Pumpkin S’mores Cupcakes are stuffed with gooey ganache and torched meringue topping. These cupcakes are just as tasty as they are gorgeous -inside and out!
The Best Pumpkin S'mores Cupcakes
When summer is over and we’ve long said ‘Good-bye’ to bonfires and beach days, make these autumn-inspired, indoor pumpkin s’mores cupcakes!
You will love the moist, pumpkin spice cupcakes. Stuffing them with melty chocolate ganache takes them to the next-level.
What is even better is the torched and toasted meringue topping. If you like a little char on your campfire marshmallows, you will love the toasty bits of meringue that encompass the ooey, gooey-ness underneath.
Why We Love This Recipe
Anything "s'mores" easily steals the show. S'mores-ify any dessert, and it will sure to please any crowd. It's the sky-high, billowy meringue that's been torched to perfection that makes me swoon.
The pumpkin puree keeps these cupcakes moist for days.
Feel free to change up the spice blend to best suit your taste buds. You may even use equal parts pumpkin pie spice.
INGREDIENTS IN Pumpkin S'mores Cupcakes
Here is a quick glance at some of the ingredients needed beyond basic pantry staples. Find a complete list with quantities in the full recipe to follow.
- Unsalted butter
- Pumpkin puree
- Ground spices or pumpkin pie spice
- Brown sugar
- Granulated sugar
- Heavy cream
- Dark chocolate (70%)
- Good vanilla extract
TOOLS AND EQUIPMENT NEEDED
These are the primary tools you will need to make these cupcakes.
- Cupcake pan and liners
- Mixing bowls
- Mechanical cookie scoop
- Electric whisk or stand mixer
- Double-boiler and/or saucepan
No. Pumpkin pie filling already has sugar and spices in it.
I do not recommend egg whites from a carton for making meringue. They are typically pasteurized and make for an unstable meringue. I recommend using fresh egg whites.
I recommend dark chocolate that is around 70% cacao. Chopped chocolate from a bar is typically better than chocolate chips for ganache.
Steps for Making Pumpkin S'mores Cupcakes
- Make the ganache: the ganache needs time to cool and firm up slightly while the cupcakes bake.
- Bake the cupcakes
- Start making the meringue: the meringue takes about 15 minutes to make. Start making it after the cupcakes come out of the oven so that they can start cooling down.
- Fill the cupcakes: once the cupcakes have cooled, core and fill them with the ganache
- Frost and torch the meringue
I used extra-large cupcake liners set in a regular cupcake pan. If making standard-sized cupcakes, begin checking for doneness around 20 minutes.
The recipe will make 10 to 12 extra-large cupcakes or 20 to 22 standard cupcakes.
Meringue Decorating Tips
As an alternative to piping on the meringue, try this more organic, ghostly look:
- First, plop a large dollop of meringue on top of the cupcakes then swirl it around with an offset spatula.
- Next, flip the cupcake upside down and dip the top in the bowl of meringue. Give it a little swirl then pull up and away to create the meringue peak on top.
- When dipping, gently “kiss” the top of the cupcake in the meringue. Dipping too aggressively may pull the majority of the meringue back into the bowl.
- Make sure the meringue is whipped to stiff, glossy peaks for the most dramatic effect.
- For these ganache-stuffed cupcakes, do not place the cut cupcake back on top of the filling. Just add the meringue directly on top or else the dipping action will pull the cut cupcake top right off.
Serving and Storage
Cupcakes are best eaten at room temperature the same day as they are prepared. The cupcakes and ganache will stay fresh for a few days.
If making in advanced, save the meringue for just before serving.
Store leftovers in the refrigerator for up to 3 days.
More Pumpkin Recipes to Make
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Pumpkin S'mores Cupcakes
- ¾ cup unsalted butter melted
- 1 cup pumpkin puree
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- ½ cup milk
- 3 large eggs
- 2 teaspoon pure vanilla extract
- 1 ¾ cup + 2 tbsp all-purpose flour
- 2 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cardamom
- ½ teaspoon fresh nutmeg
- 1 pinch cloves
- 5 oz dark chocolate chopped
- 4 oz heavy cream
- 1 tablespoon unsalted butter
- 1 pinch salt
Vanilla Meringue Topping
- 4 large egg whites
- 1 ⅓ cup granulated sugar
- 1 ½ teaspoon pure vanilla extract
- Place the chopped chocolate in a heat-proof bowl and set aside.
- Heat the cream in a saucepan over medium heat until it barely begins to simmer. When hot, remove the cream from the heat and pour over the chocolate. Add the butter and salt. Allow the mixture to sit for 30 to 60 seconds then gently stir until smooth.
- Allow the ganache to cool to room temperature. Alternatively, chill the ganache in the refrigerator, stirring every 5 to 10 minutes (do not allow it to completely harden). It will thicken as it cools.
- Preheat the oven to 375F. Line a cupcake pan with paper liners (see NOTES) and set aside.
- In a large bowl, stir together the butter, pumpkin, brown sugar and granulated sugar. Whisk in the milk, eggs, and vanilla until smooth.
- Sift the remaining dry ingredients into the pumpkin mixture. Stir the batter until combined.
- Spoon the batter into the lined cupcake pan, about ⅔ to ¾ of the way full. Bake in the preheated oven for about 10 minutes.
- After 10 minutes, rotate the cupcake pan(s), turn the oven down to 350F, and continue to bake for 12 to 18 more (about 22 to 28 minutes - depending on the size of the cupcakes). When done, a toothpick inserted into the center of the cupcakes should come out clean. Cool completely on a wire rack before filling or frosting.
Vanilla Meringue Topping
- Place the egg whites and sugar in the bowl of an electric mixer. Whisk (by hand) until combined. Fill a saucepan with a few inches of water and bring to simmer. Place the mixer bowl on top to create a double-boiler (making sure the bottom of the bowl does not touch the water). Stirring intermittently, cook the egg white mixture until it reaches 160F on a candy thermometer.
- Once hot, carefully move the mixer bowl back to the stand. Fitted with the whisk attachment, whisk the egg white mixture on high speed until room temperature and medium-stiff peaks form, about 8 minutes. Stop the mixer and add the vanilla. Mix again on medium-high until incorporated.
- Use (fairly) immediately.
- Using a paring knife or an apple core, cut out the centers of the cooled cupcakes. Place the cooled ganache into a piping bag or squirt bottle and fill the cored cupcakes. Alternatively, spoon the ganache into the cupcakes.
- Dollop the meringue on top of the cupcakes and swirl with an offset spatula as desired. Gently toast the meringue with a culinary torch and serve.