Smores Brownie Cupcakes: 18 Irresistible Sweet Bites

Decadent Smores Brownie Cupcakes with a toasted marshmallow topping, perfect for any sweet tooth!

Scale

1 1/2 cups (180g) graham cracker crumbs (about 12 full sheets of graham crackers)
1/4 cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted
1/2 cup (113g) unsalted butter
2 (4-ounce) semi-sweet chocolate bars (228g), coarsely chopped
1 cup (200g) granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup (63g) all-purpose flour
1/4 cup (21g) unsweetened cocoa powder
1/2 teaspoon salt
3 large egg whites, room temperature
3/4 cup (150g) granulated sugar
1/8 teaspoon cream of tartar
1 teaspoon pure vanilla extract

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Preheat the oven to 350°F (177°C). Line a muffin pan with 18 cupcake liners.
Make the crust by processing the graham crackers into crumbs. Mix the crumbs with sugar and melted butter. Spoon 1 1/2 tablespoons into each liner and press down firmly to form a crust.
For the brownie batter, melt the butter and chocolate in a large bowl, microwaving in 30-second increments, stirring after each. Whisk in the sugar. Let the mixture cool slightly for 5 minutes.
Whisk in the eggs, vanilla, flour, cocoa powder, and salt. The batter will be thick. Spoon evenly into each cupcake liner on top of the graham crust.
Bake for 25–28 minutes or until a toothpick inserted comes out with a few moist crumbs. Let the cupcakes cool completely in the pans.
For the meringue frosting, whisk egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water, ensuring the bowl does not touch the water. Whisk until sugar dissolves and the mixture reaches 160°F (71°C).
Remove from heat, add vanilla extract, and beat with an electric mixer on high until stiff peaks form, about 5 minutes.
Pipe the meringue onto the cooled cupcakes, using a piping tip of your choice. If desired, lightly toast the meringue with a kitchen torch.