Pumpkin S'mores Cupcakes Recipe

Directions

1. Heat the oven to 350°F and line a cupcake pan with paper liners. Set aside.
2. In a stand mixer bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
3. Add the oil, eggs, vanilla, pumpkin puree, and milk. Mix thoroughly, stopping to scrape the sides, then mix again.
4. Divide the batter evenly among the liners, filling each about two-thirds full.
5. Bake for 16–18 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before decorating.
6. For the frosting: In a stand mixer bowl, combine the softened butter, salt, vanilla, and about half the powdered sugar. Mix on low for 1 minute, then increase to medium for another minute.
7. Add the remaining powdered sugar and 2 tablespoons of milk. Mix on low for 1 minute, then on medium for 2 more minutes until light and fluffy.
8. Transfer the frosting to a piping bag fitted with a large star tip.
9. Using a small ice cream scoop or rounded teaspoon, remove the center of each cupcake. Save the removed pieces for later.
10. Put the marshmallow cream into a piping bag. Pipe a dollop into each cavity, then replace the cupcake piece.
11. Pipe a large mound of frosting onto each cupcake.
12. Melt 5 of the chocolate bars in a microwave-safe bowl. Transfer the melted chocolate to a piping bag with a small hole cut in the tip. Drizzle over the frosting.
13. Insert a half piece of chocolate bar into the frosting, gently press in a couple mini marshmallows, and sprinkle with graham cracker crumbs.