Pumpkin S’mores Cupcakes

14 Nov

Pumpkin S'mores Cupcakes

I have always been obsessed with cupcakes.  And this started way before cupcakes became so trendy and everyone jumped on that bandwagon.  I’m not hating because I certainly understand why everyone should love them.  So many options, in a tiny little package, with pretty little wrapping.

I tend to even use all types of events as excuses to try new cupcake recipes.  Pink Cosmopolitan cupcakes for a bridal shower; boozy cupcakes for Chris’ birthday; strawberry shortcake ones for a summer party.  I have even made cupcakes for dogs.  Like I said, I love making cupcakes.  I previously espoused my adoration of all things fall, so I wanted to put that canned pumpkin to good use before we switched over to gingerbread-mode (which I already did with my lattes. You know, the true signifier of winter.) .  In addition to cupcakes, my obsession with s’mores is pretty high, so this is a combination of two true loves of mine.

Pumpkin S’mores Cupcakes (makes 24 cupcakes)
2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ cup dark chocolate chips, roughly chopped

Frosting:
2 cups marshmallow fluff
½ cup butter, softened and cut in 1-inch pieces
1 teaspoon pumpkin pie spice
3 graham crackers, crushed

Preheat oven to 350 degrees

Sift together flour, baking powder, baking soda, salt and cinnamon; set aside

In a separate bowl, combine sugar and oil; stir in vanilla and pumpkin and beat in eggs, one at a time; fold in dark chocolate chips

pumpkin s'mores batter

Pour batter into lined cupcake tins and bake for 20 minutes or until a toothpick inserted comes out clean; set aside to cool

Frosting:
Combine fluff, softened butter and pumpkin pie spice together, stirring until combined and smooth

Frost the cupcakes (either with a piping bag or with a butter knife) and top with crushed graham cracker

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