Made with a buttery graham cracker crust, gooey melted marshmallows and a rich chocolate kiss, these mini s’mores cups are a fun variation on your favorite summer dessert!
Perfect for any summer occasion
S’mores are one of the best parts about summer. Not only are they super rich and delicious, but they’re a fun outdoor activity to enjoy with family and friends. And while I have so many memories of roasting s’mores around the bonfire, there are times that I crave the dessert but without the work of starting a fire.
That’s where these mini s’mores cups come in handy. They have all the deliciousness of the traditional s’mores you know and love with a bit less mess. The little graham cracker cups manage to be both casual and fancy, and seriously, they just taste fantastic. Make these for your next party or bring to a BBQ and people will be hunting you down for the recipe. They’re that good.
Tips + variations
- Spray the pan. Make sure to spray the muffin pan first before pressing the crust into the muffin cups. The last thing you want is for the crust to stick to the pan! I like to use a silicone muffin pan to avoid sticking.
- Crust. After blending together the graham crackers, butter and sugar, you want the mixture to look like wet sand (picture above). Then use your fingers to press the mixture into the bottom of the muffin cups to form into shallow cups.
- Broil. For a toasty marshmallow, you can broil the s’mores cups for about 1 minute. Just make sure to keep an eye on them so they don’t burn.
- Chocolate. I find that a Hershey’s kiss or miniature chocolate bar is the perfect size for this mini dessert. If you don’t have either on hand, you can also sprinkle the tops with chocolate chips.
- Peanut butter. For a peanut butter variation, use a miniature Reese’s cup instead of a chocolate kiss.
- Let cool. The crust needs a few minutes to set, so don’t remove the cups from the pan immediately once out of oven. Let them cool slightly, then use a butter knife to pop them out for best results.
How to store and freeze
If you have leftovers, simply store the s’mores cups in an airtight container or bag. They will stay fresh for up to 3 days. This dessert also freezes well and makes a great treat to pull out when you’re craving a little something sweet. Place them in a freezer bag or container for up to 3 months. Then microwave for about 20 seconds to warm back up when ready to enjoy.
Making s’mores cups in advance
These cups can be made 1 day ahead of time if needed. Before serving, place them on a pan and broil for about 30 seconds to 1 minute to rewarm. Make sure to keep a close eye on them while broiling so they don’t burn!
More delicious desserts:
Mini S'mores Cups
Ingredients
- 9 graham crackers , full sheet (about 1 heaping cup crushed)
- 1/3 cup powdered sugar
- 4 Tablespoons butter , melted
- 24 Hershey kisses
- 12 large marshmallows , cut in half
Instructions
- Preheat oven to 350°F. Spray a mini muffin pan with non stick spray (or use a silicone pan if you have one). Then process graham crackers in a food processor until finely ground. Add powdered sugar and butter and pulse until mixture looks like wet sand.
- Scoop about a 1 1/2 Tablespoon (or medium cookie scoop) of the graham cracker crumbs into the mini muffin pan. Press crumbs with fingers to form shallow cups. Depending on how much you use, it will fill 24 mini cups. Bake 4-5 minutes or until edges are slightly bubbling. Add a few extra minutes if you'd like them more crisp. Then remove from oven.
- Place the half of one marshmallow into each cup. Return to the oven and cook for 3 to 5 minutes, or until marshmallows are just slightly softened and golden. Feel free to broil for 1 minute for a toasty marshmallow.
- Remove from oven and allow to cool for a minute or two. Then place the chocolate on top of marshmallow. If you prefer the chocolate to be toasted, add back to the oven for a couple minutes. Allow to cool slightly and then carefully remove cups from the muffin tins and place on cooling rack. Enjoy while warm.
Video
Notes
Can you be more specific regarding the quantity of graham crackers? The ingredients list says 9 graham crackers, but your picture shows a graham cracker that is 2″ x 2 1/2″. If you broker apart the graham cracker on the perforated lines, it would be 1″ x 2 1/2″. So, are you supposed to use 9 of the smaller, 1″ x 2 1/2″ size or 9 of the larger 2″ x 2 1/2″ size. It occured to me that maybe some of the comments regarding the cups being too oily is a result of people not using enough graham cracker.
I used 9 full sheets, just clarified in the recipe card. I also cut down the butter slightly to reduce the oil.
Thank you, I will make it soon.
I have all the ingredients
I just used 1/4 cup of melted butter instead of the 6 tablespoons, and they were perfect! Still buttery, but not too greasy. I like these better than actual s’mores!
Oh wow! This recipe looks so yummy and so delicious. My kids loved trying these and such a hit here! Excited to make this again very soon! Perfect for a dessert bar!
I made these. Warning: do not use 6 tbsp of butter. Maybe 3 Tbsp of margarine would be better.
there is way too much butter in this recipe. it’s gross. glad i didn’t double the recipe as planned.
there should probably only be 3 tablespoons of butter, not six.
I made these today, and they were just okay for me but I think that I may have done a few things wrong. First off, did you spray the pan first? I didn’t know if I should or not. I did, and I think it made them too oily and wet. I was hoping for more of a crunchy graham cracker crust, but mine was almost soggy. My butter/graham cracker/powdered sugar ratio may have been off. Or maybe it was because I didn’t cool them first before putting them under the broiler (didn’t notice I was supposed to do that until afterwards). Also, I think it would have been better with a chocolate square on top to give it a little firmness. I used chocolate chips.
haven’t made these yet but will be getting the ingredients soon, they sound soooo good!!
Oh holy cow that looks so good!!
LOVE LOVE THIS!