Description
Delight in these Pumpkin S’mores Cupcakes, featuring moist pumpkin-spiced cake stuffed with rich dark chocolate ganache and topped with a torch-melted meringue, delivering a perfect blend of autumn flavors and classic campfire treats in cupcake form.
Ingredients
Scale
Cupcake 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, combine melted unsalted butter, pumpkin puree, dark brown sugar, granulated sugar, milk, eggs, and vanilla extract. In a separate bowl, whisk together all-purpose flour, cinnamon, baking powder, baking soda, salt, cardamom, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners and fill each about two-thirds full with the batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Make the Ganache Filling: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in the unsalted butter and a pinch of salt until fully incorporated. Allow to cool slightly until thickened but still pourable.
- Fill the Cupcakes: Once cupcakes are cooled, use a small knife or a cupcake corer to remove the center of each cupcake. Spoon or pipe the chocolate ganache into the hollow center, then replace the top piece of cake or leave open for the meringue topping.
- Prepare the Meringue Topping: Using a clean bowl and electric mixer, beat the egg whites on medium speed until foamy. Gradually add granulated sugar while continuing to beat on high speed until stiff, glossy peaks form. Add vanilla extract and beat just to combine.
- Top and Torch the Cupcakes: Spoon or pipe the meringue over the filled cupcakes. Using a kitchen torch, gently brown the meringue until golden and lightly toasted for that classic s’mores appearance. If a kitchen torch is unavailable, place under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Serve: Allow the cupcakes to set for a few minutes after torching, then serve and enjoy this gooey, festive treat.
Notes
- Pumpkin S’mores Cupcakes are stuffed with gooey ganache and topped with torched meringue for a decadent dessert.
- Use a kitchen torch for best results with the meringue topping for a perfect toasted effect.
- Ensure cupcakes are completely cool before filling to prevent melting the ganache prematurely.
- These cupcakes make a great fall dessert or festive treat for gatherings.
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
