S’mores Brownie Cupcakes
Prep Time:
25 Minutes
Total Time: 1 Hour
35 Minutes
Servings: 18
Whip up a batch of these smashing s’mores that adults and kids won’t be able to resist. A crunchy biscuit base is topped with rich fudgy chocolate brownie and sweet sticky marshmallows – we know you’ll be captivated on your first bite.
All You Need Is ...
- 150g plain digestive biscuits, crushed
- 185g melted butter
- 1 box Betty Crocker™ Triple Chocolate Brownie Mix
- 2 extra large eggs
- 125g pink and white marshmallows (18 in total)
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Line 2 x 12 hole muffin pans with 18 cupcake cases.
- In a bowl, mix the crushed biscuits with 60g of the butter, until fully combined. Divide the mixture evenly (1 tablespoon each) between the cupcake cases and gently press down, until firmly compressed and smooth, with the back of a spoon.
- Make up the brownie mix as directed on the box with the eggs and remaining butter. Divide between the cupcake cases (1 tablespoon each), coming up to about three-quarters full.
- Bake both muffin pans at the same time for 20 minutes, until a cocktail stick inserted into the middle of a cupcake comes out almost clean, then remove the pans from the oven. Place 1 marshmallow onto each cupcake, then place back into the oven and continue to cook for a further 5 minutes, until the mallows have plumped up and started to turn pale golden.
- Cool in the pans for 5 minutes, then remove and transfer to wire racks to cool completely (about 40 minutes).
Betty's Tips
- You can use 1/2 cup vegetable oil and 1 tablespoon of water instead of 125g melted butter to make up the brownie mixture.
- You can use different biscuits for the base of the cupcakes. Why not try ginger biscuits, chocolate or orange flavoured ones?
- Mini marshmallows can be used instead of regular-sized ones.
- Store the cupcakes in an airtight container for 3-4 days.
