Summer S’mores Brownie Cupcakes
Summer S’mores Brownie Cupcakes
Prep 15 mins Assemble 15 mins Bake 15-20 mins Cool 10+ mins
Marshmallow Frosting 10 mins Eat 60 mins
Get s’more summer with Summer S’mores Brownie Cupcakes. This glammed up version of the Girl Scout creation around the campfire can be made in advance and served up at any summer party. Who doesn’t love S’mores? Lots of great memories are made around the summer campfire and S’mores are always there. These Summer S’mores Brownie Cupcakes are a winner, because they taste like the real thing and you can have them any old time.
Make the Summer S’mores Brownie Cupcakes for your next potluck or summer party.
If you can make brownies, you can make the Summer S’mores Brownie Cupcakes by following the recipe below or even using your favorite brownie recipe.
Make the Graham Cracker Layer.
Make graham cracker layer in one minute in the food processor.
Start with graham crackers or graham cracker crumbs. To make the crumbs, just process the graham crackers in a food processor (or with a rolling pin in a zipper bag). Add melted butter and sugar and combine. This will take about a minute!
Make the Brownie Layer.
Melt chocolate chips and butter in the top of a double boiler. Then add remaining ingredients.
First melt butter and the chocolate chips in the top of a double boiler or a heat safe bowl over a saucepan with two inches of hot simmering water. Chocolate can burn, so this method achieves the best results. Once, the chocolate and butter on the bottom is halfway melted, take off the heat and stir to combine. The mixture will naturally melt together. Stir in the sugar. Have the flour, cocoa powder and salt ready to add. When cool to touch, stir in eggs quickly (so you don’t have scrambled eggs). Last, add the dry ingredients and combine, just until the white from the flour disappears. Do not overmix.
Assemble the Summer S’mores Brownie Cupcakes for the oven.
Tamp graham crackers in bottom and then scoop brownie mixture on top.
Assemble by first lining a muffin tin with cupcake liners. I made 20 with this recipe. Scoop or spoon a heaping Tablespoon of the graham cracker mix into the liner and tamp down with a small flat surface like a bottle cap. I used a cocktail bar muddler. Then using an ice cream scoop, scoop the brownie mix onto the graham cracker layer, filling the cupcake liner half full or more. Bake cupcakes for 15-20 minutes or until set. You can undercook the brownies to achieve a soft or molten center but make sure the top is set.
Make Marshmallow Frosting
Egg whites, sugar and cream of tartar are heated in the top of a double boiler.
While the cupcakes are baking, make the marshmallow frosting. (I freeze leftover egg whites in small containers and defrost for situations like this. Make sure there is no trace of yellow in your egg whites.) Heat a double boiler saucepan with two inches of water. Have a mixer with bowl and whisk attachment ready. Place egg whites, sugar and cream of tartar in the top of a very clean double boiler or a heat safe bowl. (Traces of fat from the brownie mix will inhibit the egg whites from whipping.) Whisk constantly until sugar is dissolved and mixture is hot, about 4 minutes.
Whisk the egg white mixture until you get stiff peaks.
Remove from heat and continue whisking with an electric mixer, If using a stand mixer, pour the egg white mixture into the bowl and whisk until stiff glossy peaks form.
Marshmallow frosting that did not get stiff peaks is spooned onto the cupcakes.
Place marshmallow frosting into a piping bag with a rubber spatula or simply spoon onto the cupcakes. One time my Marshmallow Frosting would not whip into stiff peaks (probably because there were traces of fat in my double boiler), so I spooned the egg white mixture onto the cupcakes and they were just as beautiful.
Brown the frosting with a kitchen torch carefully.
Use a blow torch with care. The edges of the cupcake liners are likely to burn occasionally, so be prepared to extinguish them.
Pipe marshmallow frosting onto the cooled brownie cupcakes. To brown the frosting, use a kitchen torch (use with care) and focus only on the center of the cupcake. The edges of the cupcake liners are likely to burn occasionally, so be prepared with a wet brush and water bowl to extinguish them.
Summer S’mores Brownie Cupcakes are served at our summer pool party with farmers’ market strawberries.
Serve your beautiful Summer S’mores Brownie Cupcakes to your impressed guests on a fancy platter. We enjoyed these beauties at a Memorial Day pool party and they were the perfect exclamation to our first “back to normal” party to start off the summer!
Make the Summer S’mores Brownie Cupcakes for your next potluck or summer party.
Summer S’mores Brownie Cupcakes are simply heavenly and will transport you to that night around the campfire back a few years.!
Summer S’mores Brownie Cupcakes
Get s’more summer with Summer S’mores Brownie Cupcakes. This glammed up version of the Girl Scout creation around the campfire can be made in advance and served up at any summer party…or any old time. If you can make brownies, you can make the Summer S’mores Brownie Cupcakes by following the recipe below or even using your favorite brownie recipe.
Graham Cracker Layer
1 1/2 cups graham cracker crumbs (or 9-10 graham crackers)
1/3 cup sugar
6 Tablespoons melted butter (3/4 stick)
Brownie Layer
1/2 cup butter (1 stick)
8 ounces good quality chocolate chips
1 cup sugar
3 large eggs
1/2 cup flour
1/4 cup cocoa powder
1/2 teaspoon salt
Marshmallow Frosting
3 large egg whites (no traces of yellow)
3/4 cup sugar
1/4 teaspoon cream of tartar
1. Preheat oven to 350°. Start with graham crackers or graham cracker crumbs. To make the crumbs, process the graham crackers in a food processor (or with a rolling pin in a zipper bag). Add melted butter and sugar and combine. This will take about a minute!
2. Make the brownie mix. First melt butter and the chocolate chips in the top of a double boiler or a heat safe bowl over a saucepan with two inches of hot simmering water. Chocolate can burn, so this method achieves the best results. Once, the chocolate and butter on the bottom is halfway melted, take off the heat and stir to combine. The mixture will naturally melt together. Stir in the sugar. In a separate bowl, combine the flour, cocoa powder and salt. When chocolate mixture is cool to touch, stir in eggs quickly (so you don’t have scrambled eggs). Last, add the dry ingredients and combine, just until the white from the flour disappears. Do not overmix.
3. Assemble by first lining a muffin tin with cupcake liners. Scoop or spoon a heaping Tablespoon of the graham cracker mix into the liner and tamp down with a small flat surface like a bottle cap. I used a cocktail bar muddler. Then using an ice cream scoop, scoop the brownie mix onto the graham cracker layer filling the cupcake liner half full or more. Bake cupcakes for 15-20 minutes or until set.
4. While the cupcakes are baking, make the marshmallow frosting. Heat a double boiler saucepan with two inches of water. Have a mixer with bowl and whisk attachment ready. Place egg whites, sugar and cream of tartar in the top of a very clean double boiler or a heat safe bowl. (Traces of fat from the brownie mix will inhibit the egg whites from whipping.) Whisk constantly until sugar is dissolved and mixture is hot, about 4 minutes. Remove from heat and continue whisking with an electric mixer, If using a stand mixer, pour the egg white mixture into the bowl and whisk until stiff glossy peaks form.
5. Pipe marshmallow frosting onto the cooled brownie cupcakes. To brown the frosting, use a kitchen torch (use with care).
Servings: 20 – 260 calories each
Summer S'mores Brownie Cupcakes
Ingredients
Graham Cracker Layer
- 1 1/2 cups graham cracker crumbs or 9-10 graham crackers
- 1/3 cup sugar
- 6 Tablespoons melted butter 3/4 stick
Brownie Layer
- 1/2 cup butter 1 stick
- 8 ounces good quality chocolate chips
- 1 cup sugar
- 3 large eggs
- 1/2 cup flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
Marshmallow Frosting
- 3 large egg whites no traces of yellow
- 3/4 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Preheat oven to 350°. Start with graham crackers or graham cracker crumbs. To make the crumbs, process the graham crackers in a food processor (or with a rolling pin in a zipper bag). Add melted butter and sugar and combine. This will take about a minute!
- Make the brownie mix. First melt butter and the chocolate chips in the top of a double boiler or a heat safe bowl over a saucepan with two inches of hot simmering water. Chocolate can burn, so this method achieves the best results. Once, the chocolate and butter on the bottom is halfway melted, take off the heat and stir to combine. The mixture will naturally melt together. Stir in the sugar. In a separate bowl, combine the flour, cocoa powder and salt. When chocolate mixture is cool to touch, stir in eggs quickly (so you don't have scrambled eggs). Last, add the dry ingredients and combine, just until the white from the flour disappears. Do not overmix.
- Assemble by first lining a muffin tin with cupcake liners. Scoop or spoon a heaping Tablespoon of the graham cracker mix into the liner and tamp down with a small flat surface like a bottle cap. I used a cocktail bar muddler. Then using an ice cream scoop, scoop the brownie mix onto the graham cracker layer filling the cupcake liner half full or more. Bake cupcakes for 15-20 minutes or until set.
- While the cupcakes are baking, make the marshmallow frosting. Heat a double boiler saucepan with two inches of water. Have a mixer with bowl and whisk attachment ready. Place egg whites, sugar and cream of tartar in the top of a very clean double boiler or a heat safe bowl. (Traces of fat from the brownie mix will inhibit the egg whites from whipping.) Whisk constantly until sugar is dissolved and mixture is hot, about 4 minutes. Remove from heat and continue whisking with an electric mixer, If using a stand mixer, pour the egg white mixture into the bowl and whisk until stiff glossy peaks form.
- Pipe marshmallow frosting onto the cooled brownie cupcakes. To brown the frosting, use a kitchen torch (use with care).
Nutrition
What a fun recipe! Who wouldn’t love this!
I am looking forward to trying this.
Cathy, I’d love to see a picture of your Summer S’mores Brownie Cupcakes. I’m sure they will be extra creative and beautiful.