I love creating recipes that balance indulgence and fun. With crunchy graham cracker crumbs beneath a fudgy semisweet chocolate center and a silky, lightly spiced brown sugar frosting, these Brownie Cupcakes are a true treat. I enjoy mixing classic ingredients to make a unique twist that brightens any day.

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I gotta tell you, these Ultimate S’mores Brownie Cupcakes blew my mind the first time I made them. I was experimenting with new dessert ideas and ended up with a dangerously delicious twist on the summertime classic s’mores that you won’t believe.

Imagine biting into a cupcake that starts off with a crunchy graham cracker crust made from 1 1/2 cups of graham cracker crumbs mixed with melted unsalted butter and a bit of granulated sugar, then leading you into a rich fudge brownie center. I even added some unsalted butter, semisweet chocolate, granulated sugar, eggs and a splash of vanilla extract into the batter for that extra depth of flavor.

And then, the fluffy brown sugar frosting made with softened unsalted butter, powdered sugar, light brown sugar, heavy cream and vanilla put it all together in a perfect gourmet cupcake mashup. Its a DIY dessert that I keep coming back to for more sweet treats and fun baking sessions!

Why I Like this Recipe

I really love this recipe for a few reasons. First, I love how the crunchy graham cracker crust gives a great contrast to the fudgy brownie center. Every bite feels like a perfect mix of textures that keeps me coming back for more. Second, the rich chocolate flavor totally blows my mind – it makes the cupcakes feel like a decadent treat that I just cant get enough of. Third, the brown sugar frosting is super fluffy and sweet, and it totally ties the whole cupcake together. Plus, I dig that its kind of simple to whip up, so I can impress my friends without stress.

Ingredients

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Graham cracker crumbs are mainly carbs with a bit of fibre.
They add a crunch and a subtle sweet flavor that ties the base together in a way that feels homey.
Unsalted butter gives richness and moisture.
It brings a smooth texture, though its high fat means you gotta be careful if you’re watching your intake.
Semisweet chocolate is loaded with antioxidants and sugars.
Its rich flavor balances the slight bitterness from cocoa powder, making every bite delicious.
Eggs provide protein and help bind everything together, making the cupcakes a bit more substantial even if theyre mainly a treat.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

1/2 cup unsalted butter (for the brownie batter)

8 oz semisweet chocolate, chopped or use 1/2 cup cocoa powder if you like

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup unsalted butter, softened (for the frosting)

1 cup powdered sugar

2 tablespoons light brown sugar, packed

2 tablespoons heavy cream

1/2 teaspoon vanilla extract (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and line a cupcake pan with liners.

2. In a small bowl, mix together 1 1/2 cups graham cracker crumbs, 1/4 cup melted unsalted butter and 2 tablespoons granulated sugar. Press this mixture firmly into the bottom of each cupcake liner.

3. For the brownie batter, melt 1/2 cup unsalted butter with 8 oz semisweet chocolate (or mix in 1/2 cup cocoa powder if you prefer) by heating them slowly in a double boiler or in short bursts in the microwave. Let it cool a bit.

4. In a larger bowl, whisk 1 cup granulated sugar with 2 large eggs and 1 teaspoon vanilla extract until well combined. Stir in the melted chocolate mixture.

5. Sift 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon salt and 1/4 teaspoon baking powder into the chocolate mixture and stir until just combined.

6. Pour the brownie batter over the graham cracker crust in each liner, filling them about 2/3 full.

7. Bake for about 18-20 minutes until the centers are set but still fudgy. (Don’t overbake or the fudgy center will be gone!)

8. Remove the cupcakes from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

9. For the brown sugar frosting, beat 1/2 cup unsalted butter (softened) until creamy. Gradually mix in 1 cup powdered sugar, then add 2 tablespoons light brown sugar, 2 tablespoons heavy cream and 1/2 teaspoon vanilla extract. Beat until the frosting is light and fluffy.

10. Once the cupcakes are completely cooled, frost them generously and enjoy these dangerously delicious s’mores brownie cupcakes all summer long!

Equipment Needed

1. Oven (preheat to 350°F)
2. Cupcake pan with cupcake liners
3. Small bowl for mixing graham cracker crust
4. Large bowl for making the brownie batter
5. Microwave-safe bowl or double boiler for melting butter and chocolate
6. Whisk for beating eggs and sugar
7. Sifter for flour and cocoa powder
8. Spatula for stirring the batter
9. Electric mixer (or hand mixer) for making the brown sugar frosting
10. Wire cooling rack for cooling the cupcakes

FAQ

Q: Can I make the graham cracker crust ahead of time?

A: Sure, you can prep the crust earlier but try not to leave it sitting too long or it might lose some of its crunch.

Q: Can I use cocoa powder instead of chopped chocolate for the brownie batter?

A: Yeah, you can swap out the chocolate for cocoa powder but keep in mind you'll need to adjust the fat content slightly to maintain the right texture.

Q: What if I dont have heavy cream for the frosting?

A: No problem, you can use whole milk instead. The frosting might be a bit thinner but it still tastes awesome.

Q: How do I know when the brownie cupcakes are done?

A: They should be set around the edges and a toothpick inserted into the center should come out with a few moist crumbs, not a lot of wet batter.

Q: Can these cupcakes be frozen?

A: Yup, they freeze well. Just pop them in an airtight container and thaw at room temperature before eating.

The Ultimate S’mores Brownie Cupcakes Recipe Substitutions and Variations

If you cant find graham crackers, use crushed digestive biscuits instead
You can replace unsalted butter with an equal amount of coconut oil for a different flavor
If semisweet chocolate isnt available, try using dark chocolate, just be sure the sugar levels are adjusted
For the heavy cream in the frosting, half and half is a decent substitute though its a bit thinner
You can swap powdered sugar with icing sugar if you need something a little more accessible

Pro Tips

1. Make sure you press the graham cracker crust really firm into the liners, this will help it hold together and support the fudgy brownie top.
2. When you’re melting the chocolate and butter, heat them slowly and don’t rush it a lot so that the chocolate doesn’t seize or burn.
3. Be careful with mixing the batter: stir until just combined. Over stirring can make the cupcakes tough and take away that fudgy center.
4. Let the cupcakes cool completely before frosting them. If they’re even a little warm, the frosting might melt and become runny.