Smores Brownie Cupcakes

S’mores Brownie Cupcakes

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x



For the graham cracker crust

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

For the brownie layer

  • 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


  1. Preheat oven to 350˚F and line a muffin tin with extra tall cupcake liners.
  2. 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.
  3. 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.
  4. Gently press down on brownie cupcakes. Top with mini marshmallows and bake for 2 – 3 minutes. Remove from oven and let cool.
  5. Optional: Toast marshmallows to desired liking with a kitchen torch (or oven broiler). Let cool slightly before serving.