Rich, fudgy, and piled high with a cloud of toasted marshmallow meringue, these S'mores Brownie Cupcakes are what happens when a campfire classic meets a homemade bakery treat. You get a buttery graham cracker crust on the bottom, a dense chocolate brownie in the middle, and a glossy swirl of toasted meringue right on top. The whole thing tastes like a s'more, only better, because you can eat it without burning your fingers over a fire.
If you love Chocolate Covered Strawberry Cupcakes or even a cozy slice of Dutch Apple Pie, you already know the kind of dessert that makes people go quiet and just eat. These cupcakes do exactly that. And if you're looking to round out a dessert table, my Lemon Shortbread Cookies are a perfect pairing alongside.
Why You'll Want to Make These Again and Again
- Three layers, one bite. Every single S'mores Brownie Cupcakes has graham cracker, fudgy brownie, and toasted marshmallow all stacked together.
- Real chocolate flavor. Using chopped chocolate bars instead of all cocoa powder gives the brownie an incredibly rich, melty texture.
- Beginner friendly. The steps are simple and straightforward, even the meringue is forgiving once you get the hang of it.
- Party perfect. They look impressive and totally bakery-style, but you made them right in your own kitchen.
- No fancy piping skills required. The meringue is thick and fluffy, so even a simple swirl looks gorgeous on top.
Jump to:
- Why You'll Want to Make These Again and Again
- S'mores Brownie Cupcakes Ingredients
- How to Make S'mores Brownie Cupcakes
- Easy Swaps and Substitutions
- Equipment For S'mores Brownie Cupcakes
- How to Store These S'mores Brownie Cupcakes
- Serving Ideas for Any Occasion
- Expert Tips
- FAQ
- Related
- Pairing
- S'mores Brownie Cupcakes
S'mores Brownie Cupcakes Ingredients
Here's everything you'll need for all three layers.
See Recipe Card Below This Post For Ingredient Quantities
Graham Cracker Crust
- Graham cracker crumbs : Finely ground graham crackers form the buttery, slightly crunchy base for each cupcake. Pulse them in a food processor until fine and even.
- Granulated sugar : A small amount of sugar sweetens the crust just enough without making it too rich.
- Unsalted butter, melted, : Melted butter binds the crumbs together and helps the crust set up firm when pressed into the liners.
Brownie Batter
- Unsalted butter : Melted with the chocolate, butter creates the dense and fudgy texture that makes these brownies so good.
- Semi-sweet chocolate bars, coarsely chopped, two 4-ounce bars : Real chopped chocolate is the key to that deep, rich flavor. Quality matters here, so use bars you'd actually enjoy snacking on.
- Granulated sugar : Sweetens the batter and helps create those slightly crinkly tops.
- Large eggs, room temperature : Eggs add structure and richness. Room temperature eggs blend in more smoothly and help the batter bake evenly.
- Pure vanilla extract : Rounds out the chocolate flavor and adds warmth to the batter.
- All-purpose flour, spooned and leveled: Just enough flour to hold everything together while keeping the texture fudgy rather than cakey.
- Unsweetened cocoa powder : Deepens the chocolate flavor alongside the melted bars. Dutch-process or natural both work here.
- Salt : Balances all the sweetness and brings out the chocolate flavor.
Marshmallow Meringue Frosting
- Large egg whites, room temperature : The base of the meringue. Room temperature egg whites whip up higher and hold their shape better.
- Granulated sugar : Dissolves into the egg whites over the double boiler to create a smooth, stable meringue that doesn't weep or deflate.
- Cream of tartar : This tiny amount is crucial. It stabilizes the egg whites so the meringue holds its glossy, stiff peaks.
- Pure vanilla extract : Adds a warm, sweet vanilla note to the meringue that tastes just like toasted marshmallow.
How to Make S'mores Brownie Cupcakes
Follow these steps and you'll have bakery-worthy S'mores Brownie Cupcakes from your own oven.
Preheat oven: Preheat your oven to 350 degrees F (177 degrees C). Line a 12-count muffin pan with cupcake liners, then line a second 12-count muffin pan with 6 additional liners. This recipe makes about 18 cupcakes total.
Make the crust: Using a food processor, grind the graham crackers into fine crumbs until you have 1 and ½ cups. Stir in the sugar and melted butter until combined and the mixture looks like wet sand. Spoon 1 and ½ Tablespoons of crust mixture into each cupcake liner and press down firmly with the back of a spoon or your fingers to form a solid, even base. Set aside. No need to pre-bake the crust.
Melt the butter and chocolate: Add the butter and chopped chocolate to a heatproof bowl. Microwave in 30-second increments, stirring between each, until fully melted and smooth. Stir in the granulated sugar, then let the mixture cool for about 5 minutes so you don't scramble the eggs when you add them.
Mix the brownie batter: Whisk the eggs, vanilla, flour, cocoa powder, and salt into the cooled chocolate mixture until just combined. The batter will be thick. Spoon it evenly into each prepared cupcake liner, filling nearly to the top.
Bake: Bake for 25 to 28 minutes, checking around the 22-minute mark. A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter. Most batches take about 26 minutes.
Cool completely: Let the brownie cups cool fully in the pan before adding the meringue. This is important. Warm cupcakes will melt the frosting right off. Give them at least an hour, or pop them in the fridge to speed things up.
Make the marshmallow meringue: Combine the egg whites, sugar, and cream of tartar in a large heatproof bowl. Set the bowl over a saucepan with about 2 inches of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly until the sugar fully dissolves and the mixture reaches 160 degrees F (71 degrees C), about 4 minutes. Remove from heat, add the vanilla extract, and immediately beat on high speed with an electric mixer for about 5 minutes, until the meringue is glossy and holds stiff peaks.
Pipe and toast: Transfer the meringue to a piping bag fitted with an Ateco 808 tip. Pipe a generous swirl onto each cooled brownie cupcake. If you have a kitchen torch, lightly toast the tops until golden. It only takes a few seconds, so keep the flame moving.
Store: Leftover cupcakes can be kept at room temperature or in the refrigerator for 1 to 2 days. The meringue is best the day they're made, but they still taste great the next day.
Easy Swaps and Substitutions
- Graham crackers: Digestive biscuits work as a great substitute and give a slightly different but still delicious flavor.
- Semi-sweet chocolate: You can use bittersweet chocolate for a darker, less sweet brownie, or milk chocolate if you prefer it sweeter.
- Butter in the brownie: Salted butter works fine. Just omit the added salt in the batter.
- Vanilla extract: Almond extract can be used in very small amounts for a slightly different flavor, but vanilla works best here.
- No kitchen torch: You can toast the meringue under your oven's broiler for about 30 to 60 seconds. Watch it very closely because it browns fast.
Equipment For S'mores Brownie Cupcakes
- 12-count Muffin Pan (x2): You'll need two pans since this recipe makes 18 cupcakes.
- Cupcake Liners: Paper liners make removing the S'mores Brownie Cupcakes much easier and keep the crust intact.
- Food Processor: The fastest way to grind graham crackers into even, fine crumbs.
- Glass Mixing Bowl: A heatproof bowl for melting the chocolate and also for the meringue double boiler setup.
- Whisk: For mixing the S'mores Brownie Cupcakes batter and whisking the meringue over heat.
- Double Boiler or Saucepan: Used to heat the egg whites and sugar for the meringue safely.
- Instant Read Thermometer: Takes the guesswork out of knowing when the meringue mixture has reached 160 degrees F.
- Electric Mixer: A handheld or stand mixer both work well for whipping the meringue to stiff peaks.
- Ateco 808 Piping Tip and Piping Bag: This large round tip creates those beautiful, fluffy swirls of meringue on top.
- Kitchen Torch: For that gorgeous golden toasted marshmallow finish. Totally worth it.
How to Store These S'mores Brownie Cupcakes
These S'mores Brownie Cupcakes taste best the day they're made, especially the meringue. But if you have leftovers, here's how to keep them.
- Room temperature: Keep them in an airtight container for up to 1 day. The meringue holds up well at room temp short-term.
- Refrigerator: Refrigerate in an airtight container for 1 to 2 days. The brownie base actually gets even fudgier when chilled.
- Freezer: You can freeze the S'mores Brownie Cupcakes cups without the meringue for up to 2 months. Thaw overnight in the fridge and add fresh meringue before serving.
Serving Ideas for Any Occasion
Make a s'mores dessert platter with the S'mores Brownie Cupcakes , some extra graham crackers, and a few squares of chocolate for dipping. Great for parties and movie nights.
Serve warm, just a few seconds in the microwave, alongside a scoop of vanilla ice cream for a truly over-the-top dessert.
Plate them with some fresh strawberries or raspberries on the side. The fruit cuts right through the richness in the best way.
Set them out on a dessert table next to my Gingerbread Cookie Bars and Zucchini Chocolate Chip Cookies for a crowd-pleasing spread.
Expert Tips
- Don't overbake the brownies. Fudgy S'mores Brownie Cupcakes are the goal, not cakey ones. Pull them out when there are still a few moist crumbs on the toothpick.
- Cool completely before frosting. Even slightly warm S'mores Brownie Cupcakes will cause the meringue to slide right off. Patience here really pays off.
- Use room temperature eggs for the meringue. Cold egg whites take longer to whip and may not reach the same volume.
- Don't skip the cream of tartar. It's a tiny amount but it's what keeps your meringue stiff and stable.
- Toast right before serving. The toasted look is prettiest when it's fresh. If you're making ahead, torch the tops just before putting them out.
- Use good chocolate. Since chocolate is the star here, the quality of your chocolate bars really does make a difference in the final flavor.
- Press the crust firmly. A tightly packed crust stays together when you bite into the S'mores Brownie Cupcakes , giving you that satisfying crunch in every bite.
FAQ
Do S'mores Brownie Cupcakes need to be refrigerated?
They don't have to be, but they can be. At room temperature in an airtight container they'll keep for about a day, and in the fridge they'll stay good for 1 to 2 days. The meringue is stable enough for room temperature storage short-term.
What are common brownie cupcake mistakes?
The two biggest mistakes are overbaking and frosting before the S'mores Brownie Cupcakes is fully cooled. Overbaking turns them cakey and dry. Frosting too soon causes the meringue to melt and slide. Let them cool all the way, check for doneness early, and you'll be in great shape.
What is the secret ingredient for the best cupcakes?
For these S'mores Brownie Cupcakes, the secret is using real chopped chocolate bars instead of relying only on cocoa powder. It gives the brownie a much deeper, richer flavor. Another underrated step is making sure your eggs are at room temperature before mixing them in. It really does make the batter come together better.
How long to cook brownies in a cupcake pan?
For this S'mores Brownie Cupcakes, bake at 350 degrees F for 25 to 28 minutes. Start checking around the 22-minute mark since all ovens run a little differently. You're looking for a toothpick to come out with just a few moist crumbs, not clean, not wet. Most batches land right around 26 minutes.
Related
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Pairing
These are my favorite dishes to serve with S'mores Brownie Cupcakes
S'mores Brownie Cupcakes
Ingredients
For the Crust:
- 1and ½ cups 180g graham cracker crumbs about 12 full-sheet graham crackers
- ¼ cup 50g granulated sugar
- 6 Tablespoons 85g unsalted butter melted
For the Brownies:
- ½ cup 113g unsalted butter (melted)
- 2 4- ounce quality semi-sweet chocolate bars 228g coarsely chopped
- 1 cup 200g granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup 63g all-purpose flour (spooned & leveled)
- ¼ cup 21g unsweetened natural or Dutch-process cocoa powder
- ½ teaspoon salt
For the Marshmallow Meringue Frosting:
- 3 large egg whites room temperature
- ¾ cup 150g granulated sugar
- ⅛ teaspoon cream of tartar essential for stabilizing
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners, one with 12 liners and one with 6 liners.
- Make the crust: Grind the graham crackers into crumbs using a food processor, yielding about 1 and ½ cups. In a medium bowl, combine the crumbs, granulated sugar, and melted butter, stirring until evenly combined.
- Spoon 1 and ½ Tablespoons of the crust mixture into each cupcake liner. Press down firmly to form a tight crust. Set aside.
- Make the brownie batter: In a large heatproof bowl, melt the butter and chopped chocolate together. Use a microwave in 30-second bursts, stirring in between until smooth and fully melted.
- Whisk in the granulated sugar and allow the mixture to cool slightly for 5 minutes.
- Add the eggs, one at a time, whisking in between. Stir in the vanilla extract, all-purpose flour, cocoa powder, and salt. The batter will be thick.
- Spoon the brownie batter into each cupcake liner, filling each almost to the top, right on top of the graham cracker crust.
- Bake the brownie cups for 25-28 minutes, or until a toothpick inserted comes out with only a few moist crumbs (no wet batter). Begin checking at 22 minutes to prevent overbaking.
- Remove from the oven and allow to cool completely in the pans before frosting.
- Make the marshmallow meringue: In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over a saucepan with simmering water, ensuring the bowl doesn't touch the water. Whisk constantly for about 4 minutes, until the sugar dissolves.
- Use an instant-read thermometer to check that the mixture reaches 160°F (71°C). If not, continue whisking. Once the mixture reaches the correct temperature, remove from heat.
- Add the vanilla extract, then use a handheld or stand mixer with a whisk attachment to beat on high speed for 5 minutes, until stiff, glossy peaks form.
- Pipe the meringue onto the cooled brownie cupcakes using a piping tip (Ateco 808 recommended). Optionally, use a kitchen torch to lightly toast the meringue for that signature s'mores flavor.
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