Time 15m Yield 4 servings Number Of Ingredients 6 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.
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.
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.
Time 50m Yield 12 cupcakes Number Of Ingredients 17 Steps:
For the cupcakes: Preheat your oven to 350 degrees F (175 degrees C) and a line muffin tin with liners. Whisk together the flour, graham cracker crumbs, baking soda, baking powder and salt in a medium bowl. Beat together 1/4 cup of vegetable oil with the sugar, egg and vanilla in a large bowl until light and fluffy, about 2 minutes, scraping down the bowl about halfway through. Add about a third of the dry ingredients into the sugar and oil mixture and stir gently until almost combined. Add in half of the buttermilk and continue to stir just until combined. Stir in another third of the dry ingredients followed by the remaining buttermilk and finally the remaining dry ingredients. Stir in the boiling water. Whisk together the cocoa powder with the remaining 1 tablespoon of vegetable oil in a medium bowl. Scoop about 1 cup of the graham cracker cake batter into the cocoa mixture. Whisk to combine and set aside. Pour about 2 tablespoons of the graham cracker cake batter into each cupcake liner followed by 2 tablespoons of the chocolate batter. Using a butter knife or skewer, swirl the batters together to achieve a marbled effect. Bake the cupcakes for 20 to 25 minutes, or until set and a toothpick inserted into the center of a cupcake comes out clean. Cool to room temperature. For the marshmallow topping: Whisk together the egg whites, sugar and salt in a large metal or glass bowl or the bowl of your stand mixer and place it over a saucepan containing about 2 centimeters (1 inch) of simmering water. Cook the egg whites, whisking frequently, until they reach 160 degrees F (72 degrees C), or until the mixture thins and you can no longer feel any sugar granules when you rub some between your fingers, about 4 to 5 minutes. Remove the bowl from the heat and whip the cooked meringue using a whisk attachment or hand mixer on high speed until stiff peaks form, about 4 to 5 minutes. Whip in the vanilla extract then transfer the mixture to a piping bag fitted with a large round tip or a large resealable bag with the corner cut off. Pipe large dollops of the topping onto each cupcake. Using a kitchen torch, toast the marshmallow meringue until golden brown. If you do not have a torch, you can place the cupcakes under the broiler for a minute or two until toasty. If desired, garnish with a piece of milk chocolate. Store the cupcakes in the fridge for up to 3 days, letting them sit at room temperature for about 30 minutes to soften up before eating.
Time 50m Yield 2 dozen. Number Of Ingredients 19 Steps:
Preheat oven to 350°. In a large bowl, beat water, buttermilk, eggs, oil and vanilla until well blended. Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into water mixture until blended., Fill paper-lined muffin cups half full. Bake until a toothpick comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Spread or pipe frosting over cupcakes. Sprinkle with cracker crumbs. Break each candy bar into 12 pieces; garnish cupcakes. If desired, top with toasted marshmallows and graham cracker pieces.
Time 10m Yield 16 smores, 16 serving(s) Number Of Ingredients 3 Steps:
Split or break the graham crackers into twos and set aside. Next, you need to heat the marshmallows. There are several ways to do this. If using the broiler: you need to place the marshmallows on top of 1/2 graham cracker and put under the broiler for a few seconds or until golden brown and toasted. Remove the Graham and place a Reese’s cup on top then place the other 1/2 graham crack back on top and press it lightly to flatten the marshmallows. If using a campfire/fire-pit: Prepare the graham cracker in an area near your fire, and using a utensil (such as a tree branch or your marshmallow roasting sticks) roast the marshmallows until golden brown and toasted. Place the marshmallow on 1/2 of the graham cracker, place a Reese’s cup on top, and the other 1/2 of graham, light press down to flatten the marshmallows. If using a gas stove-top or grill: Prepare graham crackers near the stove top, place a marshmallow on a fork (you can use your tree branch or marshmallow roasting sticks) turn on flame to highest setting and let the marshmallow brown, being careful not to let it catch fire. place the browned marshmallow on 1/2 graham cracker and place Reese’s cup on top, with the other 1/2 of graham. Lightly push down on to flatten the marshmallow.
