S’mores Cups

smorescups1_watermark

I’ve mentioned before that I believe there are certain non-cupcake items that can be discussed on this blog because, to me, they are in the “cupcake family” and that cupcake lovers will also enjoy reading about them.  These delicious, and incredibly easy to make, S’more Cups are in that category. I’ve also mentioned before that I have a long list of recipes that I’ve been collecting, and in an effort to work through that list, I’ve decided to bake one at least once a month, and share my results here. This month’s recipe I came across from Pampered Chef (click here for full recipe). I knew our recent girls weekend getaway would be the perfect opportunity to make these. Us six girls have all gotten together for a weekend in the fall for the past 4 years, starting in tents, then moving to a rustic cabin, and this year, a nice house. The downside to the house was that there was no place to roast marshmallows for S’mores (which I’m usually put in charge of) so these little S’mores Cups were the next best thing.

You are going to be shocked how easy these are. I don’t have a lot of the Pampered Chef “equipment” so I had to improvise and they still weren’t hard to make:

Step 1:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl.

Step 2:
Using a small scoop, place a small amount of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups with a Mini-Tart Shaper (I didn’t have this, so I used my fingers). Bake 4-5 minutes or until edges are bubbling.

Step 3:
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Step 4:
Cut marshmallows in half crosswise. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven and cool 15 minutes. Carefully remove cups from pan. Cool completely.

Step 5:
Break remaining candy bars and place in bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

I think next time I’m going to try the dark chocolate. If you’ve been reading this blog for a while, you know I prefer dark chocolate to milk chocolate, so I think that would take these from AWESOME, to UNBELIEVABLE.

Either way, this simple treat was a huge hit for our girls “camping” trip, and I might be making them a staple at our yearly gatherings.

Full recipe available at PamperedChef.com (click here).

- Posted by Cupcake Crusader, Stacy (Baltimore, MD)

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64 thoughts on “S’mores Cups

    • can i use microwave oven here or can i just simply put it in refrigerator? this looks delicious and im sure my daughter will love it :) thanks!

      • Hi Shesca, unfortunately to give the graham cracker crust that crunchy shell it needs to hold the marshmallow and the chocolate, I think baking it is your only option (otherwise it will just crumble apart). If your daughter doesn’t have an oven, she can always make regular s’mores in the microwave! Works wonderfully. :)

  1. This would be even better if we added an extra step at the end & put them under the broiler for a quick minute to brown & then put the chocolate on

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  4. Made these with my 11 year old tonight…THANK YOU for sharing! They were fun, easy and yummy. I like that they weren’t overly sweet. A great way to enjoy S’mores in the winter.

  5. I had these at a party and I had to ask for the recipe. These are to die for. Thank you so much for a great easy recipe. Like other reviews I will use dark chocolate bars instead of milk chocolate.

  6. These look absolutely delicious and I can’t wait to try them. One question–when it says to use 7 whole graham crackers, I need to know what that means. I buy the store brand ones, and they are square, and I know some namebrand ones come as rectangles, so they are different sized graham crackers. Is this recipe for the square or rectangle sized graham crackers. Thanks for your help.

    • Hi Debbie! These are the large rectangle ones. Luckily for this recipe, it’s so easy that you can eye up the ingredients and adjust as needed. Good luck!

    • Hi Emma, I used a mini cupcake pan. I wouldn’t recommend using anything larger that that because the graham portion might be too much in ratio to the marshmallow and chocolate. But, you can always test it out!

      • I have mini black bottom pans is this the same as mini cupcake? I would say the bottom of the cup is a little larger than a quarter?

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  9. Saw. A picture of these cakes and have so got to make them tomorrow. Get a bit confused with some of the American measures and what on earth is graham crackers.? And powdered sugar? .

  10. if you cannot get “graham crackers” what else could you use? we do not have them in Australia and what is the weight of your chocolate bar candy? we have many different size chocolate bars? Thank you

    • Hi Leesa, If you google “graham cracker recipe” you can find some homemade recipes that will probably work. As for the chocolate, any chocolate bar broken into smallish pieces should be fine. The recipe is really flexible and doesn’t require a lot of exact measurements and weights. Good luck!

    • Graham crackers look (from the photos up top) about the colour and consistency of store bought anzac cookies (as opposed to home made with whole rolled oats in them) I would probably try something like that here in NZ or in Australia.

      • ahhh just clicked on the wiki link, more like “digestives” which I am sure are available in Australia – arnotts I think.

      • Yes, I’ve had digestives before, and I think they would work fine. Might need to add just a little bit of brown sugar or molasses to the crust mixture for more sweetness, but the texture is spot on. But you would have to experiment with the measurement because you don’t want the crust to caramelize, get sticky, or be to loose.

    • Hi Margaret, if you go to your internet browser’s menu bar, there should be a print page option. Our blog does not have a built in feature to print just the recipe. Thanks!

      • I sometimes highlight the recipe, copy & paste it into a Word document, and either print from there or save it to a Recipe folder I have on my computer. By Copy & Paste – ing it into a Word doc. I can take out the pics if I feel I don’t need them.

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  14. Would it work if I substituted it with marshmallow cream instead of marshmallows? I’m a vegetarian and I don’t consume anything with gelatin in it (I still consume dairy & eggs). Marshmallow cream doesn’t have gelatin in it but marshmallows do. Everything else in this recipe I’m able to eat.

    • Hi Amber, If you want to substitute using Marshmallow cream, that should be okay (a bit messy, but probably okay). You also wouldn’t need to put them back in the oven and you won’t be able to dip them in chocolate. I would suggest drizzling the top in melted chocolate instead.

    • Tracy, if you have the “Pin It” widget/thing in your browser bar, you can pin it that way. Or, follow us on Pinterest! You should find this listed under our “Baking Adventures” board.

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      • They are amazing. I just made them again for Easter and I have a pampered chef show in June and I am making these for my host they are always a hit

    • Hi Mary! Thanks for stopping by and commenting ! There is a link at the end of the review for the full recipe which you can find at Pampered Chef’s website. Good luck!

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