There's something about chocolate, graham crackers and marshmallows that gets me every time. I have never done a s'mores inspired dessert before though, now I can cross it off my baking bucket list!
I'm thrilled to be working with Campfire® Marshmallows and showing you how to make these wonderful Chocolate Pumpkin S'mores Cupcakes! I love how versatile their marshmallows are and the different varieties they have (fruit flavored, yes please and minis to giant roasters!).
You can barely taste the pumpkin in these cupcakes, the chocolate overwhelms it…but the pumpkin makes these cupcakes super moist!
First start out by crushing graham crackers. These cupcakes have a little graham cracker crust on the bottom!
Mix in melted butter and sugar. I often have to use my hands in this step to get them fully incorporated.
Add two teaspoons graham cracker mixture to the bottom of each cupcake liner.
Flatten out with the bottom of a spoon and bake for about 5 minutes.
Put together the cake batter.
Blend together the canned pumpkin, eggs, vanilla extract, water and vegetable oil.
Then, add the devil's food cake mix and chocolate pudding packet and beat together with an electric mixer.
Scoop out 3 Tablespoons of batter using a cookie scoop and pour into the cupcake liners.
All done and ready for the oven!
After they come out of the oven, allow them to cool on a baking rack.
I broiled the marshmallows in the oven and used a torch on some of them. They turned out better from the oven but they are messier to deal with. Toasted marshmallows for the win!
These cupcakes are amazing, I know you'll love them and they are great for a Fall dessert for your holiday party or even great year-round!
Yield: 18-20 cupcakes
Notes: If you're not going to decorate the cupcakes the same day you make them, be sure to store them in an airtight container overnight.
from The Little Kitchen
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Disclosure: This post is sponsored by Campfire® Marshmallows, all opinions are my own and I only work with brands that I love. There's an affiliate link in this post.