Pumpkin S’mores Cupcakes combine moist pumpkin cupcakes, toasted Campfire® marshmallows, graham crumbs and chocolate fudge sauce to make an epic Fall treat!
**This post is brought to you on behalf of Campfire Marshmallows®. All thoughts and opinions are completely my own.
I have decided that there is no time of year when it’s not appropriate to make and eat s’mores.
Spring, Summer, Fall…Winter? Gimme all the s’mores, please. Thanks.
We often roast marshmallows around the fire pit in the Spring and Fall, but Summer and Winter are a whole other story. Winter is obviously too cold and Summer…is usually too hot.
It’s not unusual to hit the 100 degree mark in July and August around these parts. Factor in humidity, and what you have is me inside toasting marshmallows with a kitchen torch while I watch the Real Housewives and try to avoid eye contact with my children who want to be taken outside to play.
What’s wrong with playing INSIDE? Nothing. You’ve got books, you’ve got air conditioning, you’ve got snacks. Boom – trifecta.
I recently discovered the magic of roasting marshmallows in the OVEN. People — this is life changing stuff. I’ve always been one who prefers my marshmallows golden brown all over and perfectly melted in the middle, versus burnt in spots. The oven accomplishes this PERFECTLY.
For this recipe, I used Campfire® Giant Roasters. Splitting them in half horizontally before toasting them makes them the size for these jars! I just love how big they are — they’re FOUR TIMES the size of a regular marshmallow. So super fun and perfect for a dessert like this where you don’t want to skimp on the toasted marshmallow flavor.
Although I love s’mores year round, I decided to give this recipe a fun Fall twist by layering pumpkin cupcakes, toasted marshmallow, thick chocolate fudge sauce, and graham cracker crumbs to make a fun Pumpkin S’mores Cupcake! These are perfect for neighbor or teacher treats — just slap on a lid and a cute, festive sticker and you’re all set.
These are guaranteed to be a hit.
- 12 half pint jars
- 1 box white cake mix
- 1 15 ounce can pumpkin
- 3 large eggs
- 1/2 cup water
- 1/2 cup sour cream
- 1/2 teaspoon ground cinnamon
- 6 Campfire Giant Roasters Marshmallows
- 14 oz can sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 cup graham cracker crumbs
- Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.
- In the bowl of your mixer, beat cake mix, pumpkin, eggs, water, sour cream, and cinnamon on low speed for 30 seconds.
- Increase speed to medium and beat for 2 minutes. Fill each tin 2/3 full with batter and bake for 15-20 minutes or until tops spring back when lightly touched in the center.
- Remove from oven and let cool completely on wire racks.
- Heat oven to broil. Line a baking sheet with foil and spray with nonstick spray.
- Cut Campfire Giant Roasters in half horizontally. Place 2 inches apart on prepared baking sheet. Place in the oven for a few minutes until dark golden brown, checking frequently.
- Unwrap cooled cupcakes. Place one cupcake in the bottom of a jar. Using a spatula, lift one toasted Giant Roaster off the pan and place in the jar. Smash another cupcake on top. Repeat for all 12 jars.
- In a microwave safe bowl, heat sweetened condensed milk and chocolate chips, stopping to stir every 30 seconds until smooth and melted. Top each cupcake with fudge frosting, then sprinkle with graham cracker crumbs. Best served within a couple of hours.
Enjoy and have a great day!