Description
S’mores Brownie Cupcakes are a delicious combination of a chocolate brownie topped with mini marshmallows and a graham cracker crust, inspired by the classic campfire treat.
Ingredients
Scale
- 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons coconut oil, melted
- 1 18.4-ounce package Pillsbury™ Chocolate Fudge Brownie Mix
- 1/3 cup canola or vegetable oil
- 2 eggs
- 1/4 cup water
- 3/4 cup semi-sweet chocolate chips
- 1 1/2 – 2 cups mini marshmallows
Instructions
- Preheat oven to 350˚F and line a muffin tin with extra tall cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and coconut oil until a crumb has formed. Press mixture into the bottom of each muffin tin to form a thin crust. Bake for 5 minutes. Remove from oven and let cool.
- Prepare brownie batter according to package directions. Stir in chocolate chips. Divide batter evenly between cupcake liners and bake for 20 – 22 minutes. Remove from oven and let cool.
- Gently press down on brownie cupcakes. Top with mini marshmallows and bake for 2 – 3 minutes. Remove from oven and let cool.
- Optional: Toast marshmallows to desired liking with a kitchen torch (or oven broiler). Let cool slightly before serving.
Notes
- Make sure to let the crust cool before adding the brownie batter.
- Use gluten-free graham cracker crumbs to make the recipe gluten-free.
- For a richer flavor, consider adding more chocolate chips into the brownie mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg