S'mores Brownie Cupcakes Recipe

All-purpose flour: The base for the cupcake batter, providing structure and texture.

Unsweetened cocoa powder: Adds rich chocolate flavor to the cupcakes.

Granulated sugar: Sweetens the batter and helps create a tender crumb.

Unsalted butter: Adds moisture and richness to the cupcakes.

Eggs: Bind the ingredients together and add structure.

Vanilla extract: Enhances the overall flavor of the cupcakes.

Salt: Balances the sweetness and enhances the chocolate flavor.

Graham cracker crumbs: Provide a crunchy texture reminiscent of classic s'mores.

Mini marshmallows: Add gooey sweetness and a fun, nostalgic element.

Chocolate chips: Melt into the batter for pockets of rich chocolate goodness.

To achieve a perfectly moist and fudgy texture for your brownie cupcakes, make sure not to overmix the batter once the dry ingredients are added to the wet ingredients. Overmixing can lead to a denser texture. Also, when sprinkling the graham cracker crumbs, mini marshmallows, and chocolate chips on top, gently press them into the batter slightly to ensure they adhere well during baking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making the cupcakes a bit healthier.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, providing a similar chocolatey flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• large eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made from ground flaxseed and water, providing similar binding properties.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• salt - Substitute with sea salt: Sea salt can enhance the flavors more effectively due to its mineral content.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and flavor, making them a good alternative.

• mini marshmallows - Substitute with vegan marshmallows: Vegan marshmallows are a plant-based alternative that works similarly in recipes.

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative that provides a similar texture and sweetness.

• Allow the cupcakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the brownies soggy.

• Place the cooled cupcakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container at room temperature for up to 3 days. For longer storage, refrigerate them, but note that this may alter the texture slightly.

• To freeze, individually wrap each cupcake in plastic wrap, ensuring they are tightly sealed to prevent freezer burn.

• Place the wrapped cupcakes in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 3 months. When ready to enjoy, thaw cupcakes at room temperature for a few hours or overnight in the refrigerator.

• For a freshly baked feel, reheat thawed cupcakes in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.

• If you prefer a gooey marshmallow topping, add a few extra mini marshmallows on top before reheating. This will give them a freshly toasted look and taste.

• Preheat your oven to 300°F (150°C). Place the leftover s'mores brownie cupcakes on a baking sheet. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the moist texture of the brownies while gently melting the marshmallows and chocolate chips on top.

• For a quicker option, use a microwave. Place one cupcake on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious not to overheat, as the marshmallows can become too gooey and the chocolate can scorch.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cupcakes in the air fryer basket, ensuring they are not touching each other. Heat for 3-5 minutes, checking frequently to avoid overcooking. This method can give a slightly crisp exterior while keeping the inside moist and delicious.

• For a stovetop method, use a double boiler. Fill a pot with a small amount of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water. Place the cupcakes in the bowl and cover with a lid. Heat for 5-7 minutes, or until warmed through. This gentle steaming method helps retain moisture.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cupcakes on a baking tray and cover them with aluminum foil. Heat for 10-12 minutes, or until they are warmed through. This method is similar to using a conventional oven but can be more energy-efficient for smaller batches.

• For a unique twist, try reheating them on a grill. Preheat the grill to medium-low heat. Wrap each cupcake in aluminum foil and place them on the grill. Heat for 5-7 minutes, turning occasionally to ensure even warming. This method can add a subtle smoky flavor, enhancing the s'mores experience.

• Oven: Used to bake the cupcakes at the specified temperature of 350°F (175°C).

• Muffin tin: Holds the cupcake liners and batter, giving the cupcakes their shape.

• Cupcake liners: Prevents the batter from sticking to the muffin tin and makes it easy to remove the cupcakes.

• Mixing bowl: Used to combine the dry ingredients (flour, cocoa powder, and salt).

• Another mixing bowl: Used to mix the wet ingredients (melted butter, sugar, eggs, and vanilla extract).

• Whisk: Helps to thoroughly mix the dry ingredients together.

• Spatula: Used to fold the dry ingredients into the wet ingredients, ensuring everything is well combined.

• Measuring cups: Ensures accurate measurement of ingredients like flour, sugar, and butter.

• Measuring spoons: Used to measure smaller quantities of ingredients like vanilla extract and salt.

• Toothpick: Used to check if the cupcakes are fully baked by inserting it into the center of a cupcake.

• Wire rack: Allows the cupcakes to cool completely after baking.

• Spoon: Helps to divide the batter evenly among the cupcake liners.

• Small bowl: Used to hold the graham cracker crumbs, mini marshmallows, and chocolate chips for sprinkling on top of the cupcakes.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients.

Melt butter in microwave: Melt the butter in the microwave to save time.

Use pre-made graham cracker crumbs: Buy pre-made graham cracker crumbs to skip the crushing step.

Line muffin tin in advance: Prepare the muffin tin with cupcake liners before mixing the batter.

Batch bake: If you have multiple muffin tins, bake them all at once to save time.