Laura The Gastronaut > Recipes > Sweets > S'mores Trifle Cups

S'mores Trifle Cups

October 7, 2021 | Jump to Recipe

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Delicious s'mores inside of a cup! There's two layers of graham cracker crust, homemade chocolate custard pudding, and marshmallow fluff. Topped with mini-marshmallows, chocolate chips, and graham cracker crumbs, it's so delicious!

Smores Trifle Recipe

31 DAYS OF HALLOWEEN

These s'mores trifle cups are a part of my 31 Days of Halloween. For each day in October, I come up with a cocktail recipe and snack recipe that perfectly matches a scary movie, Halloween movie, or a fun spooky activity. Check it out for all of your Halloween snack and drinking desires!

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SWEET, CHOCOLATEY, & DELICIOUS

S'mores may not be a fall dessert, but they sure do make me nostalgic for a good ol' cool weather bonfire. These s'mores trifle cups satisfies all of my cravings without the need for a fire. Which is great because it's still get pretty hot here in Texas! Each trifle cup has two layers of graham cracker crust, homemade chocolate custard pudding, and marshmallow crème. They are then topped with mini-marshmallows, chocolate chips, and graham cracker crumbs for the perfect treat!

These s'mores trifle cups were a part of my Halloween celebrations and inspired by Stay Puft Marshmallow Man from Ghostbusters. These would make a good treat for a Ghostbusters movie viewing!


S'MORES TRIFLE CUP INGREDIENTS

Brown Sugar: I used brown sugar to get a little of that molasses flavor to make it taste like fall. You can substitute with white sugar if you need to.

Egg Yolks: Thickens the custard pudding and adds a soft texture and extra richness.

Cornstarch: Cornstarch will help thicken the custard pudding nicely.

Cocoa Powder: For an extra rich and chocolately pudding.

Salt: Enhances flavors and balances out the richness and sweetness of the pudding.

Coffee: Strong coffee will enhance the flavor of the chocolate since they both share the same flavor profile.

Half-and-half: This will be the base of the pudding. I found that heavy cream was too thick and half-and-half gave the best texture.

Semi-sweet Chocolate: For the best chocolate flavor, I had semi-sweet chocolate plus cocoa powder.

Vanilla + Butter: Adds incredible flavor to the pudding.

Graham Cracker Crumbs + Melted Butter + Sugar: These ingredients come together for the graham cracker crust.

Marshmallow Crème: This will be used for our marshmallow layer.

Toppings: mini-marshmallows, chocolate chips, and graham cracker crumbs


HOW TO MAKE S'MORES TRIFLE CUPS

We'll start with making the chocolate custard pudding. First, in a medium bowl, beat the 2 egg yolks with 1/3 cup of packed brown sugar until you have a light brown pale color and the egg yolks form ribbons (when you lift the whisk up and the mixtures falls back into the bowl, it takes a few seconds for it to fall back into itself- see pic). Beat in 2 Tablespoons cornstarch.

Homemade chocolate pudding recipe

In a medium saucepan, whisk together 3 Tablespoons cocoa powder and 1/4 teaspoon Kosher salt. Whisk in 1/4 cup strong coffee and 1 3/4 cups half-and-half. Place over medium-high heat, whisking frequently. Remove from heat just as soon as the mixture comes to a boil.

Chocolate Pudding Recipe

Pour the hot chocolate milk mixture VERY SLOWLY into the egg yolk mixture, whisking constantly. You must add the hot mixture very slowly and whisk the whole time or your egg yolks will scramble. When you add it slowly, you will temper the eggs preventing them from scrambling.

Old-fashioned Chocolate Pudding Recipe

Add the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until the mixture comes to a boil. Lower the heat to medium-low and continue whisking until thickened, about 2-3 minutes. You may see the pudding become lumpy during this process, but keep whisking! It will become smooth again. Be careful the mixture does not scorch in bottom of pan. Remove from heat.

Stir in 3 ounces chopped semisweet chocolate, 2 Tablespoons butter, and 2 teaspoons vanilla.

Chocolate Pudding with Coffee

For the graham cracker mixture, combine 1 cup of graham cracker crumbs (about 8 sheets of graham crackers), 5 Tablespoons of butter, and 2 Tablespoons of sugar. Stir together.

Graham Cracker Crust

For the graham cracker mixture, combine 1 cup of graham cracker crumbs (about 8 sheets of graham crackers), 5 Tablespoons of butter, and 2 Tablespoons of sugar. Stir together.

To prepare the cups, split half of the graham cracker mixture between 8 trifle cups. Next layer with spoonful of chocolate pudding then a layer of marshmallow crème. Repeat with another layer of each. Lastly, top with mini-marshmallows, chocolate chips, and graham cracker crumbs. Keep in fridge for about an hour to set.



WHAT TO EAT WITH S'MORES TRIFLE CUPS

Green Apple Jellow Shots; Okay maybe these two things don't actually pair well with each other, but if you want to keep with the Ghostbusters theme, check out these green apple Jell-O shots inspired by Slimer!

CHOCOLATE PUDDING QUESTIONS

What's the history of chocolate pudding?
The earliest written chocolate pudding reference dates all the way back to 1730. It was 1934 when Jell-O introduced chocolate pudding mix as "Walter Baker's Dessert." It was renamed in 1936 to "Pickle's PUdding." Back then chocolate pudding was viewed as a high-calorie food that was good for those with poor appetities.

What's the history of s'mores?
The first written recipe for the s'more as we know it today was in a 1927 Girl Scout book, "Tramping and Trailing with the Girl Scouts." The recipe was title "Some More." The credit of the s'more goes to Loretta Scott Crew. The Girl Scouts referred to them as "Some Mores" until at least the early 1970s. We aren't sure when we got to lazy to call them Some Mores and started calling them s'mores.

Why is there cornstarch in pudding?
Cornstarch thickens the pudding. Starch is a carbohydrate (a long molecule made up of a bunch of smaller sugar molecules). Within plants, starch is packed inside of granules. When the starch is heated, these granules absorb water and the starch molecules are released. This creates a gel which binds to the other ingredients in the pudding.
Why do you temper the eggs?
Pouring the hot chocolate mixture slowly into the raw egg yolks, sugar, and cornstarch while whisking, tempers the eggs. You are raising the temperature of the eggs graudually, keep them from cooking or scrambling. The eggs act as a thickener and tempering helps prevent lumps.


For this recipe:

Ghostbusters Stay Puft Recipe

S'mores Trifle Cups

Delicious s'mores inside of a cup! There's two layers of graham cracker crust, homemade chocolate pudding, and marshmallow fluff. Topped with mini-marshmallows, chocolate chips, and graham cracker crumbs, it's so delicious!

By Laura Bullock | Laura The Gastronaut

Prep Time: 25 minutes | Cook Time: 5 minutes | Resting Time: 55 minutes | Total Time: 1 hour 25 minutes

Yield: 8 trifle cups

Ingredients

For Chocolate Custard Pudding:

• 2 large egg yolks
• 1/3 cups packed light or dark (67 grams) brown sugar
• 2 Tablespoons cornstarch
• 3 Tablespoons cocoa powder
• 1/4 teaspoon kosher salt
• 1/4 cup strong (59 mL) coffee
• 1 3/4 cups (414 mL) half-and-half
• 2 teaspoons vanilla extract
• 2 Tablespoons butter
• 3 ounces semisweet chocolate, cut into small pieces

For Graham Cracker Crust:

• 1 cup graham cracker crumbs (about 8 full sheets of graham crackers)
• 5 Tablespoons butter, melted
• 2 Tablespoons sugar

For Assembly of Trifle Cups

• 26 ounces marshmallow crème
• For topping: mini-marshmallows, chocolate chips, graham cracker crumbs

Instructions

1. Make Chocolate Custard Pudding: In a medium bowl, beat egg yolks and brown sugar together until pale and forms a ribbon (see picture above). Beat in cornstarch.
2. In a medium saucpan, whisk together cocoa powder and salt. Whisk in coffee and half-and-half until well combined.
3. Place saucepan over medium-high heat, whisking frequently. Heat just until the second the mixture begins to boil. Remove from heat.
4. Pour the hot chocolate/half-and-half mixture VERY SLOWLY in a small stream into the bowl with the egg yolk mixture, whisking constantly to temper the eggs.
5. Pour the mixture back into a clean saucepan, and place on medium-high heat. Whisking constantly, heat mixture until it begins to boil. Lower the heat to medium-low, and continue whisking until thick (about 2-3 minutes). Mixture may become lumpy during this process but just keep whisking. Be careful so mixture does not scorch bottom of pan. Remove from heat. Whisk in vanilla, butter, and semisweet chocolate. Set aside.
6. Make Graham Cracker Crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined.
7. Assemble Trifle Cups: Divide half of the graham cracker crust mixture into 8 trifle cups. Then layer with a spoonful of chocolate pudding and a layer of marshmallow crème. Repeat layers one more time. Top with mini-marshmallows, chocolate chips, and graham cracker crumbs.
8. Let chill in fridge for one hour until set.

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DID YOU MAKE THIS RECIPE?

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Category: Sweets Cuisine: American

Keywords: smores recipe, smores trifle, trifle, ghostbusters recipe

CHECK OUT THESE OTHER HALLOWEEN-MOVIE INSPIRED RECIPES

Bon appétit!

October 7, 2021 by Laura Bullock

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