S'mores Brownie Cupcakes
Indulge in a gooey, chocolatey treat topped with marshmallow meringue, perfect for any occasion!
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Servings: 18 Cupcakes
Calories: 280kcal
Cost: $8
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.
Notes
These cupcakes bring the best of s'mores to life, with a decadent brownie base and a light marshmallow meringue topping. They’re perfect for a sweet treat on any day!
Nutrition
Serving: 1Cupcake | Calories: 280kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 130mg | Potassium: 150mg | Fiber: 2g | Sugar: 23g | Vitamin A: 4IU | Calcium: 2mg | Iron: 8mg