Smores In Mini Muffin Cups Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

Steps:

• Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
• Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
• Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
• Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
• Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
• Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

Steps:

• Directions makes 12 mini cups Preheat oven to 350 degrees. Grind graham crackers in a mini-food processor until a fine powder forms. Add in powdered sugar and melted butter until mixture turns into a crust (it shouldn't be greasy, if it's too greasy, add some powdered sugar to the mixture. But not too much.) Spray mini-muffin tin with cooking spray. Press about 1 tablespoon of the graham cracker crust into each mini-cup with the back side of the melon-baller (it helps form the cup shape. you can use your hands if you want - either way works). Bake 4 minutes, remove pan. Add about 3 dark chocolate chips to each cup, put back into oven for about a minute. Cut marshmallows in half crosswise and place one marshmallow (cut side down) into each cup, covering up the dark chocolate. Put back in the oven for 1-2 minutes, or until marshmallows begin to grow in size. Remove from oven, and cool on rack for about 15 minutes. Carefully remove cups from the pan, and continue to cool on rack. Break candy bars in a small, microwavable bowl, and melt (slowly, nuking for only about 10 seconds at a time, and stirring often). Dip each s'mores cup in the chocolate, or drizzle chocolate over s'mores cup with a spoon. Leave alone to set (in fridge is best - NOT in the freezer). Recipe adapted from: The Pampered Chef makes 12 mini cups Preheat oven to 350 degrees. Grind graham crackers in a mini-food processor until a fine powder forms. Add in powdered sugar and melted butter until mixture turns into a crust (it shouldn't be greasy, if it's too greasy, add some powdered sugar to the mixture. But not too much.) Spray mini-muffin tin with cooking spray. Press about 1 tablespoon of the graham cracker crust into each mini-cup with the back side of the melon-baller (it helps form the cup shape. you can use your hands if you want - either way works). Bake 4 minutes, remove pan. Add about 3 dark chocolate chips to each cup, put back into oven for about a minute. Cut marshmallows in half crosswise and place one marshmallow (cut side down) into each cup, covering up the dark chocolate. Put back in the oven for 1-2 minutes, or until marshmallows begin to grow in size. Remove from oven, and cool on rack for about 15 minutes. Carefully remove cups from the pan, and continue to cool on rack. Break candy bars in a small, microwavable bowl, and melt (slowly, nuking for only about 10 seconds at a time, and stirring often). Dip each s'mores cup in the chocolate, or drizzle chocolate over s'mores cup with a spoon. Leave alone to set (in fridge is best - NOT in the freezer). Recipe adapted from: The Pampered Chef

Steps:

• Heat butter and honey in a small saucepan over medium or in a microwave-safe bowl, stirring occasionally, until butter is melted. Pulse graham crackers in a food processor until fine crumbs form. With the motor running, drizzle in butter-honey mixture and process until well combined. Transfer mixture to a medium bowl.
• Using an electric mixer on high speed, beat cream cheese in a large bowl until creamy, about 3 minutes. Add condensed milk and cocoa powder and beat until smooth.
• Using a whisk or electric mixer on medium-high speed, whip cream in another medium bowl to stiff peaks. Gently fold into cocoa powder mixture.
• Line muffin pan with paper liners. Pour cocoa powder mixture into a pastry bag or plastic bag with the corner snipped off and pipe evenly into muffin cups. Top each with 1 1/2 Tbsp. cracker crumb mixture, breaking up crumbs to completely cover, then press down gently to adhere. Freeze until set, at least 3 hours.
• Heat corn syrup, sugar, and 1/4 cup water in a small saucepan over low until sugar is melted. Increase heat to medium and cook until an instant-read thermometer registers 240˚F, about 5 minutes.
• Meanwhile, using electric mixer on medium-high speed (or a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar in a large bowl until soft peaks form. Reduce mixer speed to low and carefully add sugar syrup to egg whites in a slow and steady stream. Increase speed to high and beat until mixture is light, glossy, and fluffy, 6-8 minutes.
• Remove pies from molds, turn upside down, and remove paper liners. Dollop each pie with meringue. Using kitchen torch, carefully torch fluff. Serve immediately or return to freezer until ready to serve.
• Do Ahead
• Pies (without topping) can be made 2 weeks ahead; cover and freeze. Pies (with topping) can be made 5 days ahead; keep frozen.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
• Use a mini muffin pan and place a small scoop of crumb mixture into each cup.
• Press the mixture to form a cup.
• Bake 4 to 5 minutes or until edges bubble and remove from oven.
• Break candy bar into rectangles and cut marshmallows in half.
• Place one piece of chocolate into each cup and top with a marshmallow.
• Bake for another minute or two or until the marshmallow is soft.
• Remove and cool.
• Melt the remaining candy bars and dip each s'more into the chocolate mixture.
• Let stand until set and enjoy.

Steps:

• In a bowl, whisk the flour and next 5 ingredients togehter until well blended; set aside.
• In a big bowl, whisk the egg until lightly beaten; then whisk in the yogurt until smooth.
• Whisk in the milk, melted butter, and vanilla.
• Using a wooden spoon, stir in the chocolate chips and marshmallows; then stir in flour mixture until the chips and marshmallows are evenly distributed in the batter (don't over mix).
• Fill muffin cups that have been sprayed with nonstick cooking spray 3/4 full.
• Bake in a 400 degree oven for 15-17 minutes or until muffins have firm, rounded, lightly browned tops; a pick should come out with a few crumbs attached.
• Place pan on a wire rack to cool 10 minutes.
• Turn out muffins; cool on wire rack 5 minutes.
• Cool muffins completely before storing in an air-tight container or freezing them in freezer bags.

Steps:

• Spray a 12-cup muffin tin with nonstick spray.
• In a large pot, melt the butter over medium heat.
• Add the marshmallows, and stir with a silicone spoon until completely melted.
• Add the graham cereal, and stir until evenly coated.
• Decrease the heat to low and leave the pot on the burner to keep the mixture warm.
• Using a 2-ounce ice cream scoop, transfer one scoop of the cereal mixture to a muffin cup. Let stand for 20 seconds to cool enough to handle, then use your fingers to press the ball into the bottom and up the side to mold it to the shape of the cup.
• Repeat with the remaining cereal mixture, working with one scoop at a time, then let all the cereal cups cool to room temperature. You will have about 2 scoops-worth of cereal mixture leftover. Discard or save for another use.
• Divide the marshmallow fluff evenly among 3 small bowls. Stir 1 teaspoon of water into each bowl of fluff. Stir the red food coloring into one bowl, and stir the blue food coloring into a second bowl. The third bowl will be plain white.
• Transfer each bowl of fluff to a small piping bag or plastic zip-top bag.
• Cut the bottoms or corners off each bag and fill 4 cereal cups with each color.
• Place the chocolate chips in a heatproof bowl and microwave until melted. Transfer the melted chocolate to a small piping bag or plastic zip-top bag.
• Cut the bottom or corner off the bag and drizzle the chocolate in a zigzag pattern over the top of each cup.
• Scatter the sprinkles evenly over each cup then refrigerate the cups to set the fluff filling, at least 30 minutes or up to 1 day.
• Stand a sparkler candle in the center of each cup, if you like, and light on fire just before serving.
• Enjoy!

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
• Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
• Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
• Lower oven temperature to 275˚F (140˚C).
• Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
• Add chopped chocolate and stir until all the chocolate is melted.
• Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
• Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
• Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
• Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
• Turn on the broiler to high and top each pie with a marshmallow.
• Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
• Enjoy!