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Get ready to indulge in the flavors of fall with these delectable Pumpkin S'mores Cupcakes! Each bite is a harmonious blend of autumn's warmth and the timeless delight of s'mores from around the campfire. You'll capture the essence of fall with every scrumptious bite. Are you ready to fall in love with the irresistible fusion of pumpkin and s'mores?
Pumpkin S'mores Cupcakes Tips
- Only use pumpkin puree for this recipe, NOT pumpkin pie filling
- I used pre-made marshmallow cream/fluff - you could also melt marshmallows instead.
- I highly recommend using piping bags to decorate, you can find them at most grocery stores (Wal-Mart), hobby stores (Michaels) or online.
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- ¾ cup pumpkin puree
- ⅓ cup milk
For the frosting:
- 1 (7 oz) container marshmallow cream/fluff
- 1 cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- 4 cups powdered sugar
- ½ cup mini marshmallows
- 10 oz snack size Hershey’s chocolates
- ½ cup crushed graham cracker crumbs
Directions
- Preheat the oven to 350 degrees and prep a cupcake pan with liners. Set aside.
- In the bowl of a stand mixer, whisk together the flour, sugars, cinnamon, nutmeg, cloves, baking powder and soda, and salt.
- Add in the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly - stopping the mixer, scraping the side and mix again.
- Divide the batter amongst the cupcake liners, filling each cavity about ⅔ full.
- Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before decorating.
- To make the frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar. Mix on low speed for about a minute and then bump up the speed to medium for another minute.
- Add in the remaining powdered sugar and 2 tablespoons worth of the milk. Mix on low for a minute and then on medium for an additional 2 minutes. The frosting should be light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Using a small ice cream scoop or a rounded teaspoon, scoop out the center of each cupcake - save the pieces to be used again.
- Transfer the marshmallow cream to a piping bag. Pipe a dollop of marshmallow cream into the cavity and replace the scooped out cupcake piece.
- Pipe a large mound of frosting on each cupcake.
- Melt five of the chocolate bars in a microwave safe bowl. Transfer the melted chocolate to a piping bag and cut a small hole in the end of the bag. Drizzle the melted chocolate over the frosting.
- Insert a half piece of chocolate bar into the frosting and then gently press in a couple mini marshmallows. Sprinkle with graham cracker crumbs.
Ingredients
Method
- Preheat the oven to 350 degrees and prep a cupcake pan with liners. Set aside.
- In the bowl of a stand mixer, whisk together the flour, sugars, cinnamon, nutmeg, cloves, baking powder and soda, and salt.
- Add in the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly - stopping the mixer, scraping the side and mix again.
- Divide the batter amongst the cupcake liners, filling each cavity about ⅔ full.
- Bake in the preheated oven for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before decorating.
- To make the frosting - in the bowl of a stand mixer, combine the softened butter, salt, vanilla and about half of the powdered sugar. Mix on low speed for about a minute and then bump up the speed to medium for another minute.
- Add in the remaining powdered sugar and 2 tablespoons worth of the milk. Mix on low for a minute and then on medium for an additional 2 minutes. The frosting should be light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Using a small ice cream scoop or a rounded teaspoon, scoop out the center of each cupcake - save the pieces to be used again.
- Transfer the marshmallow cream to a piping bag. Pipe a dollop of marshmallow cream into the cavity and replace the scooped out cupcake piece.
- Pipe a large mound of frosting on each cupcake.
- Melt five of the chocolate bars in a microwave safe bowl. Transfer the melted chocolate to a piping bag and cut a small hole in the end of the bag. Drizzle the melted chocolate over the frosting.
- Insert a half piece of chocolate bar into the frosting and then gently press in a couple mini marshmallows. Sprinkle with graham cracker crumbs.
HAPPY HALLOWEEN!!!
Welcome to 2023’s #HalloweenTreatsWeek event!
If you're new here, Welcome! If you're a returning haunt, welcome back!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You'll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make Sure to check out all of the fun Halloween recipes that we're sharing this week!
Today's Halloween Offerings:
- Jack Skellington Hot Chocolate Bombs from Big Bear's Wife
- Spider Web Brownies from Semi Homemade Recipes
- Butterbeer Mousse from The Spiffy Cookie
- Halloween Witch Hats from Our Good Life
- Chocolate Bat Cereal Treats from Sweet ReciPEAs
- Pumpkin S'mores Cupcakes from It’s Shanaka
- Oreo Mummy Bark from An Affair from the Heart
- Fruity Halloween Rice Cereal Treats from Palatable Pastime
- Pumpkin Snickerdoodle Cookies from Best Cookie Recipes
- Frostbite Fingers (Chocolate Tamales) from A Kitchen Hoor's Adventures
- Cinnamon & Sugar Crescent Roll Witch Hats from Savory Moments
- Spooky Red Cider Sangria from The Redhead Baker
- Mini Candy Corn Cheesecakes from Best Dessert Recipes
- Ghost Brownies from Savory Experiments
- Witches Brew from Jen Around the World
- Severed Hand Pies from Hezzi-D's Recipe Box
- Kiss From A Vampire Cookies from Jolene's Recipe Journal
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