S'mores Pudding Cups - Wyse Guide (2024)

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!

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.

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.

2. 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 hom*ogenous.

3. 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.

4. 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.
5. 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.

6. Prepare the marshmallow whipped cream. In a large bowl, place the heavy whipping cream and the marshmallow creme. Mix until stiff peaks form.

7. 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.

Frequently asked questions about this recipe.

Other summertime dessert recipes to make.

• Peach crumb bars
• Raspberry cheesecake ice cream
• Blueberry pie with streusel topping
• Plum cornmeal cake
• Fresh strawberry pie
• Strawberry shortcake with buttermilk biscuits
• Blueberry lavender ice cream
• Strawberry basil ice cream

Have I convinced you to make this recipe?

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