Marshmallow Chocolate S'Mores Cups Dessert Recipe
Prep time
Cook time
Total time
These yummy little marshmallow chocolate s'mores cups are amazing! Baked in a mini muffin tin, they have graham cracker crust on the bottom, hot melted chocolate in the middle and gooey toasted marshmallows on top! People devour these s'mores cups!
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
  • 8 graham crackers (makes 1¼ cup of crumbs)
  • ¼ cup sugar
  • 6 tbsp butter, melted
  • 2 chocolate bars (1.55 oz each)
  • 12 marshmallows
  1. Preheat the oven to 350F. Spray a non-stick mini-muffin tin with cooking spray.
  2. Put the graham crackers in a food processor and process until they turn into crumbs. Add butter and sugar to the food processor and process until well combined.
  3. Divide the graham cracker crumb mixture between 24 mini muffin cups. Thoroughly press the crumbs into the tin with your fingers to form graham cracker crust. (If you have another mini-muffin tin, put it on top and press as hard as you can for an easy way to compact the graham crumbs.)
  4. Put the muffin tin in the oven and bake for 5 minutes.
  5. While the graham cups are baking, cut the marshmallows into halves and set aside.
  6. Break the chocolate bars into 24 equal pieces and set aside.
  7. Remove the muffin pan form the oven.
  8. Put 1 piece of chocolate in each cup.
  9. Put one marshmallow half on top of chocolate.
  10. Put the muffin tin in the oven and bake for 4 minutes. Do not overbake, as the marshmallows will puff up too much then deflate (and they also stick to the rims of the cups when they get too big).
  11. Let the cups cool for 20 minutes, then carefully remove them from the pan. If the marshmallows stuck to the sides of the cups, carefully run a knife around the edge to separate them.
Do not overbake the marshmallows, otherwise they will get deflated.
You can use the baking liners for easier removal, but be aware that the marshmallows tend to stick to paper.
Recipe by Melanie Cooks at