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S’mores Brownie Cupcakes Recipe

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★★★★★

4.6 from 60 reviews

S’mores Brownie Cupcakes are a delightful twist on the classic campfire treat, combining a rich chocolate brownie base with a crispy graham cracker crust and gooey marshmallow topping, baked to perfection. These 12 cupcakes feature a crunchy crust, fudgy brownie center studded with chocolate chips, and melted mini marshmallows, perfect for any dessert lover seeking a nostalgic and indulgent treat.

Ingredients

Scale

Graham Cracker Crust

  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons coconut oil, melted

Brownie Batter

  • 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

Topping

  • 1 1/2 – 2 cups mini marshmallows

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350˚F (175˚C) and line a muffin tin with extra tall cupcake liners to accommodate the marshmallows and brownie height.
  2. Make Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted coconut oil until the mixture forms a crumbly texture. Press this mixture firmly into the bottom of each cupcake liner, creating a thin crust layer. Bake the crusts for 5 minutes, then remove from the oven and let cool before adding brownie batter.
  3. Prepare Brownie Batter: Following the package instructions, prepare the Pillsbury Chocolate Fudge Brownie mix by combining it with canola or vegetable oil, eggs, and water. Stir in semi-sweet chocolate chips evenly into the batter to enrich the chocolate flavor.
  4. Fill and Bake Brownie Batter: Evenly divide the brownie batter over the cooled graham cracker crusts in the muffin tin. Bake for 20 to 22 minutes until a toothpick inserted near the center comes out with moist crumbs but no raw batter. Remove from the oven and allow to cool slightly.
  5. Add Marshmallow Topping: Gently press down on each baked brownie cupcake to create a slight indentation. Top each with 1 1/2 to 2 cups mini marshmallows, then return to the oven for an additional 2 to 3 minutes until the marshmallows puff and begin to melt. Remove and cool briefly.
  6. Optional Toasting: For added flavor and presentation, toast the marshmallows using a kitchen torch or briefly under the oven broiler until golden and caramelized. Allow cupcakes to cool slightly before serving to avoid burns.

Notes

  • Ensure the graham cracker crust has cooled before adding the brownie batter to prevent mixing or sogginess.
  • Use gluten-free graham cracker crumbs to make this recipe suitable for a gluten-free diet.
  • For an even richer chocolate experience, add extra semi-sweet chocolate chips to the brownie batter.
  • Extra tall cupcake liners help contain the marshmallows during baking and toasting.
  • Be cautious when toasting marshmallows; a kitchen torch allows better control than the broiler.

Keywords: S’mores, Brownie Cupcakes, Graham Cracker Crust, Marshmallow Topping, Chocolate Brownies, Campfire Dessert, American Dessert, Vegetarian Dessert

Find it online: https://foodbylina.com/smores-brownie-cupcakes-recipe/