Name: S’mores Brownie Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup graham cracker crumbs; 1/4 cup sugar; 6 tablespoons coconut oil, melted; 1 (18.4-ounce) package Pillsbury™ Chocolate Fudge Brownie Mix; 1/3 cup canola or vegetable oil; 2 eggs; 1/4 cup water; 3/4 cup semi-sweet chocolate chips; 1 1/2 – 2 cups mini marshmallows

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Introduction

S’mores Brownie Cupcakes bring together the rich, fudgy texture of chocolate brownies with the nostalgic flavors of graham crackers and toasted marshmallows. Inspired by the classic campfire treat, these cupcakes are a fun and delicious dessert perfect for any occasion.

A close-up view of a cupcake with three distinct layers, starting with a light golden bottom layer that looks crunchy and crumbly, topped by a thick, dark brown chocolate layer with a smooth texture. On top, there are toasted marshmallows that are golden brown on the edges and soft in the middle, arranged closely together. The cupcake is wrapped in a white paper liner, and it is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons coconut oil, melted
1 18.4-ounce package Pillsbury™ Chocolate Fudge Brownie Mix
1/3 cup canola or vegetable oil
2 eggs
1/4 cup water
3/4 cup semi-sweet chocolate chips
1 1/2 – 2 cups mini marshmallows

Instructions

Step 1: Preheat your oven to 350˚F (175˚C) and line a muffin tin with extra tall cupcake liners for sturdy cups.
Step 2: In a bowl, mix the graham cracker crumbs, sugar, and melted coconut oil until the mixture forms a crumbly texture. Press this evenly into the bottom of each lined muffin cup to form a thin crust. Bake for 5 minutes then remove and let cool.
Step 3: Prepare the brownie batter according to the package directions. Stir in the chocolate chips for extra richness.
Step 4: Spoon the brownie batter evenly over the cooled graham cracker crusts in the muffin tin. Bake for 20 to 22 minutes or until a toothpick inserted near the center comes out mostly clean. Remove from oven and allow to cool.
Step 5: Gently press down on each baked brownie cupcake to create a small indentation. Top each with mini marshmallows, then bake for an additional 2 to 3 minutes, just until the marshmallows begin to puff.
Step 6: Optionally, use a kitchen torch or your oven broiler to toast the marshmallows to a golden brown for that classic s’mores look and flavor. Allow to cool slightly before serving.

Tips & Variations

Be sure to let the graham cracker crust cool completely before adding the brownie batter to prevent mixing and sogginess.
For a gluten-free version, substitute regular graham cracker crumbs with gluten-free ones.
Enhance the chocolate flavor by adding extra chocolate chips to the brownie batter.

Storage

Store leftover s’mores brownie cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat briefly in a microwave or oven before serving to soften the marshmallows.

How to Serve

A close-up of a cupcake with three visible layers: the bottom layer is a crumbly golden brown crust, the middle layer is a thick, dark chocolate filling with a rough texture, and the top layer consists of small toasted marshmallows, golden and slightly browned on the edges, resting atop the chocolate. The cupcake liner is a classic ridged paper in a beige tone. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of coconut oil for the crust?

Yes, melted butter can be used as a substitute for coconut oil in the graham cracker crust, which will also add a rich flavor.

How can I prevent the marshmallows from burning when toasting?

Toast the marshmallows quickly using a kitchen torch, moving the flame evenly across the surface. If using a broiler, watch closely and toast in short bursts to avoid burning.