S'mores Brownie Cupcakes
Ingredients
Crust
-
1 ½
cups
graham cracker crumbs
-
¼
cup
granulated sugar
-
6
Tablespoons
unsalted butter, melted
Brownies
-
½
cup
unsalted butter
-
2
4-ounce
quality semi-sweet chocolate bars, coarsely chopped
-
1
cup
granulated sugar
-
3
large
eggs, at room temperature
-
1
teaspoon
pure vanilla extract
-
½
cup
all-purpose flour
-
¼
cup
unsweetened cocoa powder
-
½
teaspoon
salt
Marshmallow Meringue Frosting
-
3
large
egg whites, at room temperature
-
¾
cup
granulated sugar
-
⅛
teaspoon
cream of tartar
-
1
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and line two 12-count muffin pans with cupcake liners.
- Make the crust by grinding graham crackers and mixing with sugar and melted butter. Press the mixture into the cupcake liners.
- Melt butter and chocolate together in a large bowl. Whisk in sugar, then add eggs, vanilla, flour, cocoa powder, and salt.
- Spoon the brownie batter into the cupcake liners on top of the crusts and fill almost to the top.
- Bake for 25–28 minutes until a toothpick comes out with a few moist crumbs. Let cool completely in pans.
- Prepare the meringue by whisking egg whites, sugar, and cream of tartar over simmering water until the sugar dissolves. Beat until stiff peaks form.
- Pipe the meringue onto the cooled brownie cupcakes and toast lightly with a kitchen torch if desired.
Nutrition Facts (estimated)
Servings
18 cupcakes
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
70mg
You might also like