Mini S'mores Cupcakes
These mini s'mores cupcakes are like a bite-sized s'mores treat that you can whip up with just 6 ingredients in only a few minutes. They're the perfect snack for summer cookouts, fall campfires or any occasion!
Ingredients
- 1 1/2 cups graham cracker crumbs, finely crushed about 8 graham crackers
- 6 Tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 1 cup chocolate chips semisweet or milk
- 11/3 cup heavy whipping cream
- 12 large marshmallows cut in half. Or a sprinkling of 3-4 mini marshmallows per mini cupcakes, which would be about 96 total.
Instructions
Make Graham Cracker Crust
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press about 1 tablespoon of the mixture into each mini cupcake liner (use a mini muffin tin for structure).
- Chill in the freezer for 10 minutes while you prepare the filling.
Make the Chocolate Ganache Filling
- Heat the heavy cream in a microwave-safe bowl until hot in 20-30 second increments. Stir well after each round in the microwave.
- Keep doing this until the chocolate forms a smooth ganache (I only had to microwave my chocolate and cream once for 30 seconds, but it depends on your microwave how long it can take)
- Spoon the chocolate mixture over the chilled crusts, filling each liner almost to the top.
- Refrigerate for at least 20 minutes to set.
Add Marshmallows and Toasts
- Cut your large marshmallows in half if you didn't already
- Once the chocolate is firm, place a marshmallow half (or 3-4 mini marshmallows) on top of each cupcake
- Use a kitchen torch to lightly toast the marshmallows until golden brown. (If you don’t have a torch, you can broil on high them for 3-4 minutes in the oven, but keep a close eye on them and check every minute or so!)
- Gently run a butter knife around the edges of your mini cupcakes to remove them from the pan and enjoy.