and brownie batter the day before and assemble them the next day.
2. Can I freeze these cupcakes? Yes, the cupcakes freeze well. Just make sure to wrap them tightly in plastic wrap before freezing.
3. How do I store leftover cupcakes? Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
   

The Ultimate S’mores Brownie Cupcakes

These Ultimate S'mores Brownie Cupcakes combine fudgy brownies, gooey marshmallow filling, and graham cracker crunch for a decadent dessert experience. Perfect for any occasion, they capture the magic of s’mores in a portable, bite-sized treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

  

For the Crust:

• 1 3/4 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 7 tablespoons unsalted butter melted

For the Brownie Cupcake:

• 1 stick 1/2 cup salted butter
• 7 ounces bittersweet chocolate chopped (I use 70% cocoa)
• 3/4 cup granulated sugar
• 3 medium eggs at room temperature
• 1 1/2 teaspoons vanilla
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1/4 cup Dutch process cocoa powder sifted

For the Meringue:

• 2 large egg whites at room temperature
• 1/2 cup light brown sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• Optional: Melted semi-sweet chocolate and salted caramel for drizzling.

Instructions

 

For the Crust:

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set aside.
• Use a food processor fitted with the blade attachment to finely grind the graham crackers. Add the sugar and melted butter, then pulse until well combined.
• Spoon 1-2 tablespoons of the graham cracker mixture into the bottom of each cupcake liner. Use your hands or the flat end of an object to press the crust down firmly, ensuring there are no loose crumbs. Set aside.

For the Brownie Cupcake:

• Place the chocolate and butter in a heatproof bowl over a double boiler, ensuring the bowl doesn’t touch the water. Simmer over medium heat, stirring often, until the butter and chocolate are melted and smooth. Remove from heat.
• Whisk in the sugar and vanilla extract.
• Let the chocolate mixture cool for 5-10 minutes, then add the eggs and whisk until combined.
• Stir in the flour and sifted cocoa powder, mixing until just combined. Be careful not to overmix.
• Spoon the brownie batter on top of the graham cracker crust, filling almost to the top of each liner.
• Bake in the center of the oven for 23-25 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. If the center is still wet, continue baking.
• Remove from the oven and let the cupcakes cool completely before frosting.

For the Brown Sugar Meringue Frosting:

• Place the egg whites, brown sugar, and cream of tartar in the metal bowl of a stand mixer.
• Whisk to combine, then set the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
• Whisk constantly for 4-5 minutes, until the sugar dissolves and the eggs begin to foam.
• Once the eggs are warm to the touch, transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed for 5-6 minutes until stiff peaks form. Add vanilla extract in the final minute of mixing. The mixture should be glossy.
• Transfer the meringue to a piping bag fitted with a large star tip and pipe onto the cooled brownie cupcakes.
• Note: If making large, tall swirls, you may need to double the frosting recipe to cover all 12 cupcakes.
• Use a kitchen torch to toast the frosting, or drizzle with melted chocolate and salted caramel, if desired.

Notes

Brownie cupcakes can be prepared in advance and frozen before frosting.
Store the cupcakes in a cool, dry place.
Recipe inspired by Sally’s Baking Addiction and The Loopy Whisk.