S’mores Cups

Print Friendly, PDF & Email

Hello guys!! It’s been kinda crazy around here. On Tuesday night our Tesla car was vandalized, they broke a window and stole a laptop which was not very visible. Thing is we got a pretty good video of who did this so police is trying their best to catch these guys. I reached out to a local tv station so they came to interview my husband. I know Tesla cars are a big target but come on guys, these low life people have to be found so they can pay for what they did. If you want to see the full video, send me a message and I would share the video with you.

On a happier note… here is the recipe for my S’mores cups. These delicious treats have a graham cracker base filled with a silky milk chocolate filling topped with mini toasted marshmallows. This is the perfect way to say goodbye to Summer time.

Let’s start with the recipe.

Yield about 10 servings


For the cups

1/2 cup plus 3 tablespoons all-purpose flour

1/2 cup plus 2 tablespoons graham cracker crumbs

1/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup light brown sugar

1 1/2 tsps. vanilla extract

1 large or extra large egg, room temperature

For the milk chocolate filling

200 grams Hershey’s milk chocolate

1/2 cup + 1 tablespoon heavy whipping cream

For the toasted mini marshmallows

mini marshmallows

kitchen torch (or you will just the broiler option of your oven)


For the cups

1.- Preheat oven to 350 F. Spray a regular sized muffin tin with cooking spray.

2.- In a bowl, mix together flour, cracker crumbs, baking soda and salt. Set aside.

3.- In a bowl of a stand up mixer, beat butter for a couple of minutes. Then, add sugars and mix until fluffy ( 3-4 minutes). Add in the egg and vanilla. Mix until combined.

4.- Add the dry ingredients mixture until just combined.

5.- Using a large ice cream scoop or cookie scoop (about 3 – 3 1/2 tablespoons) scoop dough into the muffin tins. Press down to flatten.

6.- Bake for about 13-15 minutes or until it’s mostly set and lightly browed. It will harden when it cools off.

7.- Remove from oven AND THIS IS VERY IMPORTANT. As soon as you take the pans out of the oven, use a small container to press down in the center to create a well. Cool completely.

For the chocolate filling

1.- In a small sauce pan, heat the cream until it boils. Pour the hot cream on the top of the chopped chocolate and use a spatula to mix until smooth. Let it cool. Pour chocolate in a little jar.


1.- Pour chocolate filling into each cup. Allow to set.

2.- Sprinkle some mini marshmallows on the top.

Now, you can use your oven broiler or kitchen torch to toast the marshmallows. I used a kitchen torch.

That’s it!! This recipe is perfect to say goodbye to Summer and use your leftover Hershey chocolate, marshmallows and graham crackers!


Leave a Reply