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.
Nutrition
Notes
These sweet and indulgent s'mores brownie cupcakes are perfect for a cozy gathering or a special treat. The gooey marshmallow topping makes them irresistible!