S'MORES IN A CUP
I wanted s'mores one evening and I didn't want to build a fire. This is one of my now favorite recipes. It takes a little more time but it's not messy and great for little kids. Don't have to worry about cleaning their hands, might have to clean around their mouth though, if you have one of those children that could make a mess out of absolutely nothing. I was one of those children and still am today.
Provided by Katie Rose
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 20m
Yield 42
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
- Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
- Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
- Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 21.2 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 148.4 mg, Sugar 11.3 g
S'MORES CUPS
Steps:
- Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
- Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
- When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
- Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.
S'MORE CUPS
Make and share this S'more Cups recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
- Use a mini muffin pan and place a small scoop of crumb mixture into each cup.
- Press the mixture to form a cup.
- Bake 4 to 5 minutes or until edges bubble and remove from oven.
- Break candy bar into rectangles and cut marshmallows in half.
- Place one piece of chocolate into each cup and top with a marshmallow.
- Bake for another minute or two or until the marshmallow is soft.
- Remove and cool.
- Melt the remaining candy bars and dip each s'more into the chocolate mixture.
- Let stand until set and enjoy.
Nutrition Facts : Calories 95.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 9.3, Sodium 50.7, Carbohydrate 11.1, Fiber 0.3, Sugar 8.1, Protein 0.9
SUPER S'MORES CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h25m
Yield 24 cupcakes
Number Of Ingredients 20
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
- In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
- For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
- Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
- For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
- Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.
S'MORES COOKIE CUPS RECIPE
Graham cracker cookie crust filled with gooey marshmallow and topped with chocolate! It doesn't get much better than that!
Provided by Six Sisters
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
- In another bowl, beat the butter and sugars together until creamy and smooth.
- Add in the egg and vanilla extract and mix until combined.
- Slowly add the dry ingredients and mix until just combined.
- Drop rounded tablespoons of dough into a greased mini muffin tin.
- Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough.
- Bake for 6-8 minutes or until edges are just getting golden brown.
- Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
- Let cool completely.
- Once all cookies are cooled down, preheat broiler.
- Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don't burn.
- Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.
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S'MORES COOKIE CUPS - KITCHEN FUN WITH MY 3 SONS
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- Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
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