Pumpkin S'mores Cupcakes

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.

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.

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.

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.

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.

Storing & Serving:

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.

Recipe Tips: Scroll up the blog post to see expert cupcake baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.