Description
These Pumpkin S’mores Cupcakes combine the warm, spicy flavors of pumpkin spice with a rich, gooey dark chocolate ganache center and a light, torched meringue topping. Perfect for fall celebrations, these cupcakes bring together the classic campfire s’mores experience with a festive autumn twist.
Ingredients
Scale
Cake Batter
- 3/4 cup unsalted butter (melted)
- 1 cup pumpkin puree
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1/2 cup milk
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 3/4 cup + 2 tbsp all-purpose flour
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cardamom
- 1/2 tsp fresh nutmeg
- 1 pinch cloves
Ganache Filling
- 5 oz dark chocolate (chopped)
- 4 oz heavy cream
- 1 tbsp unsalted butter
- 1 pinch salt
Meringue Topping
- 4 large egg whites
- 1 1/3 cup granulated sugar
- 1 1/2 tsp pure vanilla extract
Instructions
- Prepare the Cupcake Batter: In a large mixing bowl, whisk together melted butter, pumpkin puree, dark brown sugar, granulated sugar, and milk until well combined. Add in the eggs one at a time, beating well after each addition, then stir in vanilla extract. In a separate bowl, sift together the all-purpose flour, cinnamon, baking powder, baking soda, salt, cardamom, nutmeg, and cloves. Gradually fold the dry ingredients into the wet mixture until just combined, ensuring not to overmix.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a cupcake tin with liners and fill each about 2/3 full with the batter. Bake for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make the Ganache Filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Add the tablespoon of butter and a pinch of salt; stir until the butter melts and the mixture is glossy. Allow the ganache to cool to room temperature so it thickens but remains pourable.
- Fill the Cupcakes: Once cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill each cavity with a spoonful of the dark chocolate ganache. Replace the tops of the removed cake or leave open for the meringue topping.
- Prepare the Meringue Topping: In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar, continuing to beat on high speed until stiff, glossy peaks form. Beat in vanilla extract at the end.
- Top and Torch the Meringue: Pipe or spoon the meringue onto the filled cupcakes generously. Using a kitchen torch, carefully toast the meringue until golden brown and slightly caramelized. If a torch is not available, briefly place the cupcakes under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Serve: Allow the meringue to set for a few minutes before serving. Enjoy the warm spices combined with the gooey chocolate and toasted meringue for a perfect fall treat.
Notes
- Pumpkin S’mores Cupcakes are stuffed with gooey ganache and topped with torched, fluffy meringue to replicate the classic campfire s’mores experience with a fall twist.
- Ensure the cupcakes are completely cool before filling with ganache to prevent melting and sogginess.
- Using a kitchen torch will give the best results for toasting meringue; alternatively, use a broiler cautiously.
- The spices can be adjusted to suit your taste preference or omitted for a milder pumpkin flavor.
- These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Bring to room temperature before serving for best flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
