{all images by jessica burke}

i have always been more of a salt/savory person than sweets, but s’mores cupcakes are one of my dessert weaknesses. i have been wanting to try the whole “cooking in jars” thing for a while now, so decided to see if i could cook s’mores in a mason jar for a portable and pretty treat. wouldn’t these be a fun alternative to a s’mores bar for your wedding? you could make them all beforehand (please enlist help of bridesmaids and don’t take this on the day before your wedding!) and leave them as lovely little favors. here’s how you can make them yourself :)

note – the marshmallow frosting recipe and directions are derived from annie’s eats

  • chocolate cake mix {or follow your favorite chocolate cake recipe}
  • 1½ cups graham cracker crumbs {about 1 box graham crackers}
  • ¼ cup sugar
  • 5 1/3 tbsp. unsalted butter, melted
  • candy thermometer
  • 8 large egg whites, at room temperature
  • 2 cups sugar
  • ½ tsp. cream of tartar
  • 2 tsp. vanilla extract
  • 2-3 bittersweet chocolate candy bars
  • 24 4-oz (mini) mason jars
  • cookie pan or deep cooking pan lined with water
  • kitchen torch

1. preheat oven to 350

2. prep your mason jars by cleaning and drying before use and line on your cookie sheet or cooking pan with about 1/2″ of water (enough to cover at least 1/2″ of the mason jar bottoms)

3. using a food processor (or a baggie and meat tenderizer/rolling pin) crush the graham crackers in to consistent crumbs

4. combine graham cracker crumbs, sugar and butter in a small bowl and place ~1 tablespoon of graham cracker mixture in to the bottom of each prepped mason jar.

5. using a spoon {or whatever you have handy}, flatten the graham cracker crumbs to the bottom of the jar so they’re nice and compact, making your “base” for the cupcakes.

6. bake the graham cracker mixture in masons for 5 minutes. remove from oven (duh).

7. break your chocolate candy bar in to bits and put a little piece in each jar on the top of the graham cracker mix before adding the chocolate cake.

8. mix and prep your chocolate cake mixture as the box directs (or your favorite chocolate cake mix).

9. pour chocolate cake mix in to jars, filling about 2/3 full. bake about 18-20 minutes and use a toothpick to check if they’re ready, then remove from oven.

10. marshmallow recipe from annie’s eats – i had never made my own marshmallow before, so i found this to be the most user-friendly, though i’ll admit i used a lot more cream of tartar to make it “set”. To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. or hey – don’t want to make your own marshmallow frosting? i won’t judge you if you just use a jar of marshmallow fluff :)

11. spoon frosting on to top of mason jar cupcakes – you can swirl it around a bit to make it look pretty – then using your kitchen torch, lightly “toast” the marshmallow frosting to give it a slightly browned look.

note – if using as wedding favors, apply the lids to your mason jars so guests can easily transport them home, or have them readily available near the jars so guests can add them if they don’t eat right away.


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