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Chocolate S'more Brownie Cupcakes
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Chocolate S'more Brownie Cupcakes

Pretty sure 'indulgent, rich and fudgy' refers to these Chocolate S'more Brownie Cupcakes! Perfect for your sweet tooth!
Course: Dessert
Keyword: brownies, chocolate, cupcakes, graham crackers, marshmallow, s'more, summer desserts
Servings: 12 Servings
Calories:
Author: Kim Lange

Ingredients

Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • ¼ cup unsalted butter melted
  • 2 tablespoons light brown sugar

Brownies

  • Brownie Mix add ingredients as called out to make brownies

Marshmallow Filling

  • 4 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk or heavy cream
  • 1 cup marshmallow cream

Chocolate Buttercream

  • ½ c salted butter at room temperature
  • 2 - 2 ¼ c powdered sugar
  • ¼ c unsweetened cocoa powder
  • 11/2 teaspoon vanilla extract
  • 1-2 tablespoons whole milk half-and-half, or cream

Instructions

  • Preheat oven to 350ºF. Line a 12-cup muffin tin with muffin liners, or spray with non-stick spray.

Graham Cracker Crust

  • In a medium bowl, mix together all of the ingredients for the graham cracker crust until completely combined.
  • Divide the crumbs between the muffin tins, and press the crumbs on the bottom of the tins.
  • Set aside while you prepare the brownie batter.

Brownies

  • Prepare the brownie mix as directed by the manufacturer and then divide up between the 12 tins.
  • Bake in preheated oven for 20-30 minutes or until a toothpick comes out with moist crumbs attached.
  • Remove brownie cupcakes from oven and cool completely.
  • While brownie cupcakes are cooling, prepare the marshmallow filling.

Marshmallow Filling

  • In a medium mixing bowl, cream butter until fluffy.
  • Beat in ½ cup confectioners’ sugar and mix until combined.
  • Add vanilla and 1 tablespoon cream, beat until smooth. Beat remaining ½ cup confectioners sugar and 1-2 tablespoons cream until smooth.
  • Add marshmallow cream (for easy handling, spray measuring cup with non-stick spray so cream will come out easily.)
  • Mix until combined and refrigerate until ready to use.

Chocolate Buttercream Frosting

  • With an electric mixer , cream and beat butter about 3-4 minutes, until pale yellow on medium speed.
  • Scrape down the bowl.
  • Add powdered sugar, cocoa powder, vanilla, and milk.
  • Mix on low until powdered sugar and cocoa powder are incorporated, set aside.
  • When cupcakes are completely cool, you are ready to fill them with the marshmallow filling. (You can either use a piping bag and Wilton tip #230 or use a knife and cut a small cone-like shape out of the center of the cupcake and replace top and fill.) --I used the Wilton tip.
  • Next, frost the cupcake however you wish and top with mini marshmallows and a Hershey chocolate bar piece.
  • Enjoy!!!

Notes

Chocolate Buttercream Frosting Tip:
If the frosting is too dry, add another 1/2 tablespoon of milk. If the frosting is too wet, add powdered sugar 1 tablespoon at a time, until it reaches the spreadable consistency you want.