Pumpkin S'mores Cupcakes

​All I can say before this blog post is --- brace yourself!

Pumpkin S'mores Cupcakes

​That's right --- I went there.  Moist, pumpkin cupcakes filled with creamy, rich, milk chocolate filling on top of a crunchy graham cracker crust topped with a swirl of gently toasted, whipped, sweet meringue frosting and a Hershey's candy. 

Seriously, this is Halloween all wrapped up in a cupcake.   Want to see what the inside looks like?

Pumpkin S'mores Cupcakes
graham cracker crust
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs

cupcakes
1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
3/4 cup pumpkin puree
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup milk

fudge ganache filling
4 ounces chopped milk chocolate
2 tablespoons heavy cream

​marshmallow frosting
6 large egg whites
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

​Combine the melted butter and graham crumbs together, mixing well until combined.

​Spoon about 1/2 tablespoon into each cupcake liner, pressing with the back of a spoon to form a crust.

To make the cupcakes, whisk egg and sugar together in a large bowl until combined and no lumps remain.

​Add in vanilla extract and butter.

​Whisk in pumpkin puree.

​Add in flour, baking soda, powder, salt and pumpkin spice.

​Add in milk and stir until combined and smooth.

​Drop about 1/4 cup of batter on top of each graham cracker crust, filling the liners 3/4 of the way full.

​Bake for 16-18 minutes, or until cupcakes are set and spring back at the touch. Let cool completely.

​While cupcakes are baking, heat the heavy cream until warm. Pour over the chopped milk chocolate in a large bowl, then use a spoon or whisk to stir until melted and combined.

​When cupcakes are cool, use a corer or a small paring knife to gently take the center out of each cupcake. 

​Spoon the chocolate ganache straight down into the cupcake center. 

Combine the egg whites, sugar and cream of tartar in a heat-proof bowl. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

​Frost cupcakes!

​Toast meringue gently and add a piece of chocolate to the top.

I didn't eat ALL of the cupcakes by myself.  I shared them with some neighbors and a few of the kids teachers.

These cupcakes might just be the best Halloween treat ever.

I have a few of these tucked away in my frig. to pass out to some of the parents of the trick or treaters who show up at my door tomorrow night.  After all, the parents deserve a treat now and then too.  

Ciao!

Click here for a printable version of this recipe