Description

There’s something undeniably magical about s’mores—the crunchy graham crackers, gooey marshmallows, and melty chocolate coming together in perfect harmony.

Ingredients

Scale

For the Graham Cracker Crust:

1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar

For the Brownie Layer:

1 box brownie mix (plus ingredients required on the box, typically eggs, oil, and water)
½ cup chocolate chips (optional, for extra gooeyness)

For the Marshmallow Topping:

12 large marshmallows (one for each cupcake)

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Instructions

Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a bowl, mix graham cracker crumbs, melted butter, and sugar. Divide the mixture evenly among the liners, pressing firmly to create a crust.

Step 2: Make the Brownie Layer
Prepare the brownie batter according to the box instructions. For an extra gooey texture, stir in chocolate chips. Spoon the batter over the graham cracker crusts, filling each liner about ¾ full.

Step 3: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the brownie layer comes out with a few moist crumbs. Let the cupcakes cool for 5-10 minutes.

Step 4: Add the Marshmallow Topping
Place a marshmallow on top of each cupcake. Return the tray to the oven for 2-3 minutes, or until the marshmallows puff up and turn lightly golden. For a more dramatic effect, use a kitchen torch to toast the tops.

Step 5: Cool and Serve
Let the cupcakes cool slightly before serving. Enjoy warm for a gooey treat or at room temperature for a firmer texture.