These S’mores Brownie Cupcakes combine three favorite campfire flavors in one rich, bakery-style dessert: a buttery graham cracker crust, fudgy brownie cupcake center, and fluffy marshmallow frosting. Finish them with a light toast, mini chocolate squares, and graham cracker crumbs for an easy s’mores dessert that is perfect for summer parties, birthdays, bake sales, or any chocolate craving.
Unlike regular chocolate cupcakes, these have the dense, chewy texture of brownies. The marshmallow frosting adds sweetness and a soft, toasted topping that makes every cupcake taste like a classic s’more—without needing a campfire.
Why You’ll Love These S’mores Brownie Cupcakes
All the flavor of classic campfire s’mores
Traditional s’mores are made with graham crackers, melted chocolate, and toasted marshmallows. This recipe uses those same familiar flavors in a handheld cupcake dessert.
Each bite starts with a crisp graham cracker crust, moves into a fudgy chocolate brownie layer, and finishes with creamy marshmallow frosting. A small piece of chocolate and a sprinkle of graham cracker crumbs make the presentation feel extra special.
Fudgy brownies baked in cupcake form
The brownie layer is thicker and fudgier than a standard chocolate cupcake. You can make it with a boxed brownie mix to save time, or use homemade brownie batter if that is your preference.
Do not overbake the brownie cupcakes. They should look set around the edges, but a toothpick inserted in the center should come out with a few moist crumbs rather than completely clean.
Perfect for parties and summer celebrations
S’mores brownie cupcakes are ideal for summer cookouts, camping-themed birthday parties, graduation celebrations, bonfire nights, and holiday dessert tables. Since they are individually portioned, they are easy to serve and transport.
You can make the brownie cupcakes one day ahead, then frost and decorate them shortly before serving.
No campfire required
A kitchen torch gives the marshmallow frosting a true toasted-s’mores appearance, but it is optional. You can also use your oven broiler very briefly, watching closely so the frosting does not burn.
If you prefer not to toast the frosting, the cupcakes will still taste delicious. Decorate with mini marshmallows, chocolate squares, and graham cracker crumbs instead.
Ingredients for S’mores Brownie Cupcakes
Graham cracker crust ingredients
Graham cracker crumbs create the base of each cupcake. Combine them with melted butter and a little granulated sugar so the crumbs hold together after baking.
Use plain honey graham crackers for the most classic s’mores flavor. Cinnamon graham crackers can also work, adding a slightly warmer flavor.
Brownie batter
A family-size fudge brownie mix makes this recipe simple and reliable. You will also need the eggs, oil, and water listed on the brownie mix box.
Choose a fudge-style brownie mix rather than a cake-like mix. The fudgy texture is important because it gives these cupcakes their rich brownie center.
Marshmallow frosting ingredients
This easy frosting uses marshmallow creme, softened butter, powdered sugar, vanilla extract, and a little milk or heavy cream. Marshmallow creme creates a soft, sweet frosting with the unmistakable flavor of melted marshmallows.
The frosting should be thick enough to pipe or spread over cooled cupcakes. If it seems too soft, add powdered sugar one tablespoon at a time. If it is too thick, add milk a few drops at a time.
Chocolate and garnish options
Use small pieces of milk chocolate, chocolate bar squares, or mini chocolate chips for decoration. A Hershey’s-style milk chocolate bar gives the most recognizable s’mores look.
You can also top the cupcakes with mini marshmallows, crushed graham crackers, or a small square of chocolate pressed gently into the frosting.
How to Make Brownie Cupcakes with Marshmallow Frosting
Prepare the graham cracker crust
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with cupcake liners.
In a small bowl, stir together graham cracker crumbs, granulated sugar, and melted butter. The mixture should look like wet sand and hold together when pressed between your fingers.
Add about 1 tablespoon of the crumb mixture to each cupcake liner. Press it firmly into an even layer using the bottom of a small glass, a spoon, or a measuring spoon.
Bake the brownie cupcake layer
Prepare the brownie batter according to the package directions. Divide the batter evenly over the graham cracker crusts, filling each liner about two-thirds full.
Bake until the brownie tops are set and a toothpick inserted in the center comes out with a few moist crumbs. Start checking early because brownie cupcakes can become dry if overbaked.
Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. The frosting must be added only after the cupcakes are fully cool.
Make the marshmallow frosting
In a large bowl, beat softened butter until creamy. Add marshmallow creme and vanilla extract, then beat until smooth and well combined.
Gradually add powdered sugar, mixing on low speed at first so the sugar does not fly out of the bowl. Add 1 to 2 tablespoons of milk or heavy cream as needed until the frosting is smooth and spreadable.
For a piped swirl, use a piping bag fitted with a large star tip. For a homemade rustic look, simply spread the frosting with a spoon or offset spatula.
Frost and decorate the cupcakes
Once the brownie cupcakes are completely cooled, pipe or spread the marshmallow frosting over each one. Keep the frosting tall enough to create a marshmallow-like appearance.
Top each cupcake with a small square of milk chocolate, crushed graham crackers, and a few mini marshmallows. If you want the toasted s’mores look, lightly toast the frosting with a kitchen torch.
Refrigerate the cupcakes for 15 to 20 minutes if the frosting feels soft. Serve at room temperature or slightly chilled.
Decorating and Toasting S’mores Cupcakes
How to toast marshmallow frosting with a kitchen torch
A kitchen torch gives the frosting a golden, toasted finish and brings out the flavor of the marshmallow creme. Hold the flame several inches away from the frosting and move it constantly in small circles.
Do not keep the flame in one spot. The frosting can brown quickly, especially around sharp peaks. Stop as soon as you see light golden-brown color.
How to use the broiler safely
If you do not have a kitchen torch, place the frosted cupcakes on a baking sheet and set them under a preheated broiler for about 30 to 60 seconds.
Watch them continuously and do not walk away. Marshmallow frosting can go from lightly toasted to burned very quickly. Remove the pan as soon as the tops turn golden.
If your cupcake liners are delicate or the frosting is especially tall, use the kitchen torch method instead for more control.
Add chocolate pieces and graham cracker crumbs
Decorate immediately after frosting so the toppings stick. Press a small milk chocolate square into the side of each frosting swirl, then sprinkle graham cracker crumbs over the top.
For a more playful look, add three mini marshmallows to each cupcake. You can toast the mini marshmallows lightly with a torch as well.
Make a bakery-style presentation
Serve the cupcakes on a wooden board or white cake stand with extra graham cracker pieces and mini chocolate bars nearby. The contrast of the dark brownie, white frosting, and golden toppings looks especially attractive in food photos.
For Pinterest images, photograph one cupcake cut in half to show the graham crust and fudgy brownie center. Use natural light and include a few graham crackers and chocolate squares in the background.
Storage, Variations, and FAQ
How to store frosted s’mores brownie cupcakes
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. If they have been toasted, the frosting may lose a little of its crisp golden look over time, but the flavor will remain good.
Let refrigerated cupcakes sit at room temperature for about 15 to 20 minutes before serving. This gives the brownie layer a softer, fudgier texture.
Can I make these cupcakes ahead of time?
Yes. Bake the brownie cupcakes up to one day in advance and store them in an airtight container at room temperature after they have completely cooled.
Make the frosting and store it covered in the refrigerator for up to one day. Let it soften slightly, then beat it briefly before frosting the cupcakes. For the best appearance, toast and decorate the cupcakes shortly before serving.
How to make mini s’mores brownie cupcakes
Use a 24-cup mini muffin pan with mini cupcake liners. Add about 1 teaspoon of graham cracker crust mixture to each liner and fill with brownie batter about two-thirds full.
Bake mini brownie cupcakes for approximately 10 to 13 minutes. Check them early, because they bake much faster than standard cupcakes.
Can I use chocolate buttercream instead?
Yes. If you prefer a richer, less sweet topping, use chocolate buttercream or vanilla buttercream. You can still add mini marshmallows and graham cracker crumbs for the s’mores flavor.
However, marshmallow frosting is the best option if you want the classic toasted marshmallow look and taste.
S’mores Brownie Cupcakes with Marshmallow Frosting
Ingredients
For the Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the Brownie Cupcakes
- 1 family-size fudge brownie mix about 18 ounces
- Water oil, and eggs as called for on the brownie mix package
For the Marshmallow Frosting
- ½ cup unsalted butter softened
- 1 jar marshmallow creme 7 ounces
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 to 2 tablespoons milk or heavy cream
- For Garnish
- 12 small milk chocolate squares
- ¼ cup graham cracker crumbs
- ½ cup mini marshmallows optional
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a small bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Add about 1 tablespoon of the crumb mixture to each cupcake liner. Press firmly into an even crust layer.
- Prepare the brownie batter according to the package directions.
- Divide the brownie batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack. Cool completely before frosting.
- To make the frosting, beat the softened butter until creamy. Add marshmallow creme and vanilla extract, then beat until smooth.
- Gradually add the powdered sugar. Add 1 tablespoon milk or cream and beat until fluffy. Add more milk only if needed for a spreadable or pipeable consistency.
- Pipe or spread marshmallow frosting over the completely cooled brownie cupcakes.
- Garnish with a milk chocolate square, graham cracker crumbs, and mini marshmallows if desired.
- Lightly toast the frosting with a kitchen torch, if desired. Serve immediately or refrigerate until ready to serve.
Notes
- Use a fudge brownie mix for the richest, chewiest cupcake texture.
- Do not overbake; brownies should have a few moist crumbs on the toothpick.
- Cool the brownies completely before frosting, or the marshmallow frosting will melt.
- If using the broiler to toast the frosting, watch the cupcakes constantly and broil only until lightly golden.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
