S’mores Brownie Cupcakes
These s’mores brownie cupcakes are a decadent summer treat with layers of crumbly graham cracker crust, fudge brownie and toasted marshmallows. Makes 12 cupcakes.
Why you’ll love these s’mores brownie cupcakes
Is there anything more idyllic than s’mores in the summer? Think campfires and lightning bugs and just a little bit of mosquito repellant? I’m kidding about that last one. Since summer really wouldn’t be complete without a really good s’mores dessert, I just had to make one.
Especially since my three-year-old is obsessed with marshmallows. I find her sneaking them all the time, and I may or may not use them as good behavior incentives on a regular basis. So naturally, she ate all the marshmallows from the top of these before moving on to the brownie and graham cracker layers.
These s’mores brownie cupcakes are seriously intense. They’re everything you love about s’mores without the hassle of actually building a fire. I filled these extra tall foil cupcake liners with a layer of graham cracker crust (I used melted coconut oil to make it dairy free), and then I topped them with Pillsbury™ Chocolate Fudge Brownie mix from Kroger. Once the cupcakes were baked, I topped them with mini marshmallows and popped them in the oven just long enough to make them melty.
But, that’s not all my friends, I took it one step further and toasted my marshmallows with a kitchen torch. Yes. I went to the store and bought a kitchen torch just so I could toast these marshmallows. Someday, I’ll have to make crème brûlée to justify the purchase, but for now, I’m totally cool with using it just to toast marshmallows.
If you like this recipe, you have to try these dairy free pumpkin cookies, and these spooky eyed halloween brownies and this recipe for Taylor Swift’s chai cookies.
Searching for more marshmallow treats? rocky road cookies / halloween popcorn balls / rocky road brownie cookies / cookie butter treats
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Brownie mix – Check the package for any added ingredients. Some mixes might require eggs or oil, so make sure you have those on hand. Make sure to grab the correct size (18.4 ounce) and check the label for hidden dairy.
- Coconut oil – This is to bind the graham cracker layer together, and is in place of traditional butter. You can use vegan butter or butter flavored vegetable shortening as a substitute.
- Graham cracker crumbs – If you don’t have graham cracker crumbs, you can use crushed graham crackers, digestive biscuits or even vanilla wafers as a substitute.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How do you make s’mores brownie cupcakes?
Create a graham cracker crust. Buy graham cracker crumbs so you don’t have to make them yourself, just make sure to check the labels for hidden dairy. In a small mixing bowl, mix the graham cracker crumbs, sugar, and coconut oil until it all looks crumbly. Then, press that mixture into the bottom of the muffin tin to make a thick crust. Toss it in the oven for about 5 minutes, then pull it out and let it cool before adding the brownie layer.
Bake a brownie layer. Whip up the brownie batter following the package instructions. Mix in some chocolate chips for an extra chocolately bite. Scoop the brownie batter into the muffin pan, layering it on top of the graham cracker layer, filling them up evenly. Bake for about 20 to 22 minutes, then take them out and let them cool for a few minute
Toast the marshmallows. Once the brownie cupcakes are cooled, just give them a little press down to create a bigger surface for the marshmallows. Then, pile some mini marshmallows on top and pop them back in the oven to broil for 2 to 3 minutes until they get all melty. Take them out and let them cool for a bit. You can do this in the oven/broiler, or skip the last round in the oven and toast the mini marshmallows with a kitchen torch.
Frequently asked questions
Ingredients
- 1/2 cups 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
- Preheat oven to 350˚F and line a muffin tin with extra tall cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar and coconut oil until a crumb has formed. Press mixture into the bottom of each muffin tin to form a thin crust. Bake for 5 minutes. Remove from oven and let cool.
- Prepare brownie batter according to package directions. Stir in chocolate chips. Divide batter evenly between cupcake liners and bake for 20 – 22 minutes. Remove from oven and let cool.
- Gently press down on brownie cupcakes. Top with mini marshmallows and bake for 2 – 3 minutes. Remove from oven and let cool.
- Optional: Toast marshmallows to desired liking with a kitchen torch (or oven broiler). Let cool slightly before serving.
I love how easy these look! What a fun idea for a summer bbq or party!!
Just made these this afternoon. Very simple and so so delicious. My graham cracker crust was a little crumblier than I hoped, but I’m not 100% that the cookies I used were graham cracker. I think they were some type of honey cookie so that was likely the reason. Regardless, even with the crumble, they were so good! Will definitely make again!