Dessertscakemehometonight
Pumpkin S'mores Cupcakes
These pumpkin s’mores cupcakes are a mashup of two fall favorites—pumpkin spice and classic s’mores. Made with moist pumpkin spice cupcakes topped with graham cracker crunch, rich chocolate ganache, and toasted marshmallow meringue frosting, these cupcakes are the ultimate cozy fall dessert recipe.
👥 14 Servings⏱️ Prep & Cook: 1h 2m⏳ Prep: 40 min🔥 Cook: 22 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
- saucepan
- spatula
📝 Preparation Steps
1
Graham Cracker Crunch
2
First, make the graham cracker crunch. Stir together the graham cracker crumbs, melted unsalted butter, and granulated sugar until it resembles wet sand. Set aside.
unsalted butter (melted)2 tbspgranulated sugar1 cup¾ cup granulated sugar
3
Pumpkin Spice Cupcakes
4
Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
5
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract and whisk until the cupcake batter is well combined and smooth.
granulated sugar1 cup¾ cup granulated sugarlarge egg (room temperature)1large egg whites4vanilla extract2 tsp
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Sprinkle the graham cracker crunch evenly over the tops of the cupcakes. Bake the cupcakes for about ⏱️ 22 minutes and then transfer to a wire rack to cool completely.
7
Chocolate Ganache
8
Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in the microwave for ⏱️ 1 minute. (Keep your eyes on the mixture so it doesn't bubble over). Let the chocolate/cream mixture sit for ⏱️ 2 minutes and then stir until the chocolate is melted and the ganache is smooth. Set aside to cool while preparing the marshmallow meringue frosting.
9
Marshmallow Meringue Frosting
10
Whisk together the egg whites, granulated sugar, and cream of tartar in a heat-safe bowl, double-boiler, or the metal bowl of a stand mixer. Place the bowl over a saucepan of simmering water on the stovetop. Continue to whisk, gently heating the egg white mixture, for about 5 to ⏱️ 10 minutes until the sugar is dissolved. (Test this out by rubbing a small amount of the egg white mixture between two fingers. If it is smooth and not grainy, it is ready).
large egg (room temperature)1large egg whites4granulated sugar1 cup¾ cup granulated sugar
11
Transfer the bowl or mixture to a stand mixer fitted with a whisk attachment. You can also use an electric hand mixer. Whip the egg whites on low speed for ⏱️ 2 minutes until frothy. Increase the speed to medium and whip until the meringue thickens.
large egg (room temperature)1large egg whites4
12
Add the vanilla extract. Continue to whip until the meringue forms medium/stiff peaks. The meringue will appear glossy, maintain shape, and the peaks will fold over slightly. Be careful not to over whip the meringue or it will break.
vanilla extract2 tsp
13
Assembling the Cupcakes
14
Spoon or pipe the chocolate ganache over the cooled cupcakes. Use an offset spatula to spread the chocolate ganache over the top of the cupcakes.
15
Fill a piping bag fitted with a Wilton 1M piping tip with the marshmallow meringue frosting. Pipe a generous swirl of the meringue onto the cupcakes. Use a kitchen torch to carefully toast the meringue frosting.
Nutrition Facts
calories
294 kcal
fat Content
12 g
serving Size
1 cupcake
fiber Content
2 g
sugar Content
31 g
sodium Content
174 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
24 mg
carbohydrate Content
43 g
saturated Fat Content
5 g
unsaturated Fat Content
6 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...