S’mores Brownie Cupcakes Recipe

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Genesis Fowler Modified: March 21, 2022
S’mores Brownie Cupcakes Recipe

How To Make S’mores Brownie Cupcakes

So much flavor to look forward to in each bite of these s’mores brownie cupcakes. It has graham cracker crust, fudgy brownie, and marshmallow frosting.

Preparation: 30 minutes
Cooking: 25 minutes
Cool Time: 10 minutes
Total: 1 hour 5 minutes



For the Crust:

  • cupsgraham cracker crumbs,about 10 full sheet graham crackers
  • cupgranulated sugar
  • 6tbspunsalted butter,melted

For the Brownies:

  • ½cupunsalted butter
  • 8ozquality semi sweet chocolate bars,coarsely chopped
  • 1cupgranulated sugar
  • 3large eggs,at room temperature
  • 1tsppure vanilla extract
  • ½cupall purpose flour,spoon & leveled
  • ¼cupcocoa powder,natural or dutch process, unsweetened
  • ½tspsalt

For the Marshmallow Meringue Frosting:

  • 3largeegg whites,at room temperature
  • ¾cupgranulated sugar
  • ¼tspcream of tartar
  • 1tsppure vanilla extract


  1. Preheat oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Line a 2nd 12-count muffin pan with 6 liners.


  1. Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined.

  2. Spoon 1½ Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust. Set aside.

Brownie cups:

  1. Melt the butter and chocolate together in a large heat-proof bowl. Microwave in 30-second increments, stopping and stirring after each until melted and smooth.

  2. Whisk in the granulated sugar. Allow to slightly cool for 5 minutes before adding the eggs. Whisk in the eggs, vanilla, flour, cocoa powder, and salt.

  3. 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 to 28 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.

  5. Remove from the oven and allow to cool completely in pans.

Marshmallow Meringue Frosting:

  1. 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.

  2. Whisk constantly until sugar is dissolved for about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Add the vanilla.

  3. Beat on high speed for 5 to 6 minutes until stiff glossy peaks form.

  4. Pipe onto cooled brownie cupcakes. If desired, use a kitchen torch to toast.

  5. Cover and store leftover cupcakes at room temperature or in the refrigerator for 1 to 2 days.


  • Calories: 282.90kcal
  • Fat: 14.88g
  • Saturated Fat: 8.51g
  • Trans Fat: 0.41g
  • Monounsaturated Fat: 4.22g
  • Polyunsaturated Fat: 1.21g
  • Carbohydrates: 37.38g
  • Fiber: 1.38g
  • Sugar: 30.49g
  • Protein: 3.15g
  • Cholesterol: 54.73mg
  • Sodium: 120.24mg
  • Calcium: 19.31mg
  • Potassium: 104.18mg
  • Iron: 1.06mg
  • Vitamin A: 88.84µg
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