Pumpkin S'mores Cupcakes Recipe

Directions

1. Preheat your 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 extract, pumpkin puree, and milk. Mix thoroughly, stopping to scrape down the sides, then mix again until well combined.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before decorating.
6. For the frosting, combine the softened butter, 1 teaspoon salt, 1 teaspoon vanilla extract, and about half of the powdered sugar in a stand mixer bowl. Mix on low speed for about 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. If needed, add 1–2 more tablespoons of milk to reach desired consistency.
8. Transfer the frosting to a piping bag fitted with a large star tip.
9. Using a small ice cream scoop or a rounded teaspoon, remove the center of each cupcake. Save the removed pieces to plug the holes later.
10. Fill a piping bag with the marshmallow cream. Pipe a dollop into each cavity, then replace the saved cupcake piece on top.
11. Pipe a generous 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 and snip a small hole in the tip. Drizzle the chocolate over the frosting.
13. Insert a half piece of chocolate bar into the frosting, then gently press in a couple of mini marshmallows. Sprinkle with graham cracker crumbs.