A twist on the every popular S’more! Mini S’mores Cups topped with fresh raspberries in honor of National S’mores Day. They are the perfect bite size dessert!
I know that I normally don’t post on Saturday. But today is a cause for celebration, it is National S’mores day! That not only demands a post but a post in honor of this famous dessert!
When we were little we use to go on camping trips every year with the “gang squad”, basically all my dad’s cop friends. These trips were always a blast! There were 10+ adults and 10+ kiddos all on one camp site. The dads were always doing crazy things, moms cooking up a storm and trying to clean up the mess the dads and kids made the night before. Us kids would be running all over the place collecting sticks, climbing trees, and finding bugs. But at the end of the night, we would all settle down around the campfire and make s’mores. It is definitely one of my favorite childhood memories. What is your favorite S’more memory?
So, in honor of this special day and famous dessert I have joined together with some other bloggers to give you a S’more Celebration! You can never have enough s’more recipes.
My twist on the ever popular s’more? Mini S’mores Cups topped with fresh raspberries, they are absolutely delicious. I actually made another batch the very next day! Although, I must admit that the brains behind this awesome dessert was my … wait for it… HUSBAND!!! These Mini S’mores Cups have every component of a s’more and you can taste it in every single bite. The fresh raspberry adds a nice sweet and tart flavor to the whole dessert. These are definitely a winner in my book and will be on the menu again soon!
To get started, preheat oven to 350º. Mix 1 1/2 cups of graham cracker crumbs with 6 Tablespoons of melted butter and 1 Tablespoon of sugar.
Mix together until combined. Place cupcake liners in muffin tins and then place 1 1/2 Tablespoons of the graham cracker mixture into each cupcake liner.
Press down the graham cracker mixture to form a crust.
Bake for 7 minutes. Remove from oven and let cool. Place 12 oz. {1 bag} of dark chocolate chips in a glass bowl.
Melt chips until chocolate is smooth. {you can do this in the microwave or over the stove} I choose to do this over the stove. I placed the glass bowl over a small saucepan filled with water that was brought to boil.
Once chocolate is melted, scoop 1 Tablespoon of chocolate into each graham cracker cup.
Place graham cracker cups in refrigerator to cool the chocolate until hardened. Using a 7 oz. jar of JetPuffed Marshmallow Creme, top each graham cracker cup with a dollop of marshmallow creme. {I put the marshmallow creme in a ziplock bag, cut off the bottom corner and used it as a pipping bag}
Next, finish off each s’more cup with a fresh raspberry on top.
FYI – The marshmallow cream can melt fast, so if plan on eating these later but sure to put them back in the refrigerator to store. Remove 10 minutes before serving. For a healthier version, sub vanilla greek yogurt for marshmallow creme. 🙂
Mini S’mores Cups topped with Raspberries {National S’mores Day}
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 Mini S’mores 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Mini S’mores Cups topped with fresh raspberries in honor of National S’mores Day—the perfect bite size dessert!
Ingredients
- 1 1/2 cup of graham cracker crumbs
- 1 Tablespoon of sugar
- 6 Tablespoons of unsalted butter, melted
- 12 oz. of dark chocolate chips, melted
- 7 oz. of JetPuff marshmallow creme
- 18 Raspberries
Instructions
- Preheat oven to 350º.
- In a small bowl, mix graham cracker crumbs, melted butter, and sugar.
- Mix together until combined.
- Place cupcake liners in muffin tins and then place 1 1/2 Tablespoons of the graham cracker crumb mixture into each cupcake liner.
- Press down the graham cracker mixture to form a crust.
- Bake for 7 minutes.
- Remove from oven and let cool.
- Place 12 oz. {1 bag} of dark chocolate chips in a glass bowl.
- Melt chips until chocolate is smooth. {you can do this in the microwave or over the stove} I choose to do this over the stove. I placed the glass bowl over a small saucepan filled with water and brought to boil. Stir until melted.
- Once chocolate is melted, scoop 1 Tablespoon of chocolate into each graham cracker cup.
- Place graham cracker cups in refrigerator to cool the chocolate until it hardens.
- Top each graham cracker cup with a dollop of marshmallow creme. {I put the marshmallow creme in a ziplock bag, cut off the bottom corner and used it as a pipping bag}
- Next, finish off each s’more cup with a fresh raspberry on top.
Notes
The marshmallow creme can melt fast, so if plan on eating these later but sure to put them back in the refrigerator to store. Remove 10 minutes before serving.
For a healthier version, sub vanilla greek yogurt for marshmallow cream. 🙂
Filed Under:
I’m sharing this as part of our August Recipe Round-Up. Want more S’Mores Recipes???
Chocolate Bananas Foster S’Mores from Let’s Dish
S’Mores Chocolate Chip Cookies from The Taylor House
S’Mores Martini from One Martini at a Time
Frozen Mocha S’Mores Overload from Kleinworth & Co.
Peanut Butter S’Mores Spread from In the Moment With
Peanut Butter & Banana Boat S’Mores from Random-osity
Mini S’Mores Cups topped with Raspberries from Joyful Healthy Eats
S’Mores Monkey Mix from Little by Little
S’Mores Cookies from Mostly Homemade Mom
Do you want to participate in future Recipe Round-Up’s & join in on the fun??
email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.
