S’More Brownie Cupcake with Cookie Crust

I could always use some-more…

…so heavenly that it didn’t last much longer after that picture.

I prefer to use a chocolate chip cookie crust bottom, since I like the texture of the brownie and cookie together and also just to make a this a little different than the s’more cupcakes that are already out there. I love the combination of the soft marshmallow meringue with the soft and gooey brownie and then the crispy cookie bottom. So although there is not a graham cracker crust, I’m still going to call this a s’more cupcake, otherwise it’ll be some long name that’ll take everyone a second or two to understand.

ut before starting… I’d like to share a fun project that I’m working on! Check My Dessert Diet on Facebook for more!

Ingredients (makes 12):

Chocolate Chip Cookie:

  • 1 1/3 stick unsalted butter, at room temperature
  • 3/4 cup plus 2 tablespoon dark brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup bread flour
  • 1 cup plus 2 tablespoons cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1/2 cup chocolate chips (I prefer to use Ghirardelli chocolate chips)


For Chocolate Brownie:

  • 2 sticks unsalted butter
  • 1 cup granulated white sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder (I prefer Ghirardelli cocoa powder)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder


Marshmallow Meringue Frosting:

  • 6 egg whites, at room temperature
  • 1 1/2 cup granulated white sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 tablespoon pure vanilla extract

Directions:

Chocolate Chip Cookies:

  • Shift together flours, baking powder, baking soda and salt into medium bowl and set aside.
  • Using paddle attachment to standing mixer, at medium speed, cream together butter and sugars until fluffy and light in color.



  • Reduce mixer speed to low and add egg, once fully incorporated, add in pure vanilla extract.
  • Slowly add in the flour mixture until just combined and then add in chocolate chips.

  • Use liners for the cupcake tins.

  • Scoop about 1 tablespoon of cookie dough into each lined cupcake tin.

  • Use a spoon or fingers to press down on the cookie dough to create a flat surface. This creates the base of the S’Mores cupcake.

  • Place cupcake tin into the freezer.
  • Preheat oven to 350F degrees. Once pre-heated, bake the cookies for 7-8 minutes or once slightly browned.
  • Place the cupcake tins on the side and allow them to fully cool down.


For Chocolate Brownie:

  • Preheat oven to 350F degrees.
  • In separate bowl, whisk together dry ingredients – flour, cocoa powder, salt and baking powder.
  • In a saucepan, melt the butter or microwave butter until melted.
  • Transfer butter to a mixing bowl to standing mixer with paddle attachment.


  • On low speed, mix in sugar and once fully incorporated, add eggs one at a time until mixed together, and then add in vanilla extract.
  • Once all wet ingredients are mixed together, slowly add in the dry ingredients until just combined.

  • Optional addition, mix in a hand full of chocolate chips over the batter.
  • Fill each cupcake tin close to the top of the liner.

  • Bake in oven for approximately 25 minutes.
  • Place on the side until fully cooled down.


Marshmallow Meringue Frosting:

  • Using double boiler or a heat-resistant bowl over a pot of boiling water, use a whisk or hand-mixer to mix together the egg whites, sugar and cream of tartar.
  • Mix until the sugar is fully dissolved, which is about 4-6 minutes.
  • Use a spatula to scrap the meringue into the bowl to standing mixer with whisk attachment (or continue to use the same bowl with hand-mixer).

  • Add in the vanilla extract and beat on high speed (Kitchen Aid mixer: 7) for another 5-6 minutes and will have stiff peaks.

  • Place marshmallow meringue in pipping bag with round tip (I used Ateco 809 tip).


  • Use a kitchen torch to toast the outer layer of the marshmallow meringue.

  • If you’re serving these immediately, it would be best to remove the paper liners so they don’t catch fire! (as it happened to me!). Otherwise, leave the paper liners on, so the brownie part doesn’t dry out.

Enjoy these amazing s’more brownie with cookie crust!

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