Go Back
A cross-section of a pumpkin s'mores cupcake
Print Recipe
5 from 3 votes

Pumpkin S'mores Cupcakes

Pumpkin S'mores Cupcakes stuffed with gooey ganache and torched meringue topping.
Prep Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: autumn, fall, halloween, holidays, pumpkin, pumpkin cake, pumpkin cupcakes, smores, thanksgiving

Ingredients

Pumpkin 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

Chocolate Ganache

  • 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

Instructions

Chocolate Ganache

  • 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.

Pumpkin Cupcakes

  • 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.

Assembly

  • 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.

Notes

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.