smores recipe

These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

S'mores Cupcakes

(168 grams) graham cracker crumbs

tbsp (70 grams) butter, melted

tbsp (65 grams) sugar

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

tsp baking soda

tsp salt

(120 milliliters) buttermilk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) boiling water

eggs

tsp cream of tarter

tsp vanilla extract

Chocolate sauce (I used Hershey’s Hot Fudge topping)

Graham cracker crumbs

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water (or use a double boiler).

12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Made these for the first time and they were fabulous! I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. Thank you for such a delicious recipe. I will definitely make these again.

Made these cupcakes and they were fso good! The only thing is I don’t know what I did wrong with the frosting? It is too runny? It taste amazing though haha My family still ate the cupcakes..I just wanted to have it more presentable like yours. Can you tell me what I possibly did wrong? Not sure if next time I should just try again. Thank you!! 

This recipe is a keeper! I made them this morning. The only things I changed were that I used half regular and half black cocoa powder as I didn't have Hershey's and I drizzled with ganache. The graham cracker crust is genius!! Very moist chocolate cupcake as well. Thank you so much :)

https://www.youtube.com/watch?v=iKkM2fK6dG0

These S'mores Cupcakes are a super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting! So good!

Recipe: https://www.lifeloveandsugar.com/smores-cupcakes/

A scary delicious Halloween dip that's easy to make whenever you need a quick treat.

Ghost S'mores Dip

c. semi-sweet chocolate chips

c. heavy cream, warmed

Graham crackers,

Mini chocolate chips, for ghost eyes

The video and the directions do not match at all.

Made for a halloween sleepover for 9-12 year old girls and they all loved it. Super easy, came out perfect.

Easy and delicious! I added the mini chocolate chips after baking... just seemed easier to get them to stick. Thanks for the great recipe!

Made for Halloween Party. Very quick, easy and delicious!

https://streaming.hearstdigitalstudios.com/a4cec4e4-76f3-4e15-8f7f-19c0ab1dc915/video_rover_16x9_1080p_hd_1572358298_53441.mp4

The Easiest, Cutest Halloween Recipe You'll Ever Make

S&#039;mores Cookie Cups are baked in a mini muffin pan. Graham cracker cookie base, with a toasted marshmallow, and a piece of gooey chocolate on top!

S’mores Cookie Cups

graham cracker crumbs

flour

baking soda

salt

butter, softened

brown sugar

sugar

vanilla extract

marshmallows,

Hershey's (1.55 oz each) chocolate bars

Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.

In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.

In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.

Add in egg and vanilla extract. Mix well.

Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.

Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.

Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.

Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.

Let cool for 20 minutes.

Place one square of chocolate on top of each marshmallow.

Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.

Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.

** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

https://content.jwplatform.com/videos/PAvYhrkC.mp4

SMORES COOKIE CUPS

Trust me when I say you should make this S'mores Cheesecake. The combination of thick and creamy chocolate cheesecake, melty toasted marshmallows and a crunchy graham cracker crust is totally to die for!

S'mores Cheesecake Recipe

tbsp sugar

tbsp butter, melted

oz cream cheese, room temperature

tbsp flour

Hershey’s Special Dark Cocoa powder

eggs, room temperature

sour cream

mini marshmallows

45-50 large marshmallows, for topping

3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.

4. Bake crust for 10 minutes then remove.

5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.
CHEESECAKE FILLING

2. In a large bowl, blend the cream cheese, sugar, flour and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

4. Add the sour cream and vanilla extract. Beat on low speed until well combined.

5. Add the mini marshmallows in an even layer in the bottom of the pan, on top of the crust.

6. Pour the hot fudge topping over marshmallows, then pour the cheesecake filling into the pan.

7. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

8. Bake for 1 hour and 35 minutes. Marshmallows may boil up through the top.

9. Turn off heat and leave cheesecake in oven with door closed for 20 minutes.

10. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.

11. Remove from oven and refrigerate until firm, 4-5 hours.

12. Once the cheesecake is completely chilled, preheat oven to 350 degrees on convection bake.

13. Remove the springform pan sides from cheesecake and place the cheesecake on a cookie sheet.

14. Top the cheesecake with a layer of large marshmallows.

15. Bake for about 10-12 minutes, or until marshmallows begin to brown.

16. Remove the cheesecake from the oven and drizzle with more hot fudge and sprinkle on some graham cracker crumbs.

17. Cheesecake can be served warm out of the oven (which I recommend), or refrigerated and served cold.

These Mud Hen Bars are gooey, chewy and delicious chocolate marshmallow bars topped with brown sugar meringue! They're some of the most delicious dessert bars ever!

Mud Hen Bars

butter, room temperature

egg + 2 eggs, separated

tsp baking powder

chocolate chips

light brown sugar, packed

Spray a 9&#215;13 baking pan lightly with cooking spray

In a large bowl cream together butter, granulated sugar, 1 whole egg plus 2 yolks and vanilla until smooth.

Add in flour, baking powder and salt and mix until just combined. Spread in prepared pan.

Top with chocolate chips and mini marshmallows.

In a clean mixing bowl with whisk attachment on your mixer, beat the 2 remaining egg whites until stiff peaks form, about 2 minutes on high.

Fold in light brown sugar and stir until combined and there are no lumps.

Spread on top of chocolate chips and marshmallows.

Bake 30-35 minutes until top is golden brown.

Allow to cool completely before cutting into squares

One of the best desserts I’ve made in a long time. Comfort food for sure. All the best textures. Love.

Top 5 smores recipe recipes from across the web

The most viewed smores recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

S'mores Cupcakes

Ghost S'mores Dip

S’mores Cookie Cups

S'mores Cheesecake Recipe

Mud Hen Bars

Top 5 smores recipe recipes from across the web

The most viewed smores recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

S'mores Cupcakes

Ghost S'mores Dip

S’mores Cookie Cups

S'mores Cheesecake Recipe

Mud Hen Bars

The most viewed smores recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine