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No-Bake S'mores Cups

Treat your guests with these delicious mini cakes that are made with Golden Grahams® and Cocoa Puffs® cereals – a refrigerated dessert for all chocolate lovers.

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  • prep time 25 min
  • total time 3 hr 25 min
  • ingredients 9
  • servings 30
 

Ingredients

Cake

3/4
cup dark chocolate chips
1/3
cup whipping cream
1
tablespoon butter
3/4
cup miniature marshmallows
3/4
cup Golden Grahams® cereal
1/2
cup Cocoa Puffs® cereal

Frosting

2/3
cup dark chocolate chips
1/3
cup whipping cream
1
tablespoon butter

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place mini paper baking cup in each of 30 mini muffin cups. Spray paper cups with cooking spray. In medium bowl, place 3/4 cup chocolate chips; set aside.
  • 2 In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add 3/4 cup marshmallows, 3/4 cup Golden Grahams cereal and 1/2 cup Cocoa Puffs cereal; gently fold until all pieces of cereal are coated.
  • 3 Spoon measuring tablespoonful mixture into each muffin cup; gently press into cups.
  • 4 In small bowl, place 2/3 cup chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth.
  • 5 Spoon melted chocolate over each mini cake; smooth top with butter knife or offset metal spatula. Refrigerate 3 hours or until firm. If desired, decorate each with toasted miniature marshmallows and crushed Golden Grahams cereal.
  • 1 Place mini paper baking cup in each of 30 mini muffin cups. Spray paper cups with cooking spray. In medium bowl, place 3/4 cup chocolate chips; set aside.
  • 2 In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add 3/4 cup marshmallows, 3/4 cup Golden Grahams cereal and 1/2 cup Cocoa Puffs cereal; gently fold until all pieces of cereal are coated.
  • 3 Spoon measuring tablespoonful mixture into each muffin cup; gently press into cups.
  • 4 In small bowl, place 2/3 cup chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth.
  • 5 Spoon melted chocolate over each mini cake; smooth top with butter knife or offset metal spatula. Refrigerate 3 hours or until firm. If desired, decorate each with toasted miniature marshmallows and crushed Golden Grahams cereal.

Nutritional information

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