Pumpkin S'mores Cupcakes

Prep Time:

30m

Bake/Cook Time:

20m

Yield:

1 dozen

This is what happens when you take a s’more and combine it with a pumpkin pie. A moist chocolate cupcake with a hidden pumpkin filling sits on top of a graham cracker base and is topped with marshmallow butter cream frosting, a chocolate drizzle and marshmallows. All the taste and none of the mess!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

1 lb. Confectioners Powdered Sugar Box

Ingredients

Pumpkin Filling

4 ounces cream cheese, softened
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup Dixie Crystals Light Brown Sugar
1/2 can pumpkin
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 tablespoon butter, melted and cooled

Chocolate Pumpkin Cupcakes

1 box chocolate cake mix
3 eggs
1 cup milk
1/2 cup canola oil
3 graham cracker squares

Marshmallow Butter Cream Frosting

1 cup (2 sticks) unsalted butter, room temperature
3 cups sifted Dixie Crystals Confectioners Powdered Sugar
1 teaspoon vanilla
4 tablespoons marshmallow fluff

Decoration

6 large marshmallows or a handful of mini marshmallows
6 ounces white chocolate
6 ounces dark chocolate
Gel orange food color

Directions

Preheat oven to 350°F.
Place cream cheese and sugars in mixing bowl. Mix until well blended and creamy.
Add pumpkin, vanilla and spices and melted butter. Cover and place in refrigerator until ready to use. Allow to come to room temperature so you can spoon it into cupcakes.
Place cake mix, eggs, oil and milk in mixer and mix until well-blended (scrape down sides halfway through mixing).
Cut graham crackers in half so there are 2 pieces and then cut those pieces in half. Place 1/4 of each cracker into cupcake liner. Fill cupcake liners half full with cupcake batter. Drop about 1 tablespoon of pumpkin mixture into batter. Bake for 20 minutes. Remove and let cool.
While cupcakes are baking, make butter cream frosting. Using a mixer – cream butter. Add confectioners sugar 1/4 cup at a time on medium, mixing on high between each addition. Add 1 teaspoon vanilla. Add marshmallow fluff one tablespoon at a time and blend well on medium speed.
Pipe or spread marshmallow buttercream onto each cupcake.
If using large marshmallows, cut in half so you have two flat parts.
Use a kitchen torch to toast the flat part of marshmallows. Place cut side down in butter cream icing. If using mini marshmallows, just scatter on top of butter cream frosting.
Melt chocolate in separate bowls. Tint one half of white chocolate with a little of orange coloring. This is optional. You can just do white and dark chocolate if you want. Spoon chocolates into separate plastic bags. Snip off a small portion of corner of plastic bag and drizzle the chocolate over cupcakes. Enjoy!