Baking Experiment: Pumpkin S’mores Cupcakes

Fall is in full swing and it is officially pumpkin season. With these cool fall days I can’t help but think of toasting marshmallows by a campfire and making s’mores… What could be better than putting those ideas together for my next cupcake experiment? Ok, I’d love to claim this as my idea, but really it was Crusader Stacy’s. While away on our annual girls trip we were chatting about what kind of cupcake I should make and it all came together. Every year I make pumpkin pancakes on our trip and Crusader Stacy is our s’mores queen. BAM! An idea was born. And it might be my best cupcake yet!

After doing my usual research I settled on these recipes: a graham cracker crust, pumpkin pie spice cake, marshmallow fluff filling, chocolate buttercream with marshmallow fluff edge frosting, and crumbled graham cracker crust sprinkles on top.

PumpkinSmoresCupcake
(A little fall foliage for a fantastic fall flavor!)

Two of my favorite things put together created the perfect fall cupcake AND it was SO good. The graham cracker crust added a flavor and texture that helped make this cupcake truly taste like a s’more. The cake was moist, spicy and didn’t turn out muffiny (which some pumpkin cakes do). The frosting was smooth and, considering it was my first chocolate buttercream ever, it might be the best frosting I have ever made. I baked the leftover crust ingredients and crumbled it on top – that pop of crunch was the perfect way to finish this cupcake.

PumpkinSmoreCutHalf
(Check out that yummy filling!)

I did run into a couple of issues with this baking experiment. The first being that the cake recipe made many more than the 18 that was stated. Granted I had graham cracker crust in the bottom, but after making 2 dozen cupcakes, I had enough batter left over to make at least another dozen. The other issue I ran into is the marshmallow fluff edge on the frosting. I thought it would be as simple as lining the pastry bag with fluff, adding the frosting and presto. Well, not so much. Lining the pastry bag would have worked had I used two types of frosting, but the fluff was a bit too sticky and didn’t line the edges of the chocolate buttercream the way I wanted. It still looked cute and tasted great, so this was only a minor bump in an otherwise smooth baking road.

Overall this cupcake was a total baking success. Sweet, spicy, chocolatey, and with the perfect amount of pumpkin, this cupcake concoction embodies its namesake campfire treat. I’m so glad our girls trip inspired such a fun and interesting baking experiment. Who knows what we’ll come up with for my next flavor – if you’ve got an idea for an interesting (and filled) cupcake that you’d like me to make, let us know below!

– Posted by Cupcake Crusader Elisa (Baltimore, MD)

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5 thoughts on “Baking Experiment: Pumpkin S’mores Cupcakes

  1. Pingback: 4th Annual Cupcake Tour – Roadtrip Style | Stop #1: SweetDevotions | Havre de Grace, MD | Cupcake Crusaders

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