I needed something indulgent…something rich…something fudgy.
Pretty sure ‘indulgent, rich and fudgy’ refers to these Chocolate S’more Brownie Cupcakes right here on this blog!
Two of my ‘guilty pleasures‘ embraced together in a cupcake <—- {Another ‘guilty pleasure’!} We’re on a roll!
- S’mores {traditional campfire treat, roasted marshmallow, slab of chocolate sandwiched between 2 pieces of graham cracker}
- Brownies {Incredible rich, dense and chewy chocolate cake and cookie combination}
Are ya with me?
Aren’t they just the cat’s pajamas?? ?
Constructed, starting from the bottom to the top of the cupcake, it begins with a buttery graham cracker crust, then is followed with chocolatey, fudgy brownies stuffed with fluffy marshmallow cream filling and topped deliciously with some heavenly chocolate buttercream. YUM! For a special touch, spruce it up with some mini marshmallows and a Hershey bar square and you’ve got sweet treats for life!
Houston, we DO NOT have a problem! …Now, leave me to these cupcakes already to devour!
Mission accomplished!
Here’s the recipe & enjoy life and Chocolate S’more Brownie Cupcakes!
Chocolate S'more Brownie Cupcakes
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 1/4 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
- 1/2 c . salted butter at room temperature
- 2 - 2 1/4 c . powdered sugar
- 1/4 c . unsweetened cocoa powder
- 11/2 tsp . vanilla extract
- 1-2 T . 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
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.
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