Vegan S’mores Cups

Vegan S’mores Cups

Who’s ready for s’more chocolate marshmallow recipes??

These vegan s’mores cups are a guaranteed crowdpleaser and require only 6 ingredients (if you’re using shop-bought marshmallows!) I’ve also added my vegan Swiss meringue recipe to this post for those seasoned bakers who want to elevate these little treats to even loftier heights!!

The word “s’more” is an abbreviation of the words “some more” and that’s exactly what your friends will be asking for when you serve them these! 



If you’re not a fan of s’mores then not to fret – check out my other recipes here

As always, here are my top tips to nailing these fun little s’mores cups. If you’re still not sure what you’re doing – feel free to drop a comment down below or send me a DM on instagram! 


Baking tips:

These cups are very simple but I know I’ve made some silly mistakes on easy recipes before so here are some tips and tricks to make sure yours are picture perfect!

1. Do follow the recipe as described! It’s very tempting to cut corners on recipes (I do it all the time!) but often people make the most mistakes on the easiest recipes!

2. The trick to getting really perfect cups is to use something circular and heatproof to push down on the crusts after they come out of the oven! I used the bottom of a tube of vanilla beans for mine but have a look around your house for anything about 1.5cm wide. 



3. Don’t skip the salt. I know it seems odd adding salt to desserts but when all the elements are sweet, you need a pinch of salt for balance.

4. If you’re not a fan of digestives or graham crackers, you could also use shortcrust pastry here! You can buy pre-made vegan shortcrust pastry at the store or borrow the crust recipe from my lemon meringue pie here!



5. Aquafaba meringue is as effective as egg white meringue but it can be a little tricky to make. If you’re not familiar with aquafaba then read this short post I wrote here about what it is and how to use it.

6. If it wasn’t already obvious from the intro and the recipe, you can use shop-bought vegan marshmallows! Vegan marshmallows swap gelatin for other gelling agents such as agar or carrageenan. They taste the same and toast just as well! See below.



If you’re in the UK, I’ve provided a list below with some of the key ingredients I’ve used…


  • My go-to vegan block butter is the one from Naturli.
  • For the plant cream, I used oatly single cream but you can also use coconut cream or soy cream.
  • Most digestive biscuits are vegan but be sure to check the label. I used these here.
  • I used this brand of vegan marshmallows:

For this recipe you’ll need:

  • 24 case mini-muffin tin
  • handheld blowtorch
  • kitchen scale, piping bag and circular 18mm piping nozzle (if making optional meringue)
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Vegan S'mores Cups

November 14, 2021
: 24
: 30 min
: 8 min
: 2 hr
: Easy

These delicious, vegan s'mores cups can be whipped up in no time and are a guaranteed crowdpleaser! Everyone loves chocolate and toasted marshmallows!


  • Crust:
  • 240g (2 cups) digestive biscuits (or graham crackers), crushed
  • 120g (½ cup) vegan butter, melted
  • 80g (¾ cup) icing sugar
  • pinch of salt
  • Ganache:
  • 150g (1 cup) dark chocolate, chopped
  • 120ml (½ cup) soy/oat cream
  • 100g large vegan marshmallows (or see meringue recipe below)
  • Optional Meringue:
  • 300g (1 ¼ cups) aquafaba (~2 tins of chickpeas)
  • 175g (1 ¾ cups) granulated sugar
  • 100g (1 cup) icing sugar
  • ½ tsp cream of tartar
  • pinch of salt
  • Step 1 Pre-heat the oven to 180C (355F).
  • Step 2 Place the biscuits in a food processor with the icing sugar and pulse until it is very fine. Add the vegan butter and mix a few more times until it resembles wet sand.
  • Step 3 Scoop ½ tbsp size amounts of the crumb into each of the 24 cups in the muffin tray. Press the crust down with the back of a spoon. The shape is not too important here, as we’ll be fixing their shape when they come fresh out of the oven.
  • Step 4 Place the cups into the oven to bake for 7 minutes until they start to turn golden brown.
  • Step 5 Take them out of the oven and use a small bottle lid to push down into the cups to create a well in the centre. Do this for all the cups while they are still hot. Set aside to cool for 30 minutes.
  • Step 6 Once room temperature, put them into the freezer for 30 minutes while we work on the ganache. Freezing the cups will make them much sturdier and easier to pop out of the tray.
  • Step 7 Place the chopped dark chocolate into a heatproof bowl and set aside.
  • Step 8 Pour the vegan cream into a saucepan on the stove and turn on a low-heat. Stir for 5 minutes until the cream is steaming and then pour this cream over the chocolate. Wait 5 minutes and then stir the mixture until it is smooth. If you have any residual chunks, microwave the ganache using 20 second bursts.
  • Step 9 Take the cups out of the freezer and use a toothpick to pop them out of the muffin tray. Pour 1 tbsp amounts of ganache into each of the cups. Set aside to chill.
  • Step 10 Place a large marshmallow onto each of the chocolate cups and use a handheld blowtorch to toast each of the s’mores cups. Serve!
  • Step 11 Optional Meringue: Pour the 300g of aquafaba and 175g granulated sugar (475g total) into a saucepan on low heat. Simmer for 12 minutes until it has reduced to 325g total weight (use a kitchen scale to check). Pour the aquafaba mix into a stand mixer bowl and leave to cool for 1 hour.
  • Step 12 Once cool, start whisking the aquafaba on a medium speed for 15 minutes. It should turn from foamy, to glossy, to a bold white and eventually form firm peaks.
  • Step 13 
Sieve in the 100g of icing sugar and whisk again for another 5 minutes. We are aiming for stiff peaks. If the meringue is thick but drooping, add a pinch more cream of tartar or ½ tsp of lemon juice. The acid should give the meringue more rigidity.
  • Step 14 Scoop the meringue into a piping bag fitted with a large circular nozzle and pipe blobs of meringue onto each of the s’mores cups.
  • Step 15 Torch the meringue and serve!

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