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Pumpkin S’more Cupcakes

These homemade pumpkin smores cupcakes are the ultimate fall dessert, with spiced pumpkin cake, chocolate ganache, toasted marshmallow frosting, and a buttery graham cracker topping. Perfect for bake sales, fall parties, or cozy weekend baking!
Course Dessert
Prep Time 35 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Total Time 1 hour 15 minutes
Servings 12 cupcakes

Ingredients

Cupcakes

  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup neutral oil (canola, grapeseed, or light olive oil)
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp allspice

Chocolate Ganache

  • 9 oz semisweet or bittersweet chocolate finely chopped
  • ¾ cup heavy cream
  • Pinch of salt

Graham Cracker Topping

  • ½ cup graham cracker crumbs
  • 1 tbsp melted butter
  • pinch of cinnamon optional

Marshmallow Cream Frosting

  • 3 large egg whites
  • ¾ cup granulated sugar
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

Cupcakes

  • Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
  • In a large bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla until smooth.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  • Add dry ingredients to the wet and stir until just combined. Do not overmix.
  • Divide batter evenly among the liners (about 3⁄4 full).
  • Bake for 18–20 minutes or until a toothpick comes out clean.
  • Let cupcakes cool completely before filling and frosting.

Chocolate Ganache

  • Heat the cream until just simmering, then pour over the chopped chocolate.
  • Let sit for 2 minutes, then stir until fully melted and smooth.
  • Chill for 20–30 minutes, until thickened to piping consistency.
  • Scoop out half to use as filling.
  • Whip the other half with a hand mixer on medium-high until fluffy (2–3 minutes) for piping on top.

Graham Cracker Topping

  • Mix together until sandy. Set aside.

Marshmallow Cream Frosting

  • In a heatproof bowl over a simmering pot of water (double boiler), whisk egg whites, sugar, and cream of tartar constantly until the sugar dissolves and the mixture reaches 160°F (warm to the touch).
  • Remove from heat and beat with a hand or stand mixer on high for 5–7 minutes, until stiff, glossy peaks form.
  • Beat in vanilla. Use immediately.

Assembly

  • Use a small knife or cupcake corer to remove the center of each cooled cupcake.
  • Fill with thickened ganache using a piping bag or spoon.
  • Pipe a swirl of whipped ganache around the top.
  • Sprinkle with graham cracker topping.
  • Pipe a tall swirl of marshmallow frosting on top.
  • Use a kitchen torch to toast the marshmallow frosting until golden and lightly charred.