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You know what’s great about s’mores? There are so many ways to enjoy them! There are three key ingredients: something crunchy and sweet, marshmallows of some sort and chocolate or caramel (or both). This my friends, is the makings of a good s’more.
This post is sponsored by Brownie Brittle. However, all opinions are my own.
So naturally, when it came time for a Brownie Brittle S’mores Cupcake, I had to turn the classic s’more upside down. You’ve got a Brownie Brittle™ crust, a graham cracker cupcake and chocolate marshmallow frosting. These three things combined makes for one amazing cupcake.
Let’s start with the Brownie Brittle™ crust. Choose a flavor; I used chocolate but Salted Caramel would be a great option too! You need to use a food processor to break it into a fine crumb and then melt some butter over it. The crumbs need to be well coated in butter so that they will hold together during baking.
That brings me to another important factor. When you are dividing the Brownie Brittle™ between the cupcake liners, you will need to be sure to use something to press them into the bottom. If they are not well compressed, they will not hold together as well.
The cupcake recipe is adapted from the new Better Homes and Gardens New Cook Book, Sixteenth Edition. I adapted a recipe for a yellow cake. I cut down the amount of flour and replaced it with graham cracker crumbs. I also added some sour cream for moisture. Since I added the sour cream, I reduced the amount of milk as well. The key to this recipe is to ensure the sour cream is well mixed into the batter.
For the frosting, I have double-mallowed you. There is a marshmallow filling inside the cupcake, but then the frosting is a chocolate marshmallow frosting! That’s right, chocolate marshmallow frosting.
The frosting starts with butter, and once the butter is whipped, you add marshmallow fluff. Next comes the cocoa powder followed by lots of powdered sugar and a little bit of milk. I really like to WHIP my frosting to death, because if I am going to pile up my frosting, I like it to be lighter. Why chocolate? Because chocolate is just better.
If you are looking to up your S’mores game, this is a good place to start!
Brownie Brittle S’mores Cupcakes with Chocolate Marshmallow Frosting
- Prep Time: 45 minutes
- Total Time: 45 minutes
- Yield: 24 Cupcakes
Description
These graham cracker cupcakes have a Brownie Brittle™ crust, and chocolate marshmallow frosting
Ingredients
- 2 Bag of Brownie Brittle™ (4 oz bags)
- 6 tbsp Unsalted butter
- 3/4 C Butter at room temperature
- 3 Large eggs at room temperature
- 1 3/4 C Sugar
- 1 1/2 tsp Vanilla
- 1 1/2 C Flour
- 1 C Graham cracker crumbs
- 2 1/2 tsp Baking powder
- 1/2 tsp Salt
- 3/ C Milk
- 1/2 C Sour Cream
For the frosting
- 1 1/2 C Unsalted butter
- 1 C Marshmallow fluff
- 1/2 C Cocoa powder
- 5 1/2 C Powdered sugar
- 2 tbsp Milk or heavy cream
Instructions
- Allow butter and eggs to come to room temperature, about 30 minutes.
- Preheat oven to 375° F.
- Use a food processor to grind up Brownie Brittle™ into a fine crumb. Pour in a microwave safe container. Place butter on top and microwave until butter is melted, 30-45 seconds. Stir melted butter to coat crumbs. If crumbs are still dry, add another 2 tablespoons of butter.
- Beat room temperature butter on medium speed until light and fluffy. Scrape down the sides of the bowl. Add sugar and beat until well creamed.
- Add eggs, one at a time, beating each egg well. Add vanilla extract.
- In a separate bowl, combine flour, graham cracker crumbs baking powder and salt.
- Slowly add half the dry ingredients, followed by half the milk and half the sour cream. Once ingredients are mixed, add remaining dry ingredients followed by remaining milk and sour cream. Beat on medium speed until well combined.
- Spoon about one tablespoon of Brownie Brittle™ into each cupcake liner; press into the bottom of the liner. Fill liners 2/3 full with cupcake batter.
- Bake at 375°F for 18-22 minutes. Remove from oven and allow to cool completely.
For the frosting
- Allow butter to come to room temperature for about 20-30 minutes, or microwave for 15 seconds straight from the refrigerator. In your mixing bowl, whip butter on medium high speed until light and fluffy.
- Add marshmallow fluff and beat to combine.
- Sift cocoa powder if necessary. Turn down the speed to low and add cocoa powder, beating until well mixed.
- Add powdered sugar, two cups at a time. Start on a low speed until powder sugar is incorporated and increase speed as necessary. Add milk when the frosting starts to get clumped together.
- Once all the powdered sugar is mixed in, increase speed to medium high and beat for at least 60 seconds.
- Before frosting cupcake, cut a divot in the top of the cupcake and use a knife and spoon to put a dollop of marshmallow filling in the middle of the cupcake. Cover the top with chocolate marshmallow frosting.
Notes
Allow butter and eggs to come to room temperature.
FUI, Hello, I didn’t realize you had re-adjusted the amount of milk until I read the comments! The first recipe is still posted!
I will make these again the “correct” way & let you know! But…THAT frosting? Yummy-licious!
Oh goodness! That should be FYI
Hi Kathy, I am trying to find where the recipe is still posted with 3 cups? I am not seeing it? Please let me know where you saw it, thank you!
Is there really supposed to be 3 cups of milk in the recipe?
Hi Michelle, thank you for bringing that to my attention. It should be 3/4 C. Updating now!
They look like tiny bites of deliciousness that I want in my mouth! 🙂
http://www.prettybitchescancooktoo.com
A brownie brittle crust on a cupcake. YES!!
These cupcakes look and sound incredible! I can’t wait to try them!
Thanks for sharing the recipe!
~Liz@HoosierHomemade
Thank you Liz! If you have extra Brownie Brittle around (is that even possible?) you should totally try putting them in a cupcake!
Look how dark and rich these cupcakes are! Oh my, you’re killing me. And with Brownie Brittle? Yes. Please!
Thank you Aimee! I am so happy with how they turned out!
OH my god that frosting.
HAHA, thanks Des!
This cupcakes are right up my alley! I just picked up a bag of Brownie Brittle last week and loved it, now I great baking idea to enjoy it even more.
That’s awesome! Brownie Brittle is one of the best snacks and makes a great crust for pies and bars too!
I need to try this brownie brittle. I’m totally into the crust on these cupcakes! Love it!
Thanks Jen!! You have to try it ASAP!
These cupcakes look so good and I love how you used Brownie Brittle!
Thanks so much Christine!
I love the little bite-size cupcakes! Delicious frosting too!
Thank you Marly!
Oh wow! These look killer!
Thanks girl!
These cupcakes look Awesome! I need to check out that brownie brittle. I haven’t tried it … yet.
Oh my gosh Nicole! It’s a must try!
Loving these! Time to pick up some Brownie Brittle and check that stuff out!!
Thank you Lori! Be warned, once you start, you can’t stop!
Holy yum, these look absolutely delicious!
Thank you Phi!
I am *loving* the look of these cupcakes! I’ve never used brownie brittle before, but I need to!
You absolutely need to try it Kristi!
I love that you added a Brittle crust to the bottom of these cupcakes…but I have to admit that frosting is killing me! Silky chocolate marshmallow…yes, please!!!!
Thanks Jocelyn! I love a good Brittle crust!
I just discovered Brownie Brittle and the Salted Caramel is my fave. Oh my goodness, these cupcakes look amazing!
It’s seriously the best thing since Oreos! And that’s a statement!
I just might drool all over my keyboard, these look amazing! And teach me how to pipe frosting, please!!
Oh my gosh Beth, it’s really much easier than you think! You just need the right tools to get it done. I got you covered!
I hit my nose trying to get closer to these cupcakes. Brownie Brittle is one of my favorites and I love how you incorporated it into this recipe. Delicious!
Thanks Kay!
Like many before me, I am having difficulty moving on in my life when this FROSTING is staring me in the face. Lovely and crave-worthy and I haven’t even taken an actual bite yet!
HAHAAH! I’m sorry I’m not sorry 🙂
Ohhh you double mallowed us! These look terrific. I could go for a S’more right now with all the snow outside!
Always gotta double mallow! Thanks Julie!
I LOVE smores. And just look at that glowing chocolate frosting and a dollop of marshmallow frosting hidden inside? Amazing!
Aww thanks Jess! Sometimes you gotta hide the marshmallow!
You just came up with one more way to enjoy smores…totally didn’t think that was possible! I love all the creative ways you use brownie brittle. cra!
Thanks Lindsey! I love to find new ways to enjoy S’mores!
I cannot even handle how AMAZING these cupcakes look! The brownie brittle crust, the mallow center, the sky-high, silky chocolate icing… this is the definition of heaven!
Thanks Hayley!! I want to make cupcakes forever!!
I’m seriously in love with everything you make! And these are no exception my friend.
Pinned!
Have a fabulous weekend!
Aww thank you Melanie!
Um, AMAZING. Love the idea of putting brownie brittle in the bottom of the cupcakes!
Thanks Stephanie!
These look delish my friend! Wow!!!
Thanks Jocelyn!
OH MY GOSH! This post came at a great time. My friend is having a birthday party next week and wanted me to make cupcakes (a lot) and one of the flavors that I want to do is S’mores. I was thinking of a chocolate marshmallow frosting and how I could go about doing it. I’m definitely making these. They look fantastic.
That’s awesome Shannon!! I hope you enjoy!
Wow, that frosting looks so amazingly silky! I love it!
And these cupcakes are beautiful. I love a cupcake with a crust. So much more exciting that way! Happy weekend!
Thanks Mir!