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The Ultimate S’mores Brownie Cupcakes Recipe

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4.3 from 12 reviews

These ultimate s’mores brownie cupcakes combine a crunchy graham cracker crust, a rich fudgy brownie center, and a fluffy brown sugar meringue frosting for a decadent twist on the classic summer treat. Perfect for summer gatherings, these cupcakes are irresistibly delicious and easy to make.

Ingredients

For Crust

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 7 TBSP unsalted butter, melted

For Brownie Cupcake

  • 1 stick (1/2 cup) salted butter
  • 7 ounces bittersweet chocolate, chopped (70% cacao recommended)
  • 3/4 cup granulated sugar
  • 3 medium eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup plus 2 TBSP all-purpose flour
  • 1/4 cup Dutch process cocoa powder, sifted

For Meringue Frosting

  • 2 large egg whites, room temperature
  • 1/2 cup light brown sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla extract

Optional Toppings

  • Melted semi-sweet chocolate for drizzling
  • Salted caramel for drizzling

Instructions

  1. Prepare Crust: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. Use a food processor with a blade attachment to finely grind the graham crackers. Add the granulated sugar and melted butter, then pulse to combine thoroughly. Spoon 1 to 2 tablespoons of this mixture into the bottom of each liner, pressing firmly to form a compact crust layer. Set aside.
  2. Make Brownie Batter: Place chopped bittersweet chocolate and salted butter in a heat-proof bowl over a simmering double boiler—ensure the bowl does not touch the water. Stir frequently until melted and smooth, then remove from heat. Whisk in the granulated sugar and vanilla extract. Let the mixture cool for 5 to 10 minutes before whisking in the eggs until well combined. Gently fold in the all-purpose flour and sifted cocoa powder, mixing just until incorporated to avoid overmixing.
  3. Assemble and Bake: Spoon the brownie batter evenly over each graham cracker crust, filling the liners almost to the top. Bake on the center rack for 23 to 25 minutes, or until a toothpick inserted near the center comes out with only moist crumbs attached. Avoid underbaking for best texture. Remove the pan from the oven and allow cupcakes to cool completely before frosting.
  4. Prepare Brown Sugar Meringue Frosting: Combine egg whites, light brown sugar, and cream of tartar in a metal bowl. Set the bowl over a pot of simmering water, ensuring it does not touch the water surface. Whisk constantly for 4 to 5 minutes until the sugar dissolves and the egg whites become foamy and warm to the touch. Transfer the bowl to a stand mixer fitted with a whisk attachment, and beat on high speed for 5 to 6 minutes until stiff, glossy peaks form. Add vanilla extract during the final minute of whipping.
  5. Frost the Cupcakes: Transfer the meringue to a piping bag fitted with a large star tip. Pipe generous swirls of frosting onto the cooled brownie cupcakes. For tall swirls, consider doubling the frosting recipe. Optionally, toast the meringue frosting with a kitchen torch for a toasted effect, or drizzle with melted semi-sweet chocolate and salted caramel for extra indulgence.

Notes

  • Brownie cupcakes can be prepared in advance and frozen before applying the frosting.
  • Store finished cupcakes in a cool, dry place to maintain freshness.
  • For best results when toasting the meringue, use a kitchen torch carefully to avoid burning.
  • If you prefer larger frosting swirls, double the frosting recipe to have sufficient meringue for all 12 cupcakes.

Find it online: https://cookedbysarah.com/the-ultimate-smores-brownie-cupcakes-recipe/