Smores Brownie Cupcakes Recipes

S'MORES BROWNIE CUPCAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 16 standard-size muffin cups with paper liners.
• Using a 1-tablespoon scoop with a spring release, scoop 1 tablespoon of brownie batter into the bottom of a prepared muffin cup. Stack 2 halves of a Godiva® Signature Salted Caramel Milk Chocolate Mini Bar horizontally in the center of the cup, then cover with 2 more tablespoons of brownie batter. Repeat with the remaining 15 cups, or until the brownie batter is used up.
• Bake the brownie cupcakes for 22-25 minutes, or until set.
• Remove the brownie cupcakes from the oven and turn the oven to broil.
• Place a marshmallow upright on top of each cupcake, then return to the oven and broil for 1-2 minutes, or until the marshmallows are soft and browned. Watch closely so the marshmallows don't burn.
• Remove the cupcakes from the oven and, using a clean spoon, gently press the center of each marshmallow straight down so the marshmallow spreads to cover most of the top of the cupcake.
• Remove cupcakes from the muffin tins and transfer to a wire rack to cool completely.
• Garnish each cupcake by gently pressing a graham cracker rectangle and a Godiva® Signature Dark Chocolate Mini Bar half through the marshmallow into the top of the cupcake.
• Enjoy!

THE ULTIMATE S'MORES BROWNIE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12 cup muffin pan with 12 paper liners. Set aside.
• Use a food processor fitted with the blade attachment to finely ground the graham crackers.
• Add the sugar and melted butter, pulse to combine well.
• Use a spoon to place 1 -2 tablespoons of crushed graham cracker mixture into the bottom of each cupcake liner. Use your hands of the flat end of an object to press the crust down firmly so there are no loose crumbs. Set aside.
• Set the chocolate and butter in a heat proof bowl over a double boiler, making sure the bowl does not touch the water below. Simmer over medium heat and melt the butter and chocolate together, stirring often. Remove from the heat once the chocolate is melted and smooth.
• Whisk in the sugar and vanilla.
• Allow the chocolate to cool for 5-10 minutes and then add the eggs.
• Whisk until combined.
• Add the flour and cocoa powder. Mix until just barely combined. Do not over mix.
• Spoon the batter on top of the graham cracker crust, filling almost to the top of the liner.
• Bake on the center rack of the oven for 23-25 minutes or until a toothpick inserted in the center of the brownie comes out with just a few crumbs remaining. If the center is still wet, continue baking.
• Remove the pan from the oven and allow cupcakes to cool completely before frosting.
• Place egg whites, sugar and cream of tarter in the metal bowl of a stand mixer.
• Whisk to combine and then set the bowl over a pot of simmering water. Be careful that the bowl is not touching the water below.
• Whisking constantly, the sugar will dissolve and the eggs will begin to foam on top. This takes about 4-5 minutes.
• When eggs are warm to the touch, transfer the bowl to a stand mixer fitted with the whisk attachment and beat on high speed for 5-6 minutes until stiff peaks form. Add in the vanilla during the last minute of mixing. The mixture will be glossy.
• Transfer the meringue to a piping bag fitted with a large star tip and pipe the frosting onto the cooled brownie cupcakes.
• *Note: if making large, tall swirls you may need to double the frosting recipe in order to frost all 12 cupcakes.
• Use a kitchen torch to toast the frosting or drizzle with melted chocolate and salted caramel if desired.

DUNCAN HINES® EPIC S'MORES BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°F. Spray 16 muffin cups with baking spray.
• CRUST: Stir together graham crust mix and 3 tablespoons melted butter in a medium bowl until moistened. Divide crust evenly into muffin cups, about 1-1/2 tablespoons each. Press until firm.
• Stir together brownie mix, eggs, remaining 5 tablespoons melted butter and water in a large bowl until blended, about 50 strokes. Divide batter evenly into muffin cups on top of crust, about 2 tablespoons each.
• Bake on rack in center of oven 24 to 26 minutes, until centers are set. Cool on wire rack 10 minutes. Increase oven temperature to 425°F. Run knife around the edge of cupcakes to loosen if needed and remove cupcakes from pans. Place cupakes on baking sheet.
• Top cupcakes with marshmallows. When oven temperature reaches 425°F, Place baking sheet on rack in center of oven and bake cupcakes until marshmallows are toasted, 2 to 5 minutes, watch carefully to make sure they don't burn. Remove from oven and cool completely.
• Massage fudge pouch 15 seconds. Cut off one corner of pouch and drizzle fudge over s'mores brownie cupcakes just before serving.

S'MORES BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a 2nd 12-count muffin pan with 6 liners. (This recipe yields about 18).
• Using a food processor, grind the graham crackers, to yield about 1 1/2 cups crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Spoon 1 and 1/2 Tablespoons of crust into each cupcake liner. Press down tightly to create a tight and firm crust. Set aside. (No need to pre-bake.)
• Melt the butter and chocolate together in a large heat-proof bowl. I microwave in 30-second increments, stopping and stirring after each until melted and smooth. Whisk in the granulated sugar. Allow to slightly cool for 5 minutes before adding the eggs. (So as not to cook the eggs!) Whisk in the eggs, vanilla, flour, cocoa powder, and salt. Batter will be thick. Spoon evenly into each cupcake liner on top of the graham cracker crusts, filling almost to the top of the liners.
• Bake brownie cups for 25-28 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs (no wet batter). Keep your eye on them and check after 22 minutes or so. Mine take around 26 minutes.
• Remove from the oven and allow to cool completely in pans.
• Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with 2 inches of simmering water. Do not let the bowl touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. The mixture's temperature taken with an instant read thermometer should be 160°F (71°C). If it's not, keep cooking and whisking until thinned out and temperature is warm enough. Remove from heat. Add the vanilla extract, then, using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff, glossy peaks form. You can read more about and watch me make this in my separate marshmallow meringue frosting post.
• Pipe onto cooled brownie cupcakes. I used an Ateco 808 piping tip. If desired, use a kitchen torch to lightly toast.
• Cover and store leftover cupcakes at room temperature or in the refrigerator for 1-2 days.

S'MORES CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat water, buttermilk, eggs, oil and vanilla until well blended. Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into water mixture until blended., Fill paper-lined muffin cups half full. Bake until a toothpick comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Spread or pipe frosting over cupcakes. Sprinkle with cracker crumbs. Break each candy bar into 12 pieces; garnish cupcakes. If desired, top with toasted marshmallows and graham cracker pieces.