S'mores Brownie Cupcakes

Introduction

S’mores Brownie Cupcakes are the ultimate treat for anyone who loves the gooey, crunchy, and chocolatey goodness of classic campfire s’mores—now baked into rich, fudgy brownies! These cupcakes combine the best elements of a traditional brownie with the iconic flavors of graham cracker, melted chocolate, and toasted marshmallow. Whether you’re making them for a party, bake sale, or just a cozy weekend treat, these cupcakes will surely become a favorite.

The History

The original s’more dates back to the early 1900s and was popularized by the Girl Scouts as a campfire treat made from graham crackers, chocolate, and toasted marshmallows. The name itself is a contraction of “some more,” because once you eat one, you’ll want… some more! Combining this beloved snack with brownies is a modern twist that has taken the baking world by storm, especially in the U.S., where creative bakers love to reinvent classics in fun, bite-sized ways.

Ingredients Breakdown

Brownie Base: Unsweetened cocoa powder, all-purpose flour, salt, granulated sugar, eggs, vegetable oil, and vanilla extract create a dense, moist foundation.
Graham Cracker Crust: Crushed graham crackers mixed with melted butter and a touch of sugar provide a sweet, crunchy layer.
Marshmallow Layer: Mini marshmallows or a homemade marshmallow fluff add a soft, pillowy texture on top.
Chocolate Ganache (Optional): For extra decadence, a smooth ganache drizzle can be added before toasting the marshmallows.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Prepare the graham cracker crust: In a bowl, mix crushed graham crackers, melted butter, and sugar until combined. Press about a tablespoon into each liner and set aside.
Make the brownie batter: Whisk together sugar, eggs, oil, and vanilla until smooth. Add cocoa powder, flour, and salt, mixing until just incorporated.
Fill the liners: Spoon brownie batter over the graham cracker crust, filling each liner about halfway.
Add chocolate chunks: Drop small pieces of chocolate into the center of each brownie cup.
Bake: Bake for 18–22 minutes, or until a toothpick inserted comes out mostly clean with a few crumbs.
Cool completely, then top with mini marshmallows.
Toast the marshmallows: Use a kitchen torch or broiler to lightly toast the tops before serving.

Tips

Don’t overmix the brownie batter—this keeps the texture fudgy.
Let the cupcakes cool completely before adding the marshmallows to avoid melting them too soon.
If using a broiler to toast marshmallows, keep a close eye on them—they can go from golden to burnt quickly!
Use mini cupcake liners for a more bite-sized, party-friendly version.
For an extra indulgent twist, swirl in peanut butter or caramel before baking.

Variations and Customizations

Gluten-free: Use gluten-free graham crackers and flour for the brownie base.
Vegan: Substitute eggs with flax eggs, use vegan chocolate and marshmallows, and replace butter with coconut oil.
Dairy-free: Choose dairy-free chocolate and margarine instead of butter.
Flavor Infusions: Add espresso powder to the brownie mix for a mocha twist, or peppermint extract to the topping for a holiday feel.
Swirl It Up: Swirl in caramel, Nutella, or peanut butter before baking for added flavor contrast.

Health Considerations and Nutritional Value

While S’mores Brownie Cupcakes are undeniably indulgent, they can be enjoyed in moderation as part of a balanced diet. Here’s what to consider:

Sugar Content: These cupcakes are high in sugar due to the brownie base, graham crackers, and marshmallows. Consider reducing the amount of sugar in the batter if desired.
Fat Content: Butter and oil contribute to their rich texture. To cut fat slightly, substitute half the oil with unsweetened applesauce.
Portion Control: Baking them as mini cupcakes helps manage portion sizes while still satisfying cravings.
Nutrition Info (approximate per standard cupcake): 250–350 calories, 10–15g fat, 35–40g carbs, 2–4g protein, depending on size and ingredients used.

Ingredients

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs
½ cup melted butter
¼ cup sugar

For the Brownie Batter:

1 cup sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
&frac18; tsp salt

For the Topping:

Mini marshmallows (about 2 cups)
1 bar (about 2 oz) semi-sweet chocolate, chopped (or chocolate chips)
Optional: Chocolate ganache (1/4 cup heavy cream + 1/2 cup chocolate chips)

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix the crust: Combine graham cracker crumbs, melted butter, and sugar. Press 1 tablespoon into each liner.
Make the brownie batter: Beat sugar, eggs, oil, and vanilla. Stir in flour, cocoa, and salt. Mix until just combined.
Fill the liners: Spoon brownie batter over the crust, filling each about halfway. Top each with a few chocolate chunks.
Bake: Bake for 18–22 minutes until a toothpick comes out with a few crumbs.
Cool completely: Let cupcakes cool in the pan on a wire rack for at least 20 minutes.
Add marshmallows: Top each cooled cupcake with a handful of mini marshmallows.
Toast: Use a kitchen torch or place under the broiler for 1–2 minutes until marshmallows are golden brown.
Optional ganache drizzle: Heat cream until simmering, pour over chocolate chips, stir until smooth. Drizzle over cupcakes before toasting.

FAQ

Can I make these ahead?

Yes! You can prepare the brownie cupcakes up to a day in advance. Store them covered at room temperature and add the marshmallows and toast right before serving.

How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days. If topped with marshmallows, they’re best eaten within 24 hours for optimal texture.