Mini S'mores Cups
Creamy, crunchy, gooey — Mini S’mores Cups bring all the campfire nostalgia into a single bite-sized treat that melts in your mouth.
Servings: 12 servings
Calories: 150kcal
Equipment
- Mini Muffin Pan
- Mixing Bowl
- Handheld Electric Mixer
Ingredients
Ingredients
- 1 cup Graham cracker crumbs Finely ground
- 1.25 cups All-purpose flour Measured, spooned into cup
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt Use 1/2 teaspoon if using unsalted butter
- 0.5 cup Butter Softened, at room temperature
- 0.5 cup Brown sugar Packed
- 0.33 cup Granulated sugar
- 1 large Egg Room temperature
- 1 teaspoon Vanilla extract
- 12 large Marshmallows Cut in half, sticky side down when placed
- 2 bars Hershey’s chocolate 1.55 oz each, broken into 12 squares
Instructions
- Preheat the oven to 350 degrees F. Spray a mini muffin pan with cooking spray and set it on a baking sheet for stability.
- In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Whisk until evenly mixed. Set aside.
- In a larger bowl, use a handheld electric mixer to blend softened butter, brown sugar, and granulated sugar until creamy and well combined, about 2 minutes.
- Add egg and vanilla extract to the butter mixture and mix until smooth and incorporated.
- Dump the dry ingredients into the wet bowl and mix on low speed just until combined. The dough will be crumbly but should hold together when pressed.
- Scoop dough into the mini muffin tins, filling each cup full. Press down slightly so the dough is even and forms a little cup.
- Bake for 8 minutes; they may look slightly underbaked but will set as they cool.
- Immediately after baking, press a teaspoon into the center of each warm cup to create an indent for the marshmallow. Place half a marshmallow into each indent, sticky side down.
- Let the cups cool for about 20 minutes so the dough firms a bit and the marshmallows stick.
- Place one square of Hershey’s chocolate on top of each marshmallow.
- Turn the oven broiler to high. Carefully place the muffin tin under the broiler for 1–2 minutes, watching constantly to toast the marshmallows and melt the chocolate. Remove when marshmallows are golden and chocolate is soft.
- Let cool for about 10 minutes. Serve warm for the gooey experience or cool completely to enjoy slightly firmer cups.
Notes
Store leftover Mini S’mores Cups in an airtight container in the refrigerator for up to 3 days. For freezing, freeze un-toasted cups before adding marshmallows and chocolate.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg