Dessert: S'mores Pumpkin Cupcakes

Recipe by Lindsay Funston Lindsay Hunt

Ingredients

3 c. graham cracker crumbs (about 20 full graham cracker sheets), plus more for garnish
12 tbsp. butter, melted
1 box yellow cake mix
1 (15-oz.) can pumpkin purée
1 (11-oz.) bag chocolate chips
3/4 c. heavy cream
12 marshmallows

Instructions

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
Meanwhile, combine graham cracker crumbs, butter, sugar, and salt in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
In a large mixing bowl, combine the yellow cake mix with canned pumpkin. Top graham cracker crusts with batter.
Bake until a toothpick comes out clean, 22 minutes.
Let 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.
Top 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.
Garnish with graham cracker crumbs.

Add a review for S'mores Pumpkin Cupcakes