Pumpkin S’mores Cupcakes
Prep Time: 10 minutes
Total Time: 3 hours, 10 minutes
Servings: 12
This recipe will become an autumn delight favorite. Yum!
Ingredients:
For the Gingersnap Crust:
1 1/4 cups gingersnap crumbs
5 tbsp melted unsalted butter
1 tbsp granulated sugar
For the Pumpkin Cupcakes:
6 tbsp melted unsalted butter
3/4 cup granulated sugar
3/4 cup canned pumpkin puree
1/4 cup packed light brown sugar
2 large eggs
1/2 tbsp vanilla
1 cup + 1 tbsp all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin spice
1/4 tsp salt
For the Milk Blend:
1 can (14oz) condensed milk
1 1/2 cups milk
1 cup evaporated milk
1/4 tsp vanilla extract
1/8 tsp cinnamon
Chocolate Ganache:
1/2 cup dark chocolate chips
1/3 cup heavy whipping cream
For the Meringue:
3 large egg whites
3/4 cup granulated sugar
1/2 tsp cream of tartar
1/2 tsp vanilla
Directions:
Preheat your oven to 350, then line a cupcak pan with paper liners.
For the Gingersnap Crust:
Mix gingersnap crumbs, melted butter, and sugar. Press into cupcake liners.
For the Pumpkin Cupcakes:
Combine melted butter, granulated sugar, pumpkin puree, brown sugar, eggs, and vanilla.
Mix in dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin spice, salt), and bake for 17 to 20 mins.
For the Milk Blend:
Mix condensed milk, regular milk, evaporated milk, vanilla, and cinnamon. Soak cooled cupcakes, then chill for 2 to 3 hours.
For the Chocolate Ganache:
Heat dark chocolate chips with heavy cream until melted and smooth. Let cool.
For the Meringue:
Whisk egg whites and sugar over simmering water until sugar dissolves, then beat to stiff peaks with cream of tartar and vanilla.
Finish by spreading ganache on cupcakes, piping meringue swirls, and torching for that perfect golden touch. Enjoy!
Thanks |