These smores brownie cupcakes bring together everything you love about campfire s'mores in one fudgy, toasted bite. A buttery graham cracker base, rich chocolate brownie center, and fluffy torched meringue on top create layers of flavor that remind me of summer nights, even in the middle of winter. I first made these for Liam's birthday party last year, and honestly, they disappeared faster than I could plate them. If you're looking for something that feels special but comes together without a fuss, this is it. The brownie batter is as easy as melting chocolate and stirring, and the meringue whips up beautifully every time.
For more simple treats that impress, try my Chocolate Chip Bundt Cake Recipe (Easy & Moist) or these Chocolate Raspberry Crinkle Cookies.
Why You'll Love These Smores Brownie Cupcakes
You get three classic flavors in one Smores Brownie Cupcakes. The crunchy graham cracker crust gives you that campfire nostalgie, while the brownie stays soft and fudgy in the middle. The marshmallow meringue frosting is light, glossy, and just sweet enough to balance the deep chocolate.
They're surprisingly easy to make. No campfire required, no messy hands, and you can bake them any time of year. Kids love them, adults ask for seconds, and they look bakery-style gorgeous with minimal effort.
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Smores Brownie Cupcakes Ingredients
These ingredients come together to create a Easy Smores Brownie Cupcakes that tastes like a campfire treat but bakes up rich and elegant.
See Recipe Card Below This Post For ingtedient Quantites
Crust:
- Graham cracker crumbs: Form the sweet, crunchy base that mimics classic s'mores. You'll need about 12 full graham crackers ground into fine crumbs.
- Granulated sugar: Adds a touch of sweetness to the crust and helps it hold together when pressed.
- Unsalted butter, melted: Binds the crumbs into a firm, buttery layer that won't crumble when you bite in.
Brownies:
- Unsalted butter: Adds richness and keeps the brownie texture soft and fudgy. Make sure it's fully melted for a smooth batter.
- Semi-sweet chocolate bars: Use quality chocolate here since it's the star flavor. Chopped bars melt more evenly than chips.
- Granulated sugar: Sweetens the brownies and gives them a slightly crackled top when baked.
- Large eggs, at room temperature: Bind the batter and add moisture. Room temperature eggs mix in more smoothly.
- Pure vanilla extract: Enhances the chocolate flavor and adds warmth to the brownie base.
- All-purpose flour: Gives the brownies just enough structure without making them cakey. Spoon and level for accuracy.
- Unsweetened cocoa powder: Deepens the chocolate flavor and adds that rich, dark color. Natural or Dutch-process both work.
- Salt: Balances the sweetness and makes the chocolate taste more intense.
Marshmallow Meringue Frosting:
- Egg whites, at room temperature: Whip up into a light, fluffy meringue. Room temperature whites beat faster and higher.
- Granulated sugar: Sweetens the meringue and stabilizes the foam as it whips.
- Cream of tartar: Keeps the meringue stable and glossy. Don't skip this or the frosting might deflate.
- Pure vanilla extract: Adds a hint of sweetness and rounds out the marshmallow flavor.
How to Make Smores Brownie Cupcakes
Follow these steps to build your Smores Brownie Cupcakes from the bottom up.
Preheat the oven: Set your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners, then line a second pan with 6 more liners since this recipe makes about 18 cupcakes total.
Make the crust: Pulse your graham crackers in a food processor until you have fine, even crumbs. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Spoon about 1 and ½ tablespoons into each liner and press down firmly with your fingers or the back of a spoon to create a compact base. No need to bake it first, just set the pans aside.
Melt the chocolate: In a large heatproof bowl, combine the butter and chopped chocolate. Microwave in 30-second bursts, stirring after each one, until the mixture is smooth and glossy. This usually takes about 90 seconds total.
Mix the brownie batter: Whisk the granulated sugar into the melted chocolate and let it sit for about 5 minutes to cool slightly. Add the eggs one at a time, whisking after each addition, then stir in the vanilla. Add the flour, cocoa powder, and salt, and mix until the batter is thick and fully combined with no dry streaks.
Fill the liners: Spoon the brownie batter evenly over each graham cracker crust, filling the liners almost to the top. The batter will be thick, so use the back of your spoon to smooth it out if needed.
Bake the cupcakes: Slide the pans into the oven and bake for 25 to 28 minutes. Start checking at 22 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter. Let the cupcakes cool completely in the pans before frosting.
Prepare the meringue: Place the egg whites, sugar, and cream of tartar in a 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 for about 4 minutes until the sugar dissolves completely and the mixture feels warm to the touch, around 160°F on an instant-read thermometer.
Whip the meringue: Remove the bowl from the heat, add the vanilla, and beat on high speed with a handheld or stand mixer for about 5 minutes. The meringue should form stiff, glossy peaks that hold their shape when you lift the beaters.
Pipe and toast: Pipe the marshmallow meringue onto each cooled cupcake using an Ateco 808 piping tip for a pretty swirl. If you have a kitchen torch, lightly toast the tops until golden brown in spots, just like a campfire marshmallow.
Substitutions and Variations
Graham cracker crust: Swap in chocolate graham crackers or even crushed digestive biscuits for a slightly different flavor.
Chocolate: Use dark chocolate bars instead of semi-sweet if you prefer a less sweet, more intense chocolate taste.
Meringue frosting: If you don't want to make meringue, top the Smores Brownie Cupcakes with store-bought marshmallow fluff and toast it with a torch. It's not quite as fluffy, but it still tastes like s'mores.
Gluten-free option: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly denser but still delicious.
Equipment For Smores Brownie Cupcakes
- 12-count muffin pans (2): You'll need two pans since this recipe makes 18 cupcakes.
- Cupcake liners: Keep the cupcakes from sticking and make cleanup easy.
- Food processor: Grinds the graham crackers into fine, even crumbs quickly.
- Glass mixing bowl: Use this as your double boiler for the meringue.
- Whisk: Essential for dissolving the sugar in the meringue mixture.
- Instant-read thermometer: Ensures your meringue reaches the safe temperature of 160°F.
- Handheld or stand mixer: Whips the meringue into stiff, glossy peaks in just a few minutes.
- Ateco 808 piping tip: Creates a beautiful swirl on top of each cupcake.
- Piping bag: Holds the meringue for piping. Disposable or reusable both work.
- Kitchen torch: Toasts the meringue for that classic s'mores look and flavor.
Storage and Make-Ahead Tips
Store the finished Smores Brownie Cupcakes in an airtight container at room temperature for up to 2 days. The meringue will soften slightly over time, but they'll still taste great. You can also refrigerate them for 1 to 2 days if your kitchen is warm.
If you want to make them ahead, bake the Smores Brownie Cupcakes with the graham cracker crust and let them cool completely. Store them at room temperature for up to 3 days, then make and pipe the meringue frosting just before serving.
For longer storage, freeze the Smores Brownie Cupcakes (without the meringue) for up to 3 months. Thaw them completely at room temperature, then top with fresh meringue when you're ready to serve.
Serving Suggestions
Serve these Smores Brownie Cupcakes on a wooden board or cake stand for a rustic, campfire-inspired presentation. They look beautiful at summer barbecues, birthday parties, or even as a cozy winter dessert.
Pair them with a mug of hot chocolate or cold milk for dipping. The chocolate and marshmallow flavors go perfectly with something creamy to sip.
If you're serving a crowd, set out a s'mores dessert table with these Smores Brownie Cupcakes, Easy Peppermint Bark Fudge, and a platter of Mille Feuille(Easy French Napoleon Pastry) for variety.
Add a scoop of vanilla ice cream on the side for an extra indulgent treat. The cold ice cream melts into the warm Smores Brownie Cupcakes if you serve them fresh from the oven.
Expert Tips
Press the graham cracker crust firmly into each liner so it holds together when you bite into the cupcake. Loose crumbs will fall apart.
Don't overbake the Smores Brownie Cupcakes. Pull them from the oven when the toothpick has a few moist crumbs, not when it's completely clean. They'll firm up as they cool and stay fudgy in the center.
Use room temperature eggs for both the brownies and the meringue. Cold eggs don't whip as well and can cause the batter to seize when mixed with warm chocolate.
Make sure your mixing bowl and beaters are completely grease-free before whipping the meringue. Even a tiny bit of fat will prevent the egg whites from reaching stiff peaks.
Toast the meringue slowly with the kitchen torch, moving it in small circles. If you hold it in one spot too long, the meringue will burn instead of turning golden.
Let the cupcakes cool completely before piping on the meringue. Warm Smores Brownie Cupcakes will melt the frosting and make it runny.
FAQ
What are common brownie cupcake mistakes?
The most common mistake is overbaking. Smores Brownie Cupcakes should come out of the oven when a toothpick has moist crumbs, not when it's clean. Another mistake is filling the liners too full, which causes them to overflow and bake unevenly. Stick to filling them about three-quarters of the way. Liam learned this the hard way when he wanted to add extra batter and we ended up with brownie muffin tops all over the oven.
Can you put brownie mix into cupcake tins?
Yes, you can use boxed brownie mix in cupcake tins. Just follow the package directions for mixing, then divide the batter evenly into lined muffin cups. Bake at 350°F for about 18 to 22 minutes, checking with a toothpick. The baking time is shorter than a full pan of brownies, so keep an eye on them.
Can I add marshmallows to boxed brownie mix?
Absolutely. You can press a few mini marshmallows into the top of each brownie cupcake about 5 minutes before they're done baking. They'll puff up and turn golden. You can also stir mini marshmallows into the batter before scooping it into the liners, though they may sink to the bottom.
How to keep brownies from sticking to cupcake liners?
Use good-quality paper or foil liners, and let the brownies cool completely in the pan before trying to peel off the wrappers. Greasing the liners lightly with cooking spray can also help, though it's usually not necessary. If your brownies still stick, try refrigerating them for 20 minutes before peeling. The cold helps the liners release more easily.
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Pairing
These are my favorite dishes to serve with Smores Brownie Cupcakes:
Smores Brownie Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C). Line a muffin pan with 18 cupcake liners.
- Make the crust by processing the graham crackers into crumbs. Mix the crumbs with sugar and melted butter. Spoon 1 ½ tablespoons into each liner and press down firmly to form a crust.
- For the brownie batter, melt the butter and chocolate in a large bowl, microwaving in 30-second increments, stirring after each. Whisk in the sugar. Let the mixture cool slightly for 5 minutes.
- Whisk in the eggs, vanilla, flour, cocoa powder, and salt. The batter will be thick. Spoon evenly into each cupcake liner on top of the graham crust.
- Bake for 25-28 minutes or until a toothpick inserted comes out with a few moist crumbs. Let the cupcakes cool completely in the pans.
- For the meringue frosting, whisk egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water, ensuring the bowl does not touch the water. Whisk until sugar dissolves and the mixture reaches 160°F (71°C).
- Remove from heat, add vanilla extract, and beat with an electric mixer on high until stiff peaks form, about 5 minutes.
- Pipe the meringue onto the cooled cupcakes, using a piping tip of your choice. If desired, lightly toast the meringue with a kitchen torch.
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