Side Pannel
Pumpkin S'mores Cupcakes.
Pumpkin S'mores Cupcakes.
- Recipe Submitted by Cornbread on 11/22/2014
Category: Holiday, Chocolate, Cakes
Ingredients List
- ===========For the Graham Cracker Crusts==============
- 18 graham cracker sheets
- 1/2 cup butter, softened
- =============For the Cupcake=============
- 1 box yellow cake mix (dry mix, not including the other ingredients)
- 15 ounce can pumpkin puree (NOT pumpkin pie filling)
- ==============For the Filling============
- approximately 3/4 cup marshmallow cream
- =============For the Toppings=================
- 1 cup milk chocolate chips OR chocolate baking melts
- 1.5 ounces of heavy cream OR 1/2 cup Cool Whip
- approximately 15 large marshmallows
- optional: more graham cracker crumbs for topping
Directions
1. Preheat oven to 350ºF. Line a muffin tin with cupcake liners.
For the Crusts:
2. In a food processor, crush the graham crackers. Add the butter and continue to blend until mixed well.
3. Press heaping tablespoons of the graham cracker crust mixture into each of the lined cups of the prepared muffin tin.
For the Cupcakes:
4. In a large mixing bowl, mix together the pumpkin and the cake mix (it may seem too dry at first, but keep mixing and a batter will come together).
5. Scoop 1/4 cup of batter into each cup over the graham cracker crust.
6. Bake for 20-22 minutes, until toothpick inserted comes out clean.
7. Let cool completely before proceeding to remaining steps.
For Topping:
8. Make the ganache: in a medium-sized mixing bowl, heat the whipping cream or Cool Whip by microwaving for 1 minute. Stir the chocolate into the warm liquid; the chocolate should melt a little from contact with the warm bowl and cream. Return to the microwave for 30 seconds. Stir until chocolate is melted and smooth.
9. Let cool until it reaches a nearly spreadable consistency (it won't take long).
10. Meanwhile, scoop out a small hole from the top of the cupcakes.
11. Use a large zip top back to pipe the marshmallow cream into each hole.
12. Spoon and spread the ganache over the tops of the cupcakes, covering the marshmallow cream completely. Optional: sprinkle more graham cracker crumbs over the chocolate ganache.
13. Place 12-15 large marshmallows on a lined and lightly greased baking sheet. Broil the marshmallows until golden brown (this won't take more than a minute, so don't go far!).
14. Immediately place a toasted marshmallow on top of each cupcake.
For the Crusts:
2. In a food processor, crush the graham crackers. Add the butter and continue to blend until mixed well.
3. Press heaping tablespoons of the graham cracker crust mixture into each of the lined cups of the prepared muffin tin.
For the Cupcakes:
4. In a large mixing bowl, mix together the pumpkin and the cake mix (it may seem too dry at first, but keep mixing and a batter will come together).
5. Scoop 1/4 cup of batter into each cup over the graham cracker crust.
6. Bake for 20-22 minutes, until toothpick inserted comes out clean.
7. Let cool completely before proceeding to remaining steps.
For Topping:
8. Make the ganache: in a medium-sized mixing bowl, heat the whipping cream or Cool Whip by microwaving for 1 minute. Stir the chocolate into the warm liquid; the chocolate should melt a little from contact with the warm bowl and cream. Return to the microwave for 30 seconds. Stir until chocolate is melted and smooth.
9. Let cool until it reaches a nearly spreadable consistency (it won't take long).
10. Meanwhile, scoop out a small hole from the top of the cupcakes.
11. Use a large zip top back to pipe the marshmallow cream into each hole.
12. Spoon and spread the ganache over the tops of the cupcakes, covering the marshmallow cream completely. Optional: sprinkle more graham cracker crumbs over the chocolate ganache.
13. Place 12-15 large marshmallows on a lined and lightly greased baking sheet. Broil the marshmallows until golden brown (this won't take more than a minute, so don't go far!).
14. Immediately place a toasted marshmallow on top of each cupcake.
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