Chocolate S’more Brownie Cupcakes
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Chocolate S’more Brownie Cupcakes are the ultimate mash‑up of rich chocolate, gooey marshmallow, and buttery graham cracker goodness. These fudgy s’mores brownie cupcakes start with a crisp graham cracker crust, get topped with thick, indulgent brownie batter, and are filled with a creamy marshmallow center that makes every bite feel like a warm campfire treat — no flame required.
Finished with smooth chocolate buttercream and a sprinkle of mini marshmallows, these marshmallow filled brownie cupcakes deliver everything you love about s’mores in an easy, handheld dessert. Whether you’re craving a nostalgic summer treat or need an easy s’mores dessert recipe for parties, bake sales, or family nights, these graham cracker brownie s’mores cupcakes always steal the show.
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Why You’ll Love These Chocolate S’more Brownie Cupcakes
These Chocolate S’more Brownie Cupcakes deliver everything you love about classic s’mores, brownies, and cupcakes in one irresistible, gooey bite. They’re rich, indulgent, and layered with textures that make them feel bakery‑special while still being incredibly easy to make at home.
- Fudgy s’mores brownie cupcakes baked over a buttery graham cracker crust
- A creamy, gooey marshmallow center that turns them into true marshmallow filled brownie cupcakes
- Smooth chocolate buttercream that ties the whole s’mores experience together
- Simple ingredients and a boxed brownie mix shortcut — the perfect easy s’mores dessert recipe
- Kid‑approved, party‑perfect, and guaranteed to disappear fast
- Nostalgic campfire flavor without needing a fire pit
- Ideal for summer gatherings, bake sales, picnics, birthdays, August 10th, National S’mores Day or anytime you want a chocolate‑marshmallow moment
- That irresistible graham cracker base makes them feel like graham cracker brownie cupcakes with a gourmet twist
These cupcakes check every box: gooey, fudgy, chocolatey, creamy, crunchy, nostalgic, and EASY.
Ingredients You’ll Need for Chocolate S’more Brownie Cupcakes
These Chocolate S’more Brownie Cupcakes are built in delicious layers — a buttery graham cracker crust, a rich brownie center, a gooey marshmallow filling, and a silky chocolate buttercream. Here’s what you need for each part of these fudgy s’mores brownie cupcakes.
Graham Cracker Crust (for your graham cracker brownie cupcakes base)
- Graham cracker crumbs – the classic s’mores flavor and the perfect crunchy base.
- Unsalted butter (melted) – binds the crumbs and adds buttery richness.
- Light brown sugar – gives the crust a caramel‑sweet finish.
This crust creates that nostalgic campfire flavor and sets the stage for the fudgy brownie layer.
Brownie Layer
- Brownie mix – any brand works beautifully.
- Eggs, oil, water – as called for on the box.
Using a boxed mix keeps these easy s’mores dessert recipe cupcakes simple while still delivering a thick, indulgent brownie texture.
Marshmallow Filling (for gooey marshmallow filled brownie cupcakes)
- Unsalted butter (softened) – creates a creamy base.
- Powdered sugar – adds sweetness and structure.
- Vanilla extract – enhances the marshmallow flavor.
- Milk or heavy cream – makes the filling smooth and fluffy.
- Marshmallow cream – the star of the show; adds that gooey s’mores center.
This filling is what transforms these cupcakes into true marshmallow filled brownie cupcakes with a soft, irresistible middle.
Chocolate Buttercream Frosting
- Salted butter – gives the frosting depth and balance.
- Powdered sugar – for sweetness and stability.
- Unsweetened cocoa powder – rich chocolate flavor.
- Vanilla extract – rounds out the chocolate.
- Milk, half‑and‑half, or cream – for silky smooth piping consistency.
This frosting ties the whole s’mores experience together with creamy chocolate goodness.
Toppings for Chocolate S’more Brownie Cupcakes
- Mini marshmallows – for that classic s’mores look.
- Hershey bar pieces – the nostalgic finishing touch.
How to Make Chocolate S’more Brownie Cupcakes
These Chocolate S’more Brownie Cupcakes come together in delicious layers: a buttery graham cracker crust, a rich brownie center, a gooey marshmallow filling, and a silky chocolate buttercream. Follow these simple steps to create the ultimate easy s’mores dessert recipe at home.
1. Prep Your Pan
Preheat your oven to 350ºF. Line a 12‑cup muffin tin with cupcake liners or spray with non‑stick spray. This helps the graham cracker crust set properly and keeps your fudgy s’mores brownie cupcakes easy to remove.
2. Make the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar until fully combined. Divide the mixture evenly between the muffin cups and press firmly to create a solid crust. This forms the perfect base for your graham cracker brownie cupcakes.
3. Prepare the Brownie Batter
Make the brownie mix according to the package directions. Spoon the batter evenly over the graham cracker crust in each muffin cup. This creates the rich, indulgent center of your Chocolate S’more Brownie Cupcakes.
4. Bake
Bake for 20–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and let the brownie cupcakes cool completely before filling.
5. Make the Marshmallow Filling
While the cupcakes cool, beat the softened butter until fluffy. Add ½ cup powdered sugar and mix until smooth. Add vanilla and 1 tablespoon cream; beat again. Add the remaining powdered sugar and cream until smooth and creamy. Mix in the marshmallow cream (spray your measuring cup with non‑stick spray for easy release). Refrigerate until ready to use.
This gooey center is what makes these true marshmallow filled brownie cupcakes.
6. Make the Chocolate Buttercream
Beat the butter for 3–4 minutes until pale and fluffy. Scrape down the bowl, then add powdered sugar, cocoa powder, vanilla, and milk. Mix on low until everything is incorporated and smooth. Adjust consistency with more milk (if too thick) or powdered sugar (if too thin).
7. Fill the Cupcakes
Once cooled, fill each cupcake with the marshmallow filling. Use a piping bag fitted with a Wilton #230 tip, or cut a small cone out of the center of each cupcake, fill, and replace the top.
8. Frost and Decorate
Pipe chocolate buttercream on top. Finish with mini marshmallows and a Hershey bar piece for the full s’mores effect.
Your Chocolate S’more Brownie Cupcakes are ready to enjoy — gooey, fudgy, nostalgic, and absolutely irresistible.
Substitutions & Variations for Chocolate S’more Brownie Cupcakes
Brownie Layer
- Use homemade brownie batter
- Add chocolate chips or mini marshmallows
- Add espresso powder for deeper chocolate flavor
Graham Cracker Crust
- Swap with chocolate grahams or Oreo crumbs
- Use gluten‑free graham crackers
Marshmallow Filling
- Add whipped cream cheese
- Fold in mini chocolate chips
- Use toasted marshmallow fluff
Frosting Options
- Toasted meringue topping
- Milk chocolate frosting
- Caramel drizzle
Extra Toppings
- Crushed graham crackers
- Mini chocolate chips
- Hershey squares
- Hot fudge drizzle
Storage Instructions
Room Temperature
- Store Chocolate S’more Brownie Cupcakes in an airtight container for 1–2 days.
- Best if kept cool so the marshmallow center stays creamy.
Refrigerator
- Keep cupcakes chilled for 3–4 days.
- The graham cracker crust stays firm and the marshmallow filling holds its shape.
Freezer
- Freeze unfrosted cupcakes for up to 2 months.
- Thaw, fill, and frost when ready for the full fudgy s’mores brownie cupcakes experience.
Make‑Ahead Tips
- Bake cupcakes a day ahead
- Make marshmallow filling and frosting up to 48 hours ahead
- Assemble day‑of for best texture
FAQs for Chocolate S’more Brownie Cupcakes
Can I use homemade brownie batter instead of a mix?
Yes — homemade batter works beautifully and makes these Chocolate S’more Brownie Cupcakes even richer. Just bake until the tops are set and a toothpick comes out with moist crumbs.
How do I fill the cupcakes with marshmallow cream?
Use a piping bag with a Wilton #230 tip, or cut a small cone out of the center and spoon in the filling. Either way gives you that gooey marshmallow filled brownie cupcakes center.
Can I toast the marshmallows on top?
Absolutely. A quick pass with a kitchen torch gives your fudgy s’mores brownie cupcakes a true campfire vibe.
Can I make these chocolate s’more brownie cupcakes ahead?
Yes — bake the cupcakes and prepare the filling/frosting up to 48 hours ahead. Fill and frost the day you serve for best texture.
How do I make these chocolate s’more brownie cupcakes gluten‑free?
Use gluten‑free graham crackers and a GF brownie mix. Everything else stays the same, and you still get perfect graham cracker brownie cupcakes.
Do these chocolate s’more brownie cupcakes freeze well?
Freeze unfrosted cupcakes for up to 2 months. Thaw, fill, and frost when ready for the full easy s’mores dessert recipe experience.
If you’re craving something rich, gooey, and downright irresistible, these Chocolate S’more Brownie Cupcakes always deliver. With their fudgy brownie centers, buttery graham cracker crusts, and creamy marshmallow filling, every bite feels like a warm, nostalgic s’mores moment — no campfire required.
Whether you make them for summer parties, bake sales, birthdays, or just because you deserve a chocolate treat today, these cupcakes never disappoint. If you loved this cupcake form recipe, be sure to check out more of my chocolate and s’mores‑inspired desserts — your sweet tooth will thank you.
S’more Fun Desserts!
- Best Marshmallowy S’mores Rice Krispies
- OMG S’mores Bars
- S’more Bars
- Frozen S’more Yogurt Clusters
- Easy S’mores Fudge
- 20 Delightfully Gooey Chocolatey S’more Desserts
More Brownie Desserts
- Vanilla Chai Brownie Blondies (Box‑Mix Shortcut)
- Fudge Round Brownie Bars (Easy Homemade Fudge Round Dessert)
- Peanut Butter Caramel Brownie Protein Bars
- Easy Hershey’s Frosting Brownie Parfaits
- 4-Ingredient Fudgy Brownies (Ultra Thick & Easy)
Chocolate S'more Brownie Cupcakes
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
- 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.
