I have to tell you these S’mores Cups are heavenly! I have made these a few times for parties and I always find they are the first thing to go on the dessert table.
In fact, I made these for Superbowl one year and popped them in the oven to bake the marshmallow and as soon as the tray came out of the oven, I had a crowd around me. I could barely pop them out of the muffin pan before people were grabbing at them for a bite. 🙂
You won’t believe how easy this recipe is to make and they are ooey gooey and everything you want from a S’more.
It looks like a lot of steps but really these are done in just a few minutes- make a graham cracker crust, top with chocolate and a marshmallow and ta da! All done and ready for ooey gooey wonderfulness.
I used Ghirardelli Milk Chocolate Chips in mine but you can experiment with the chocolate you love. I think chocolate with almonds or a Reese’s or maybe even Nutella would be delicious!
- Graham Crackers
- Chocolate Chips or a Chocolate Bar chopped into pieces
- Large Marshmallows
- 6 tablespoons butter- melted
- Powdered Sugar- ¼ cup
- Crush 8 graham crackers in a food processor or in a large Ziploc bag. (This is basically one package from the graham cracker box)
- Slowly add the melted butter* to the graham crackers and add the powdered sugar. I did this in the food processor just pulsing until it was ready.
- Next spray a muffin tin with nonstick spray or I just used my fingers to spread a bit of butter around.
- Take a spoonful of graham cracker crumbs and place inside the muffin tins.
- Use the back of the spoon or your fingers to push down on the graham crackers. You want them pushed down firmly so your base doesn't fall apart later.
- Push up a small amount onto the sides of each muffin tin to create a cup shape.
- Put into a 350 degree oven for about 6 minutes.
- You want these to firm up just a bit.
- Next drop on a few chocolate chips or if you have a chocolate bar just chop it into rough pieces and put on top of the crust.
- Sprinkle a few mini marshmallows on top of the chocolate or cut a large marshmallow in half with a knife.
- Place in the oven for about 2 minutes.
- The chocolate should melt and the marshmallow should puff and get a tiny bit browned.
- Be very careful to watch as the marshmallow can burn easily. If it overcooks you will lose out on the creamy texture of the marshmallow.
- Once the marshmallows are puffy go ahead and remove from oven.
- Let cool in the pan for several minutes and remove.
- If you try to remove these from the pan before they are cooled they will crumble apart but they will taste incredibly good 🙂
I panicked the first time I made these because my crusts crumbled all apart. I discovered the crusts will harden if you allow them to cool in the pan. As tempting as it is don’t pop them out while they are still warm as the crust will fall apart. Also this recipe calls for a lot of butter. I have tried reducing the amount of butter and I get a pretty crust but it really crumbled apart when you try to eat them.
Also if you decide to check in on Instagram and take your eye off the ball and burn your marshmallows, not to worry. Just pop them off and put a new one on and try, try again.
*I found I needed all 6 tablespoons of butter but you might start with about 3 tablespoons and see how your crust is looking. You want a damp sand texture so if you add too much butter the crusts might be a little greasy. Just keep adding more in until it looks good.
These will last for about 1 week (if you have the willpower). You can also put these into the microwave for just 5 seconds or so to make them gooey again. The marshmallow will burn fast so be really careful with that.
One last note- if you happen to have silicon cupcake liners (like these ones)– I think next time I will use these to make it really easy to pop out that crust. I used a knife and slide it down on one side and my crusts popped out but next time I think those liners would be even easier.
This recipe was adapted from At Home with Amy Wright.
I hope you enjoy these! If you decide to make them please come back and let me know what you thought (and how soon I can stop by for a bite or two).
If you like this recipe, you might also like these fun little Brownie Bite cups. I made these for Valentine’s Day but they would be wonderful any time of year!
And here is a 10 Minute Homemade Chocolate Sauce that is absolutely amazing:
My mom always used the leftover butter wrapper to cover the pan for recipes like this, and I’ve never gone wrong doing this. If you don’t have a leftover wrapper (because it only calls for 6 tbsp), then you could of course do something else, but it’s easy enough to just put the butter wrappers in a big bag in the fridge for when you need them (two of them butter side together is ideal). Then there’s never any reason to spend extra money on non-stick spray that has who knows what in it!
Tamara H says
7 crackers…do you mean 7 squares or 7 sheets (2 squares to a sheet)? These look yummy and the small size would be a great option to make for treats for some my daughter’s activities. Thanks!
If you purchase a standard box of graham crackers and you pull one cracker out of the sleeve, that is one cracker. Within each cracker is 2 squares and 4 rectangles 🙂
Yes Christy I usually use those wrappers too but I don’t hold onto them- the fridge is jammed enough most of the time :). I am sure I probably learned that from my mom too! You can also use a small square of saran wrap or a ziploc to rub in the butter- mess free option.
Another great recipe that’s easy are brownie s’mores. Just make brownies in a 13×9 pan. As soon as they come out of the oven, sprinkle chocolate chips and mini marshmallows on them. Put back in oven for 3 minutes (or so). Then, place the graham crackers right on the melted chips & marshmallows. Once it cools, you have perfect lines to cut the pieces out from the graham crackers. VERY YUMMY!
Hi is there a printable version of the recipe ? Link? Thanks looks amazing!
The recipe is in the middle of the post- if you look just to the right of the title of the recipe “Smores Bites Cupcakes- So Fast So Easy) you will see an icon that says PRINT. Click that to print. And yes these are incredibly good! I recommend not tasting the graham cracker mix because I can eat it all before even assembling the chocolate and marshmallow on top 🙂
Sally Gebben says
Did you use a mini-muffin tin or regular size muffin pans? Thanks.
Sally for sure mini muffin. You could do regular size… my only concern is that the graham cracker crust might crumble if you have a larger portion that requires several bites. It wouldn’t be a finger food but something to serve plated. Just my thought 🙂