Pumpkin S’more Cupcake

Makes 12 cupcakes

Pumpkin S’more Cupcake

When it starts to become fall, I think about these cupcakes and the memories surrounding this special recipe. My family and I take an annual trip during this season to pick apples and pumpkins. We always have to stay somewhere so my husband can build a campfire for roasting marshmallows and just enjoying the outdoors. My kids love s’mores, so I thought it would be fun to create a fall-inspired s’more in a cupcake form. I made these cupcakes last year and the kids were begging for me to make them again. It was fun to be in the kitchen with my boys creating lots of memories and of course, sticking our fingers in the marshmallow frosting just to make sure it tasted okay!

Ingredients for Cupcakes

  • 1 ⅓ cup of all-purpose flour
  • ½ teaspoon of salt (I use Diamond crystal salt)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ⅛ teaspoon of ground cloves
  • ¼ teaspoon of ground ginger
  • 1 cup canned pumpkin puree
  • 1 cup dark brown sugar
  • 2 eggs
  • 1 Tablespoon of vanilla bean paste (or vanilla extract)
  • ⅔ cup of unsalted butter, softened

Ingredients for Marshmallow Frosting

  • 4 large egg whites
  • 1 cup of granulated sugar
  • ¼ teaspoon of cream of tartar
  • 1 Tablespoon of vanilla bean paste

Ingredients for Chocolate Graham Cracker Crust

  • 1 ½ cups of graham crackers crumbs or 11 sheets of cracker turned into crumbs using either a food processor or place crackers in a resealable bag and turn into crumbs using a rolling pin.
  • 2 Tablespoons of granulated sugar
  • 6 Tablespoons of unsalted butter, melted
  • 5 Tablespoons of dutch-process cocoa
  • * If you buy chocolate graham crackers, just leave off the cocoa

Directions for Cupcakes

  • 1. Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners.
  • 2. In a medium bowl, sift together all your dry ingredients and set aside.
  • 3. On medium-high speed, cream butter and sugar in a stand mixer with a paddle attachment until light and fluffy, about 7-10 mins. Make sure to scrape down the bowl occasionally to incorporate the ingredients.
  • 4. Add your pumpkin puree and mix to combine.
  • 5. Reduce the speed to medium and add the eggs one at a time until incorporated. Then, add your vanilla bean paste or extract.
  • 6. Turn the mixer on low speed. Add the flour mixture in batches until just mixed.
  • 7. Pour the batter evenly in the cupcake liners filled with graham cracker crust, filling about ⅔ full.
  • 8. Bake until a toothpick inserted in the center comes out clean, about 20 mins. Let cool in the pan for about 10 mins.

Directions for Marshmallow Frosting

  • 1. Fill a saucepan up with 2 inches of water and bring it a simmer.
  • 2. Add egg whites, sugar, and cream of tartar to a heatproof bowl. Place the bowl over the saucepan, not letting the bowl touch the water.
  • 3. Whisk constantly until the sugar has dissolved about 4 minutes and the temperature of the mixture has reached 160F.
  • 4. Pour the mixture into a stand mixer with whisk attachment. Add vanilla bean paste. Start on low speed and gradually increase to high until stiff, glossy peaks have formed, approximately 5 minutes.
  • 5. Pipe the desired amount of frosting on the cupcakes (my kids prefer lots of frosting!). If you want a toasted marshmallow frosting, use a kitchen torch to get that toasted topping.

Directions for Chocolate Graham Cracker Crust

  • 1. Stir graham cracker crumbs, sugar and cocoa together. Add melted butter and combine ingredients until the crumbs are moist.
  • 2. Fill the lined muffin pan with the crust mixture (about 1 Tablespoon each) and firmly pack the crumbs into the bottom of the pan.
  • 3. Baked at 350 F for 5 minutes. Set aside and allow to cool.

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