Homemade S’more Brownie Cupcakes have a homemade graham cracker crust, chewy and fudgy brownie cupcake base, and a marshmallow frosting. They are topped with graham cracker crumbs and a chocolate square to pay homage to the classic treat!
S’more Brownie Cupcakes Process
- Prepare Graham Cracker Crust (3 minutes)
- Pre-Bake Crust (3-5 minutes)
- Prepare Brownie Base (15 minutes)
- Bake Cupcakes (25 minutes)
- Cool Cupcakes (45 minutes)
- Prepare Frosting (5 minutes)
- Frost & Decorate (10 minutes)
Semi Sweet Chocolate Chips: You can use whatever flavor of chocolate chips you’d like or whatever you have on hand, but I think semi sweet provides the best flavor in these brownies.
Unsalted Butter: Unsalted butter is the fat, providing structure and flavor in these brownies. You’ll melt it down with the chocolate chips to really bring out the flavor and moisture in every single bite of the brownies. If you need to use salted butter, reduce the salt to 1/4 teaspoon in the recipe.
Eggs: Use large, room temperature eggs in this recipe. If you forget to leave them out ahead of time, place them in a bowl of warm water for 10 minutes before baking.
Light Brown Sugar + Granulated Sugar: Using a combination of both granulated and light brown sugar provides the best flavor, moisture, and structure. Make sure to pack the light brown sugar into your measuring cup if you are not measuring by weight.
Flour: All purpose flour is perfect in this recipe. No need to use anything fancier. It is crucial that you spoon the flour into your measuring cups before leveling off the top if you are not measuring by weight. Extra flour will create dry, cakey brownie cupcakes.
Salt: Though there’s only 1/2 teaspoon of salt in the recipe, it makes a major difference. It brings out the flavor and really rounds out the overall taste of these treats.
Baking Powder: There’s just a touch of baking powder in these cupcakes to help with a tiny rise and to create the slightest hint of cupcake rather than just a brownie baked in a cupcake tin.
Graham Cracker Crust
This graham cracker crust couldn’t be easier. You’ll want to make sure that your graham crackers are finely crushed, though. You can do this in a food processor or simply using the back of a spoon to crush a ziplock bag filled with graham crackers. To make the crust:
- Crush graham crackers to crumbs
- Mix crumbs, melted butter, and granulated sugar together in a small bowl
- Spoon the mixture into the muffin liners
- Bake the crust for 5 minutes or until golden brown
The secret to fudgy brownies is in the mixing and baking. When mixing, be sure to whisk the sugars and eggs together for the full 2 minutes to create the best texture. When adding the dry ingredients to the wet ingredients, mix only until you see the dry ingredients disappear into the batter. Do NOT continue mixing, as this will create drier cakier brownies. Bake until a toothpick inserted into the center comes out with slightly moist batter. It should not come out clean or even with formed crumbs, as this is a sign the brownies have been overbaked.
Not only does beating on high speed create a smoother and softer texture, but it produces the classic shiny, cracked top on the brownies.
Bake until a toothpick inserted into the center comes out with slightly moist batter. It should not come out clean or even with formed crumbs, as this is a sign the brownies have been overbaked. The brownie cupcakes will continue to bake as they cool.
Tips + Tricks
- Room Temp Eggs: Room temperature eggs will make an incredible difference in how the batter comes together, ultimately resulting in a more fudgy brownie. If you forget to leave the eggs out ahead of time, place them in a bowl of hot water for 10 minutes before baking.
- Baking: Bake these brownie cupcakes until the tops are shiny and slightly cracked. A toothpick inserted into the center comes out with a bit of thick and gooey batter, not thin or wet batter. The brownies will continue to cook while they cool, so a toothpick coming out clean will mean that the brownies will be overbaked.
- Cooling: LET THESE BROWNIE CUPCAKES COOL before frosting, serving, and storing!
S’more Brownie Cupcakes have a homemade graham cracker crust, chewy and fudgy brownie cupcake base, and a marshmallow frosting. They are topped with graham cracker crumbs and a chocolate square to pay homage to the classic treat!
For the Graham Cracker Crust
- 3/4 cup (90g) graham cracker crumbs (about 6 sheets of graham crackers)
- 2 tablespoons (28g) unsalted butter, melted
- 1 1/2 tablespoons (22g) granulated sugar
For the Brownie Cupcakes
- 1 1/2 cups (240g) semi sweet chocolate chips
- 3/4 cup (165g) unsalted butter
- 3 large eggs (150g), room temperature
- 3/4 cup (180g) light brown sugar
- 1/3 cup (75g) granulated sugar
- 1/2 cup (70g) all purpose flour
- 1/2 (5g) teaspoon salt
- 1/4 teaspoon baking powder
For the Frosting + Decor
- 1 cup (220g) unsalted butter
- 1 1/2 cups (150g) marshmallow fluff
- 1 cup (120g) powdered sugar
- 1 tablespoon (15g) heavy whipping cream
- additional graham cracker crumbs as desired
- 1 Hershey bar
For the Graham Cracker Crust
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cavity muffin tin with liners.
- In a medium bowl, use a fork to combine fine graham cracker crumbs, melted butter, and granulated sugar together. Mix for about 2 minutes to ensure the butter has fully distributed into the crumbs.
- Evenly divide the crumbs between each cavity, about 1 1/2 tablespoons of the mixture in each muffin liner.
- Bake the crusts for about 3-5 minutes until lightly golden brown to keep the crusts from breaking apart.
For the Brownie Cupcakes
- Place a medium, heat-proof bowl on top of a saucepan filled about halfway with water. When the bowl is placed on top of the saucepan, the water should not touch the bottom of a bowl.
- Place your chocolate chips and chopped butter in the heat proof bowl and stir over medium-high heat until smooth and fully melted. Allow the mixture to cool for about 5 minutes as you are preparing the
- In a large bowl or in the bowl of your stand mixer fitted with a whisk attachment, beat your room temperature eggs, light brown sugar, and granulated sugar on medium-high speed for 2-3 minutes. The mixture should be lighter in color, slightly greater in volume, and fluffier in texture.
- Add melted chocolate and butter mixture to the egg mixture and stir until combined.
- Carefully, stir or whisk all purpose flour, cocoa powder, and salt into your wet ingredients only until the dry ingredients disappear into the wet. Do not mix past this, as doing so could lead to drier, cakier brownies.
- Divide the batter evenly into the cavities. The batter should almost reach the top of each liner.
- Bake for about 25 minutes or until a toothpick inserted into the center of the brownie cupcake comes out with moist batter. It should not look slimy, but it should look like gooey crumbs rather than dry crumbs or a clean toothpick. Allow the brownies to fully cool before frosting.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat your butter on high speed until smooth, about 1 minute.
- Slowly, add powdered sugar to the butter on low speed to avoid a big mess. Beat marshmallow fluff into the mixture on high speed.
- Add heavy whipping cream to the frosting, and beat on high speed for 2-3 minutes. This creates a lighter, more velvety frosting texture.
For the Decoration
- Transfer your frosting to a piping bag fitted with a tip of your choice or towards one side of a Ziploc bag if desired. You can also use a spoon and knife to spread your frosting onto the cupcakes.
- Frost cupcakes as desired and sprinkle with remaining graham cracker crumbs.
- Top each cupcake with a Hershey square.
- Store covered and at room temperature for up to 5 days. Brownies will lose moisture the longer they sit.
Keywords: Brownie Cupcakes, Marshmallow Frosting, S’more Cupcakes, S’more Brownies