I developed Brownie Cupcakes with a crunchy graham cracker crust, molten fudge center and pillowy brown sugar frosting, a dangerously delicious s’mores twist packed with surprising textures.

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I made The Ultimate S’mores Brownie Cupcakes because I wanted all the messy campfire goodness shrunk down into a single bite. These Brownie Cupcakes hide a crunchy graham cracker crumbs crust under a fudgy center and a super fluffy frosting that’ll have you sneaking seconds.

This DIY Dessert looks fancy but fools everyone, it’s one of those treats that makes people lean in and ask how you did it, like it was some magic. I’m warning you though, once you try one you will be plotting another batch before the first is gone.

Ingredients

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Graham crackers: mostly carbs, some fiber, adds sweet toasty crunch
Semisweet chocolate: provides antioxidants and fat, makes rich bittersweet flavor
Butter: pure fat, adds moistness and silky richness, not a health food
Granulated sugar: empty carbs, makes things sweet, use sparingly if possible
Eggs: good protein and structure, helps brownies set and stay tender
All purpose flour: mostly carbs, gives chew and crumb, minimal nutrition
Cocoa powder: low fat, lots of flavor and antioxidants, slightly bitter
Marshmallows: pure sugar and air, adds gooey sweet, no real nutrition

Ingredient Quantities

1 1/4 cups graham cracker crumbs, roughly 150 g (about 10 to 12 crackers)

3 tablespoons granulated sugar (for crust)

6 tablespoons unsalted butter, melted

4 ounces semisweet or bittersweet chocolate, chopped (about 115 g)

1/2 cup unsalted butter (1 stick), plus extra if needed

3/4 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup all purpose flour (about 65 g)

1/3 cup unsweetened cocoa powder (about 35 g)

1/4 teaspoon fine salt

1/2 cup semisweet chocolate chips or 12 milk chocolate squares (for the gooey center)

1/2 cup unsalted butter, softened (for frosting)

1/2 cup packed light brown sugar (for frosting)

2 tablespoons water (to dissolve the brown sugar for frosting)

2 1/2 to 3 cups powdered sugar (about 300 to 360 g)

1 to 2 tablespoons heavy cream or milk

1 teaspoon vanilla extract (for frosting)

Pinch of salt

1 1/2 to 2 cups mini marshmallows or about 7 ounces marshmallow fluff

Extra graham cracker crumbs for sprinkling

How to Make this

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1. Preheat oven to 350F and grease or line a 12 cup muffin tin with paper liners, or butter the cups if you dont want liners; mix 1 1/4 cups graham cracker crumbs with 3 tablespoons granulated sugar and 6 tablespoons melted butter, press about 1 to 1 1/2 tablespoons into the bottom of each cup to make a crust, bake 6 minutes to set then let cool slightly.

2. Melt 4 ounces chopped semisweet chocolate and 1/2 cup unsalted butter together until smooth using a double boiler or microwave in 20 second bursts, stirring between each burst; chopping the chocolate fine helps melt fast and evenly.

3. Whisk the melted chocolate mixture with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until combined, let cool a minute so it wont cook the eggs then whisk in 2 large eggs one at a time and 1 teaspoon vanilla extract.

4. Sift or whisk together 1/2 cup all purpose flour, 1/3 cup unsweetened cocoa powder and 1/4 teaspoon fine salt, fold into the chocolate mixture just until combined, dont overmix or youll get a tough brownie texture.

5. Fill each crust with about 2 tablespoons of brownie batter (roughly 1/3 full), press in either a few of the 1/2 cup semisweet chocolate chips or one milk chocolate square per cupcake for the gooey center, then top with more batter until cups are about 3/4 full; hack: freeze the chocolate squares for a few minutes before inserting so they stay intact and make a gooey pocket.

6. Bake at 350F for 18 to 22 minutes until the edges look set and the centers are slightly jiggly, remove from oven and cool in pan 10 minutes then transfer to a wire rack to cool completely before frosting.

7. Make the brown sugar frosting by heating 1/2 cup packed light brown sugar with 2 tablespoons water until it dissolves into a thick syrup, let cool slightly then beat with 1/2 cup softened unsalted butter until fluffy; this step gives the frosting that caramel like depth.

8. Gradually beat in 2 1/2 to 3 cups powdered sugar, add 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons heavy cream or milk to reach a spreadable or pipeable consistency; start with 2 1/2 cups powdered sugar and add more if too thin.

9. Pipe or spread the brown sugar frosting onto cooled cupcakes, then top each with mini marshmallows (about 1 1/2 to 2 cups total across the batch) or a dollop of marshmallow fluff (about 7 ounces) and carefully toast with a kitchen torch until golden, or place under the broiler for 10 to 20 seconds watching like a hawk so they dont burn.

10. Sprinkle extra graham cracker crumbs over the toasted marshmallows, let set a few minutes, serve warm for the best gooey experience; store leftovers in an airtight container at room temp for up to 2 days or refrigerate up to 4 days and bring back to room temp before eating.

Equipment Needed

1. 12-cup muffin tin (use paper liners or butter the cups if you dont want liners)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons (and a kitchen scale if you like to be exact)
4. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl if you prefer the microwave
5. Whisk and rubber spatula for folding and scraping
6. Rolling pin and a zip-top bag or a small food processor to crush the graham crackers
7. Tablespoon or small ice cream/cookie scoop to portion batter evenly
8. Electric hand mixer or a sturdy whisk for the frosting
9. Wire cooling rack
10. Kitchen torch or a rimmed baking sheet for broiling, plus oven mitts

FAQ

Q: Can I swap the chocolate types used in the recipe?
A: Yes. Semisweet or bittersweet for the batter gives a nice balance. You can use milk chocolate if you like it sweeter, but expect a sweeter, less intense brownie. Chocolate chips work fine, chopped bars melt a bit smoother. For the gooey center, individually wrapped squares are easy to freeze and insert.

Q: How do I make sure the center stays gooey and not fully baked?
A: Freeze the chocolate squares or chips before pressing them into the batter so they dont melt too fast. Bake until the edges look set and the center still jiggles a little when you shake the tin. If you bake until totally firm the center will be cakey not gooey.

Q: My graham crust gets soggy. How do I avoid that?
A: Press the crumbs firmly into the cupcake wells and prebake the crust for 3 to 5 minutes to set the butter. Let it cool a bit before adding brownie batter. That helps form a barrier so the crust wont soak up too much moisture.

Q: Whats the best way to toast the marshmallows without a torch?
A: Use your oven broiler on low and place the cupcakes close to the heat for just a few seconds, watching like a hawk so they dont burn. Rotate the pan if needed. You can also briefly melt marshmallow fluff under the broiler for a similar look.

Q: Can I make these ahead or freeze them?
A: Yes. Store frosted cupcakes at room temp for 1 to 2 days, or in the fridge up to 5 days. For longer storage freeze unfrosted cupcakes in a single layer, then wrap and freeze up to 2 months. Thaw in the fridge then bring to room temp before frosting and adding marshmallows.

Q: My frosting is too runny or too stiff. How do I fix it?
A: If too runny add small amounts of powdered sugar until it firms up. If too stiff add 1 teaspoon of cream or milk at a time until you reach spreadable consistency. Warm the bowl slightly if the butter was too cold, but dont melt the butter or the frosting will separate.

The Ultimate S’mores Brownie Cupcakes Recipe Substitutions and Variations

Graham cracker crumbs
- Digestive biscuits, crushed, swap by weight or volume they give a similar toasty flavor and work great for the crust.
- Gluten free graham style crumbs or crushed cornflakes for a crunchy alternative, use about the same amount.
- Golden vanilla cookies or crushed shortbread, remove any cream filling and use the same amount for a sweeter crust.
Semisweet or bittersweet chocolate
- Dark chocolate, equal weight, for a richer less sweet result, just melt the same way.
- Milk chocolate, equal weight, if you want creamier and sweeter brownies, reduce sugar a little if needed.
- Chocolate chips, same weight, they melt a bit differently so stir gently and add a tiny splash of oil if they seize.
All purpose flour
- Cake flour for a lighter more tender crumb, swap cup for cup though texture will be softer.
- 1 to 1 gluten free baking flour, swap cup for cup to make them gluten free without much fuss.
- Oat flour or almond flour for a nutty denser result, replace up to half the flour and expect a moister denser cupcake.
Eggs
- Flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes equals one egg, it binds well.
- Unsweetened applesauce, 1/4 cup per egg for moisture and lower fat, it gives a slight fruit taste but works fine in brownies.
- Commercial egg replacer like Ener G, follow package directions, best for matching lift and texture if you need vegan.

Pro Tips

1) Pack that graham crust firmly and cool it before adding batter. Pressing with the bottom of a measuring spoon helps make an even base so the crust wont crumble when you eat it. If the crumbs look oily from the melted butter, pop the tin in the fridge for 5 minutes after you press them so they set up better.

2) Chop the chocolate fine and melt slowly, stirring every 20 seconds in the microwave or use a double boiler. Let the chocolate mixture cool until just warm before you add the eggs or you’ll end up with scrambled bits. If you see a little seizing, a teaspoon of warm butter or a splash of cream will usually bring it back glossy.

3) Fold the dry ingredients in gently and stop as soon as you dont see flour streaks. Overmixing gives a cakey, tough texture instead of fudgy. Use a small cookie scoop so every cup gets the same amount of batter, that keeps baking time consistent and prevents cups from overflowing.

4) For the molten center hack freeze the chocolate squares for a few minutes before you push them into the batter. That way they stay intact while you fill the cups and make a better gooey pocket after baking. If you want extra ooze, use two smaller pieces instead of one big square.

5) Make the brown sugar syrup completely cool before whipping it into the butter, otherwise the butter will melt and the frosting gets greasy. Torch marshmallows for the best look, but if you must use the broiler put the pan on the lowest rack and watch every second because they go from perfect to burnt real fast. If storing leftovers, keep them at room temp so the marshmallow stays soft, microwave for 10 to 15 seconds to revive gooeyness before serving.

The Ultimate S'mores Brownie Cupcakes Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I developed Brownie Cupcakes with a crunchy graham cracker crust, molten fudge center and pillowy brown sugar frosting, a dangerously delicious s'mores twist packed with surprising textures.

Servings

servings

Calories

766

kcal

Equipment: 1. 12-cup muffin tin (use paper liners or butter the cups if you dont want liners)
2. Mixing bowls (one large, one medium)
3. Measuring cups and spoons (and a kitchen scale if you like to be exact)
4. Heatproof bowl plus a small saucepan for a double boiler, or a microwave-safe bowl if you prefer the microwave
5. Whisk and rubber spatula for folding and scraping
6. Rolling pin and a zip-top bag or a small food processor to crush the graham crackers
7. Tablespoon or small ice cream/cookie scoop to portion batter evenly
8. Electric hand mixer or a sturdy whisk for the frosting
9. Wire cooling rack
10. Kitchen torch or a rimmed baking sheet for broiling, plus oven mitts

Ingredients

1 1/4 cups graham cracker crumbs, roughly 150 g (about 10 to 12 crackers)
3 tablespoons granulated sugar (for crust)
6 tablespoons unsalted butter, melted
4 ounces semisweet or bittersweet chocolate, chopped (about 115 g)
1/2 cup unsalted butter (1 stick), plus extra if needed
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour (about 65 g)
1/3 cup unsweetened cocoa powder (about 35 g)
1/4 teaspoon fine salt
1/2 cup semisweet chocolate chips or 12 milk chocolate squares (for the gooey center)
1/2 cup unsalted butter, softened (for frosting)
1/2 cup packed light brown sugar (for frosting)
2 tablespoons water (to dissolve the brown sugar for frosting)
2 1/2 to 3 cups powdered sugar (about 300 to 360 g)
1 to 2 tablespoons heavy cream or milk
1 teaspoon vanilla extract (for frosting)
Pinch of salt
1 1/2 to 2 cups mini marshmallows or about 7 ounces marshmallow fluff
Extra graham cracker crumbs for sprinkling

Directions

Preheat oven to 350F and grease or line a 12 cup muffin tin with paper liners, or butter the cups if you dont want liners; mix 1 1/4 cups graham cracker crumbs with 3 tablespoons granulated sugar and 6 tablespoons melted butter, press about 1 to 1 1/2 tablespoons into the bottom of each cup to make a crust, bake 6 minutes to set then let cool slightly.
Melt 4 ounces chopped semisweet chocolate and 1/2 cup unsalted butter together until smooth using a double boiler or microwave in 20 second bursts, stirring between each burst; chopping the chocolate fine helps melt fast and evenly.
Whisk the melted chocolate mixture with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until combined, let cool a minute so it wont cook the eggs then whisk in 2 large eggs one at a time and 1 teaspoon vanilla extract.
Sift or whisk together 1/2 cup all purpose flour, 1/3 cup unsweetened cocoa powder and 1/4 teaspoon fine salt, fold into the chocolate mixture just until combined, dont overmix or youll get a tough brownie texture.
Fill each crust with about 2 tablespoons of brownie batter (roughly 1/3 full), press in either a few of the 1/2 cup semisweet chocolate chips or one milk chocolate square per cupcake for the gooey center, then top with more batter until cups are about 3/4 full; hack: freeze the chocolate squares for a few minutes before inserting so they stay intact and make a gooey pocket.
Bake at 350F for 18 to 22 minutes until the edges look set and the centers are slightly jiggly, remove from oven and cool in pan 10 minutes then transfer to a wire rack to cool completely before frosting.
Make the brown sugar frosting by heating 1/2 cup packed light brown sugar with 2 tablespoons water until it dissolves into a thick syrup, let cool slightly then beat with 1/2 cup softened unsalted butter until fluffy; this step gives the frosting that caramel like depth.
Gradually beat in 2 1/2 to 3 cups powdered sugar, add 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons heavy cream or milk to reach a spreadable or pipeable consistency; start with 2 1/2 cups powdered sugar and add more if too thin.
Pipe or spread the brown sugar frosting onto cooled cupcakes, then top each with mini marshmallows (about 1 1/2 to 2 cups total across the batch) or a dollop of marshmallow fluff (about 7 ounces) and carefully toast with a kitchen torch until golden, or place under the broiler for 10 to 20 seconds watching like a hawk so they dont burn.
Sprinkle extra graham cracker crumbs over the toasted marshmallows, let set a few minutes, serve warm for the best gooey experience; store leftovers in an airtight container at room temp for up to 2 days or refrigerate up to 4 days and bring back to room temp before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.