S'mores Brownie Cupcakes


15 graham crackers or 1½ cups crumbs (save 2 graham crackers for decorating)

2 Tbsp butter, melted

1 brownie mix – make according to directions adding one extra egg

1 Hershey’s Symphony bar (You’ll only use half – eat the rest or save for another batch)

7 oz jar Marshmallow Cream

1 chocolate bar for decorating

Cupcake liners for baking 


Preheat the oven to 350 degrees.

Line a muffin tin with 12 liners.

Mix graham cracker crumbs with butter a press a heaping tablespoon in each muffin cup.

Top with prepared brownie batter (I had a little leftover and baked it in a small pan for a late night treat)

Break 1/2 of the Symphony bar into pieces and press about an inch into each cupcake.

Bake cupcakes for 18 -20 minutes until firm to the touch.

Cool for 15 minutes.

Preheat broiler (or use that torch for broiling you’ve never know what to do with).

Top each cupcake with a heaping spoon of Marshmallow Cream.

Broil for just a minute – watching to make sure they don’t burn – they should just barely brown on top.

Cool slightly and decorate with a piece of graham cracker and a piece of chocolate.

© Deer One Publishing 2021