Pete is begging me all the time to make him dessert. He’ll take anything… cakes, cupcakes, pudding… anything. So I am constantly on Pinterest looking for new and creative recipes. I came across this recipe for s’more cups and just had to give them a try. They turned out amazing and Pete has finally left me alone, that is until they are gone.
Frosty S’more Cups
Adapted from Easy Baked
- 18 graham cracker squares (9 sheets or about 1 1/2 cups)
- 1/3 c. Kelapo coconut oil
- 1/2 c. mini semi-sweet chocolate chips
- 1/4 c. whipping cream
- 2 c. mini marshmallows
- 1 1/2 c. cold milk
- 1 box (4 servings, 3.9 oz)instant chocolate pudding
- 1 (8 oz) container of Cool Whip (thawed in fridge)
- 1/4 c. mini chocolate chips (as topping)
- Crush graham crackers into fine crumbs.
- Melt coconut oil and add to graham crackers, mixing until well combined to make crust.
- Prepare pan by placing cupcake liners into a muffin tin.
- Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later. (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
- Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
- Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
- Divide Marshmallows among cups.
- Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
- Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
- Use a knife to smooth the tops level with the top of the pan.
- Freeze for at least a couple of hours.
- Allow the pan to warm just a bit before popping each dessert cup out.
- For topping, I just piped a little bit of the left over Cool Whip on each dessert. Then I sprinkled the remaining crust and mini chocolate chips on top.
- Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.
Enjoy! These would be a perfect Fourth of July dessert!