Table of Contents
  1. Let's nix the campfire and make s'mores all indoors.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. Other summertime dessert recipes to make.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. S'mores Pudding Cups Recipe

S’mores pudding cups are the perfect treat for any backyard barbecue, cookout, or just for yourself. This decadent dessert combines a layer of graham crackers, homemade pudding, and marshmallow whipped cream. Top the entire thing with a toasted marshmallow and I’ll venture to say you won’t have a better dessert the entire summer!

Let’s nix the campfire and make s’mores all indoors.

Even though homemade pudding is not difficult to make, it’s not something we tend to do very often. Growing up, when there was homemade pudding, we knew it was a special occasion.

So why make homemade pudding at all? Homemade pudding is nothing like those store-bought cups or even the powder in a box. The flavor and texture achieved by a homemade pudding are rich, creamy, and indulgent.

Plus, pudding is easy! Milk, sugar, eggs, cocoa, and flour are cooked together. After cooking, chocolate, vanilla, and butter are stirred in. Chill the mixture and you have the best chocolate pudding.

The idea for these s’mores pudding cups was born out of necessity. How do you get that same campfire treat if you don’t have a live fire? You make the entire thing in a glass using the best flavors of a s’more. I’ll even wager to say these are better than the original as they’re far easy to eat with even better flavor nuances. Be careful, though, because if you make these once, you’ll be making them often!

Glass sitting on white countertop showing the s'mores pudding filling with charred marshmallow on top with works and graphics on image.

Everything you’ll need to make this recipe.

The ingredients for these s’mores pudding cups are what you would expect, and each one was selected for a specific reason. Here are some of the important ingredients you’ll need:

  • Dutch-process cocoa adds a deep, chocolate flavor to the pudding as well as a rich color. 
  • Marshmallows are an iconic part of any s’mores. You can buy jumbo ones from the store or make your own. Make sure to grab my recipe for homemade marshmallows.
  • All-purpose flour will help bind and thicken the mixture. Egg yolks alone would make this a custard but the flour will make it thick like a pudding.
  • Semi-Sweet chocolate chips work with cocoa to add a rich flavor. Choose good quality chocolate that you like to bake with to make sure it has a good flavor.
White countertop filled with all of the ingredients needed for s'mores pudding cups with words and text boxes describing each item.

Here’s how to make this recipe.

  1. Mix together the ingredients for the chocolate pudding. In a saucepan, combine the milk, white sugar, brown sugar, flour, egg yolks, cocoa powder, and salt. Place this over medium heat on the stove and whisk everything together. Continually whisk the mixture for about three to five minutes until the mixture becomes thick and large, rich bubbles form.
  1. Remove from the stove and add in some flavorings. Once the mixture has thickened and large ribbons remain as the chocolate is stirred, remove from the heat. To add some flavor and to cool down the mixture, add some butter. For some additional flavor, also add in chocolate chips and vanilla extract. Mix these three components into the chocolate mixture until homogenous.
  1. Pass the pudding through a strainer into a bowl. Use a whisk to push the pudding mixture through the strainer. This will ensure that any lumps in the flour or the cocoa or bits of any cooked egg are removed. Make sure to scrape off any of the pudding from the bottom of the stainer that does not naturally drop into the bowl below.
  1. Cover the pudding with plastic wrap and place it in the refrigerator to chill. The plastic wrap directly on the surface of the pudding will ensure that skin does not form.
  2. Crush the graham cracker base. Place whole graham cracker sheets in a plastic bag and crush with a rolling pin or another form of pounder. Crush the crackers as fine as desired.
  1. Prepare the marshmallow whipped cream. In a large bowl, place the heavy whipping cream and the marshmallow creme. Mix until stiff peaks form.
  1. Assemble each pudding cup. Place graham cracker crumbs on the bottom of each glass. Top with approximately one-sixth of the chocolate pudding, filling from the middle of the glass and allowing the pudding to naturally flow to the edges of the glass. Add a layer of the marshmallow whipped cream. Optionally, top each glass with some more crushed graham crackers and a browned marshmallow for a pretty presentation. Serve and enjoy!

These pro tips will make this recipe a success.

  • If you want the most flavor out of your chocolate pudding, make sure to use whole-fat milk. The pudding won’t turn out any differently if using lower-fat milk, but fat does carry flavor. Thus, the higher the fat content, like in whole milk, the more flavor the pudding will have.
  • When mixing the chocolate pudding on the stove, do not stop when the mixture first begins to thicken. In order to get that good pudding consistency, you must continue whisking, even though it may get somewhat hard to do so. When the mixture keeps its shape, meaning that trails of the chocolate can be seen when mixing stops, you’re ready to remove it from the heat.
  • When placing the plastic wrap on the pudding surface, make sure the two are in contact. This direct contact will act as a quasi-skin and ensure that a true skin does not form on the surface. While a few people like to eat this skin, many people find it unappetizing. This is very similar to what is done with pastry cream, such as what I do with my Boston cream pie recipe.
  • To put each ingredient of the s’mores cup into a glass, it’s best to place the chocolate pudding and marshmallow whipped cream in a piping bag or zip-top bag. This will prevent smudges from forming on the sides of the glasses and make for the best presentation.
Charred marshmallow on top of whipped cream sitting in glass all on small wood cutting board with chocolate and graham crackers.

Frequently asked questions about this recipe.

Can only white sugar be used instead of the mixture of white and brown sugar?

Yes, all white sugar will work. But the brown sugar has notes of molasses and caramel that will make this pudding even better. I recommend making the pudding once as written before altering the ingredients.

Can milk chocolate chips be used instead of semi-sweet chocolate chips?

Yes, you can easily change the chocolate chips to your liking. Use whatever flavor you prefer.

For the crust, what other cookies can be used instead of graham crackers?

The graham crackers can be substituted for chocolate sandwich cookies or chocolate wafers. The idea with graham crackers is the traditional s’mores flavor.

Do homemade marshmallows have to be used?

No, not at all. You can use jumbo-sized marshmallows purchased from the store. If you want the slightly charred look on your marshmallow, use a small kitchen torch to char them, or place them in a 375°F oven for a short amount of time, allowing them to get browned and puffed.

Can this be made all in one pan instead of individual glasses?

Yes, you can easily layer this in an 8×4 loaf pan. Start with cracker crumbs in the bottom, and top with pudding, whipped cream, and marshmallows.

How long do these pudding cups last in the refrigerator? Can these be assembled in advance?

When assembled, the cracker crumbs will begin to soften within one to two hours. If the pudding is refrigerated separately, it will keep for one week.

Watch how to make this recipe.

More summertime dessert recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Glass filled with chocolate pudding, whipped cream, and a marshmallow on top with more cups in background also filled with pudding.

S’mores Pudding Cups

5 from 1 vote
S’mores pudding cups are the perfect treat for any backyard barbecue, cookout, or just for yourself. This decadent dessert combines a layer of graham crackers, homemade pudding, and marshmallow whipped cream. Top the entire thing with a toasted marshmallow and I’ll venture to say you won’t have a better dessert the entire summer!
Prep Time 15 mins
Cook Time 16 mins
Chill Time 2 hrs
Total Time 2 hrs 31 mins
Servings 6 servings

Ingredients

For the pudding

  • 2 cups whole milk
  • ½ cup white granulated sugar
  • ½ cup brown sugar
  • ½ cup all-purpose flour
  • 2 large egg yolks
  • 2 tbsp Dutch process cocoa
  • ½ tsp salt
  • 2 tbsp butter
  • ½ cup chocolate chips
  • 1 ½ tsp vanilla extract

For the marshmallow whipped cream

  • 1 cup heavy whipping cream
  • ½ cup marshmallow creme

To assemble

  • 8 whole graham cracker sheets
  • 12 jumbo marshmallows

Instructions
 

For the pudding

  • In a 4-quart saucepan, combine the milk, white sugar, brown sugar, flour, egg yolks, cocoa, and salt. Whisk until smooth and set on the stove over medium heat. While the mixture is heating, continue whisking until it starts to thicken, 5-7 minutes. Once the pudding is beginning to thicken, continue to whisk until it is stiff and leaves a trail while whisking, 2-3 minutes. Once thickened, remove from heat.
    2 cups whole milk, ½ cup white granulated sugar, ½ cup brown sugar, ½ cup all-purpose flour, 2 large egg yolks, 2 tbsp Dutch process cocoa, ½ tsp salt
  • Immediately add the butter, vanilla, and chocolate chips. Whisk until melted and smooth.
    2 tbsp butter, 1 ½ tsp vanilla extract, ½ cup chocolate chips
  • Pour the pudding through a strainer or sieve to ensure it is smooth. Place a piece of plastic wrap directly on the pudding and set it in the refrigerator to chill, 2 hours.

For the whipped cream

  • Once the pudding is chilled, make the whipped cream. In a large bowl, combine the cold heavy cream and marshmallow creme. Using a hand mixer or stand mixer, whip until the cream and marshmallow creme are combined and thickened to stiff peaks, 3-5 minutes.
    1 cup heavy whipping cream, ½ cup marshmallow creme

To assemble

  • Place the graham crackers in a zip top bag and use a rolling pin to crush them into crumbs.
    8 whole graham cracker sheets
  • Line the marshmallows on a baking sheet and place in a 375°F oven until they are puffed and browned, 4-6 minutes.
    12 jumbo marshmallows
  • Sprinkle cracker crumbs in each glass. Top with cooled chocolate pudding, whipped cream, and browned marshmallows. Serve immediately.

Notes

  • If you want the most flavor out of your chocolate pudding, make sure to use whole-fat milk. The pudding won’t turn out any differently if using lower-fat milk, but fat does carry flavor. Thus, the higher the fat content, like in whole milk, the more flavor the pudding will have.
  • When mixing the chocolate pudding on the stove, do not stop when the mixture first begins to thicken. In order to get that good pudding consistency, you must continue whisking, even though it may get somewhat hard to do so. When the mixture keeps its shape, meaning that trails of the chocolate can be seen when mixing stops, you’re ready to remove it from the heat.
  • When placing the plastic wrap on the pudding surface, make sure the two are in contact. This direct contact will act as a quasi-skin and ensure that a true skin does not form on the surface. While a few people like to eat this skin, many people find it unappetizing. This is very similar to what is done with pastry cream, such as what I do with my Boston cream pie recipe.
  • To put each ingredient of the s’mores cup into a glass, it’s best to place the chocolate pudding and marshmallow whipped cream in a piping bag or zip-top bag. This will prevent smudges from forming on the sides of the glasses and make for the best presentation.

Nutrition

Serving: 1serving | Calories: 700kcal | Carbohydrates: 104.2g | Protein: 9.1g | Fat: 29.4g | Saturated Fat: 17.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6.6g | Trans Fat: 0.5g | Cholesterol: 124.6mg | Sodium: 421.6mg | Potassium: 274.1mg | Fiber: 3.5g | Sugar: 71.4g | Vitamin A: 254.4IU | Vitamin C: 0.2mg | Calcium: 245.4mg | Iron: 1.9mg
Course Dinner
Cuisine American
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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