These S’mores Cups are made with a buttery graham cracker crust, gooey toasted marshmallow, and melty chocolate all baked into mini muffin tins. They’re a fun, bite-sized twist on the classic campfire treat—and they’re ready in about 20 minutes!
These S’mores Cups take everything you love about classic s’mores—buttery graham cracker, melty chocolate, and gooey toasted marshmallow—and bake it into the perfect little two-bite dessert. Made in mini muffin tins, they’re easy to prep and serve but hard to resist.
Whether you’re making them for a party, a family movie night, or just because you’re craving s’mores without the fire, this quick recipe is ready in about 20 minutes and hits all the tasty s’mores notes. Bonus: no sticky fingers or campfire required!
Ingredient notes and substitutions
- Graham cracker crumbs: You can buy precrushed graham cracker crumbs or crush them yourself. You can also use different flavors of graham crackers, like chocolate graham crackers.
- Butter: I like to use salted butter because the salt in the butter helps to balance the sweetness in the recipe. If you’re using unsalted butter, add a pinch or two of salt.
- Marshmallows: I don’t recommend using stuffed marshmallows in this recipe because I’ve found that the center doesn’t melt well.
How to make s’mores cups
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350F. Line or generously grease a 24 cup mini muffin pan with non-stick cooking spray or line with mini muffin tin liners. Set aside.
Step 2: In a small mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter.
Step 3: Firmly press the crumbs into the bottom of each cup and up the sides to form little cups. This will make it easier to remove the cups. A small measuring cup works well to press the crumbs.
Step 4: Bake for 4-5 minutes.
Step 5: Cut each marshmallow in half to make 24 marshmallows. Place one marshmallow in each graham cracker cup, cut side down.
Step 6: Turn the oven to broil. Broil for 1-2 minutes, or until toasty and golden brown. Keep a close eye on the marshmallows so they don’t get too toasty or burn.
Step 7: Top each marshmallow with one piece of the Hershey’s Chocolate Bar.
Step 8: Let the s’mores cool for 15 minutes, and then carefully remove from the pan to serve or finish cooling.
Recipe Tips!
- Pressing the crust: It’s really important to press the crust in as firmly as possible. If the crust isn’t pressed well, it will break apart when you try to remove the cups from the muffin tin.
- Chocolate: Feel free to use a different flavor of chocolate bar if you prefer. Candy with chocolate and peanut butter, like halved Reese’s peanut butter cups, also work really well.
Storage
Store any leftover s’mores cups in an airtight container at room temperature. The s’mores cups are best eaten when freshly made but will keep for 2-3 days when properly stored.
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S’mores Cups
Equipment
- Mini muffin tin
Ingredients
- 1 cup finely crushed graham cracker crumbs not packed
- 1/4 cup brown sugar
- 6 tablespoons salted butter melted
- 12 regular-sized marshmallows
- 2 full-size Hershey's Chocolate Bars unwrapped and divided into 24 pieces
Instructions
- Preheat oven to 350F. Line or generously grease a 24 cup mini muffin pan with non-stick cooking spray. Set aside.
- In a small mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter.1 cup finely crushed graham cracker crumbs, 1/4 cup brown sugar, 6 tablespoons salted butter
- Firmly press the crumbs into the bottom of each cup and up the sides to form little cups. This will make it easier to remove the cups. A small measuring cup works well to press the crumbs.
- Bake for 4-5 minutes.
- Cut each marshmallow in half to make 24 marshmallows. Place one marshmallow in each graham cracker cup, cut side down.12 regular-sized marshmallows
- Turn the oven to broil.
- Broil for 1-2 minutes, or until toasty and golden brown. Keep a close eye on the marshmallows so they don’t get too toasty or burn.
- Top each marshmallow with one piece of the Hershey’s Chocolate Bar.2 full-size Hershey's Chocolate Bars
- Let the s’mores cool for 15 minutes, and then carefully remove from the pan to serve or finish cooling.
Notes
- Graham cracker crumbs: You can buy pre-crushed graham cracker crumbs or crush them yourself. You can also use different flavors of graham crackers, like chocolate graham crackers.
- Butter: I like to use salted butter because the salt in the butter helps to balance the sweetness in the recipe. If you’re using unsalted butter, add a pinch or two of salt.
- Marshmallows: I don’t recommend using stuffed marshmallows in this recipe because I’ve found that the center doesn’t melt well.
- Nutrition values are estimates.
Nutrition
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