Pumpkin S’mores Cupcakes
These pumpkin s’mores cupcakes combine the cozy warmth of spiced pumpkin cake with layers of graham cracker crunch, rich chocolate ganache, and a swirl of toasted marshmallow meringue frosting. It’s like your favorite campfire treat got a fall-inspired glow-up—gooey, spiced, and totally irresistible.
These pumpkin s’mores cupcakes are like a cozy autumn campfire mash-up. No campfire needed, no stress required—just big pumpkin s’mores flavor and a whole lot of cozy cupcake love.
Fall in love with these moist pumpkin spice cupcakes with graham cracker crunch topped with rich chocolate ganache and a swirl of toasted marshmallow meringue that’s so fluffy, it’s practically a cloud from an ’80s dream sequence.
It’s like if pumpkin spice and s’mores crossed streams to make an unexpected, iconic, and absolutely unforgettable fall dessert.
If you love pumpkin cupcakes, check out my salted caramel pumpkin cupcakes, pumpkin Biscoff cupcakes and pumpkin chocolate chip cupcakes.
How to Make Pumpkin S’mores Cupcakes
Step 1: Make the graham cracker crunch. Stir together the graham cracker crumbs, unsalted butter, and granulated sugar. Set aside.
Step 2: Make the cupcake batter. Whisk together the dry ingredients. Then, add in the wet ingredients and whisk until smooth.
Step 3: Bake the cupcakes. Fill cupcake liners about 3/4 full and sprinkle with the graham cracker crunch. Bake the cupcakes for 22 minutes.
Step 4: Make the chocolate ganache. Heat the semisweet chocolate and heavy cream. Stir until the chocolate is melted and the ganache is smooth.
Step 5: Make the marshmallow meringue. Gently heat the egg whites, granulated sugar, and cream of tartar in a double boiler on the stovetop. Add the vanilla extract and whip the egg white mixture until medium-stiff peaks form.
Step 6: Assemble the cupcakes. Spread the chocolate ganache over the tops of the cupcakes. Use a piping bag fitted with a Wilton 1M piping tip to pipe the marshmallow meringue frosting onto the cupcakes. Toast the meringue using a kitchen torch.
Courtney’s Expert Cupcakes Baking Tips
- Use a large cookie scoop to perfectly portion out the cupcake batter and bake up even, uniform cupcakes.
- Use a food processor to easily and quickly make the graham cracker crumbs.
- Use a kitchen torch to toast the marshmallow meringue. Keep the flame moving to prevent the meringue from burning.
- Use a star piping tip to create beautiful toasted patterns in the marshmallow meringue. To create the cupcakes pictured, use a Wilton 1M piping tip. Other great options would be Ateco 857, Wilton 2D, or Ateco 869.
- Check out my posts on tips for making the best cupcakes, best buttercream frosting, and my favorite cupcake baking supplies for even more helpful tips and tricks.
Frequently Asked Questions
Yes! If you prefer, you could frost the cupcakes with marshmallow cream and then toast it with a kitchen torch.
You can broil the cupcakes to toast the marshmallow meringue. To do this, preheat your oven’s broiler, place the cupcakes on a baking sheet, and put them on the top rack, a few inches from the broiling element. Keep your eyes on the cupcakes and toast the meringue until it is a golden-brown color. Don’t walk away as the cupcake could burn very quickly.
If you choose to broil the cupcakes, I recommend either coring the cupcakes and filling them with the chocolate ganache or drizzling the ganache over the cupcakes after you toast the meringue. Under the broiler, the ganache can melt and create a bit of a gooey mess.
My preferred method is to fill a piping bag or a squeeze bottle with the chocolate ganache and create a pool of ganache on top of the graham cracker crust. Use an offset spatula to gently spread the ganache close to the edges of the cupcake. I like to leave a little cupcake showing so you can see the pumpkin cupcake and graham cracker crunch.
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Pumpkin S’mores Cupcakes
Ingredients
Graham Cracker Crunch
- ½ cup (45 g) graham cracker crumbs
- 2 tbsp (28 g) unsalted butter (melted)
- 1 tbsp (12 g) granulated sugar
Pumpkin Spice Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1.5 tsp) pumpkin pie spice
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¾ cup (185 g) pumpkin puree
- ½ cup (120 ml) milk (room temperature)
- ¼ cup (60 ml) vegetable oil
- 1 (1) large egg (room temperature)
- 2 tsp (2 tsp) vanilla extract
Chocolate Ganache
- ⅔ cup (120 g) semisweet chocolate chips
- ⅓ cup (80 ml) heavy cream
Marshmallow Meringue Frosting
- 4 (4) large egg whites
- ¾ cup (150 g) granulated sugar
- ¼ tsp (0.25 tsp) cream of tartar
- 2 tsp (2 tsp) vanilla extract
Instructions
Graham Cracker Crunch
- First, make the graham cracker crunch. Stir together the graham cracker crumbs, melted unsalted butter, and granulated sugar until it resembles wet sand. Set aside.
Pumpkin Spice Cupcakes
- Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add in the pumpkin puree, milk, vegetable oil, egg, and vanilla extract and whisk until the cupcake batter is well combined and smooth.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop (about 3/4 full). Sprinkle the graham cracker crunch evenly over the tops of the cupcakes. Bake the cupcakes for about 22 minutes and then transfer to a wire rack to cool completely.
Chocolate Ganache
- Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in the microwave for 1 minute. (Keep your eyes on the mixture so it doesn't bubble over). Let the chocolate/cream mixture sit for 2 minutes and then stir until the chocolate is melted and the ganache is smooth. Set aside to cool while preparing the marshmallow meringue frosting.
Marshmallow Meringue Frosting
- Whisk together the egg whites, granulated sugar, and cream of tartar in a heat-safe bowl, double-boiler, or the metal bowl of a stand mixer. Place the bowl over a saucepan of simmering water on the stovetop. Continue to whisk, gently heating the egg white mixture, for about 5 to 10 minutes until the sugar is dissolved. (Test this out by rubbing a small amount of the egg white mixture between two fingers. If it is smooth and not grainy, it is ready).
- Transfer the bowl or mixture to a stand mixer fitted with a whisk attachment. You can also use an electric hand mixer. Whip the egg whites on low speed for 2 minutes until frothy. Increase the speed to medium and whip until the meringue thickens.
- Add the vanilla extract. Continue to whip until the meringue forms medium/stiff peaks. The meringue will appear glossy, maintain shape, and the peaks will fold over slightly. Be careful not to over whip the meringue or it will break.
Assembling the Cupcakes
- Spoon or pipe the chocolate ganache over the cooled cupcakes. Use an offset spatula to spread the chocolate ganache over the top of the cupcakes.
- Fill a piping bag fitted with a Wilton 1M piping tip with the marshmallow meringue frosting. Pipe a generous swirl of the meringue onto the cupcakes. Use a kitchen torch to carefully toast the meringue frosting.
Notes
- Room temperature: If serving on the same day, store the cupcakes in an airtight container at room temperature in a cool place away from direct sunlight for about 2 hours.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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