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Sandra Lee's Brownie S'more Cupcakes
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I am a huge lover of coffee and brownies ... and a super fan of s'mores. This dessert is what happens when you put two incredible recipes together. The best part? You don't even need a campfire to enjoy this delicious treat. 

Technique tip: Adding the extra eggs to the brownie mix gives it a more cake-like texture.


  • Graham Cracker Bottom

    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 4 tablespoons brown sugar
    • 1 teaspoon vanilla extract
  • Cake

    • 1 boxed brownie mix, batter prepared according to instructions but substituting cold coffee for water and adding two extra eggs
  • Chocolate-Marshmallow Frosting

    • 1/2 cup salted butter, softened
    • 1/2 cup cream cheese
    • 2 tablespoons heavy cream
    • 3 tablespoons cocoa powder
    • 1 cup marshmallow cream
    • 3 cups powdered sugar
  • Garnish

    • Mini marshmallows and your favorite chocolate candy


Preheat oven to 350 F. Line muffin tins with cupcake liners.

For the graham cracker bottom:

In a medium bowl, mix together all ingredients.

To assemble:

1. Spoon 2 tablespoons of the crumbly cracker mixture into the bottom of each cupcake liner.

2. Spoon the brownie batter evenly into each cupcake liner, filling each liner about 3/4 of the way full.

3. Bake for 30-35 minutes or until a toothpick inserted comes out almost clean. Set aside to cool before decorating. 

For the chocolate-marshmallow frosting:

In a bowl using a hand mixer, combine the softened butter, cream cheese, cream, cocoa powder and marshmallow cream. Gradually add in the powdered sugar. Mix until smooth and creamy.

Transfer the frosting into a plastic zip-top bag and snip the tip off of one corner.

To decorate: 

Pipe frosting onto cupcakes and embellish with a few mini marshmallows and a piece of your favorite chocolate candy.