S'mores Pumpkin Cupcakes

Name: S'mores Pumpkin Cupcakes
Prep time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 3 c. graham cracker crumbs (about 20 full graham cracker sheets), plus more for garnish; 12 tbsp. butter, melted; 2 tbsp. sugar; pinch of kosher salt; 1 box vanilla cake mix, plus ingredients called for on box; 1 15-oz. can pumpkin purée; 1 11-oz. bag chocolate chips; 3/4 c. heavy cream; 12 marshmallows

By Lindsay FunstonPublished: Sep 14, 2016

Lindsay Hunt

Yields:

Prep Time:

15 mins

Total Time:

45 mins

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A summer staple and a fall favorite join forces.

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Ingredients

3 cups graham cracker crumbs (about 20 full graham cracker sheets), plus more for garnish
12 Tbsp. butter, melted
2 Tbsp. sugar
pinch of kosher salt
1 box vanilla cake mix, plus ingredients called for on box
1 15-oz. can pumpkin purée
1 11-oz. bag chocolate chips
3/4 cup heavy cream
12 marshmallows

Directions

1. Step 1Preheat oven to 350º and line a 12-cup muffin tin with cupcake liners.
2. Step 2Meanwhile, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
3. Step 3In a large mixing bowl, combine the vanilla cake mix with canned pumpkin. Top graham cracker crusts with batter.
4. Step 4Bake until a toothpick inserted into cupcakes comes out clean, 22 minutes.
5. Step 5Let cool slightly while you make ganache: Add chocolate chips to a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour over chocolate chips and let stand 2 minutes, then whisk until smooth.
6. Step 6Top each cupcake with a spoonful of ganache, letting some drip down the sides, then add a marshmallow and return to oven. Bake until marshmallow is golden, about 5 minutes more.
7. Step 7 Garnish with graham cracker crumbs.