Pumpkin Smore 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?
This recipe is compliments of howsweeteats.com. If I could, I would give her a big hug for this most excellent recipe. I think a new Halloween tradition was just created at the Davis house.
Pumpkin S'mores Cupcakes
Yield: makes 12 cupcakes
Prep Time: 30 minutes
Cook Time: 16-18 minutes
Total Time: 1.5 hours
Prep Time: 30 minutes
Cook Time: 16-18 minutes
Total Time: 1.5 hours
Ingredients:
graham 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
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
Directions:
Preheat oven to 350 degrees F. Line a muffin tin with lines.
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.
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. 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!
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.
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. 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.
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!
Pumpkin S'mores Cupcakes
Yield: makes 12 cupcakes
Prep Time: 30 minutes
Cook Time: 16-18 minutes
Total Time: 1.5 hours
Prep Time: 30 minutes
Cook Time: 16-18 minutes
Total Time: 1.5 hours
Ingredients:
graham 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
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
Directions:
Preheat oven to 350 degrees F. Line a muffin tin with lines.
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, then whisk in pumpkin puree. Add in flour, baking soda, powder, salt and pumpkin spice, then 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. Let sit until cupcakes are cool, then fill a pastry bag with the chocolate and insert the top straight down into the cupcake, squeezing the ganache inside. You can also use a ziplock bag as your pastry bag or a small spoon - cutting off a small hole in the top of the cupcake and spoon the mixture down in.
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. 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! You can torch the frosting if you'd like, as well as cover the top in additional graham crumbs. I stored these at room temp in a large tupperware container with the layer of plastic wrap over top.
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, then whisk in pumpkin puree. Add in flour, baking soda, powder, salt and pumpkin spice, then 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. Let sit until cupcakes are cool, then fill a pastry bag with the chocolate and insert the top straight down into the cupcake, squeezing the ganache inside. You can also use a ziplock bag as your pastry bag or a small spoon - cutting off a small hole in the top of the cupcake and spoon the mixture down in.
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. 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! You can torch the frosting if you'd like, as well as cover the top in additional graham crumbs. I stored these at room temp in a large tupperware container with the layer of plastic wrap over top.
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