Toasted Pumpkin S'mores Cupcakes

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I am quick to fall in love with any dessert with sky-high, billowy meringue that’s been torched to perfection.  And anything “s’mores” always steals the show.  Easy crowd pleasers without trying very hard, if you will.
The problem is, these desserts don’t have to work very hard to get noticed.  They aren’t beige, flat shortbread cookies that are secretly so sandy and buttery.  They aren’t boring, brown flourless tortes or (dare I say) ugly rugelach that are both equally delicious without any extra bells or whistles.  No, with their flashy, fiery finish, they are easily the first to disappear off any dessert table or bake sale.

Ingredients : 

Pumpkin Cupcakes

  • 3/4 cup unsalted butter, melted
  • 1 cup pumpkin puree
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon fresh nutmeg
  • pinch cloves

Chocolate Ganache

  • 5 ounces dark chocolate, chopped
  • 4 ounces heavy cream
  • 1 tablespoon unsalted butter
  • pinch salt

Vanilla Meringue Topping

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 1/2 teaspoons pure vanilla extract

Instructions : 

Pumpkin Cupcakes

  1. Preheat the oven to 375F.  Line a cupcake pan with paper liners (see NOTES) and set aside.
  2. In a large bowl, stir together the butter, pumpkin, brown sugar and granulated sugar.  Whisk in the milk, eggs, and vanilla until smooth.
  3. Sift the remaining dry ingredients into the pumpkin mixture.  Stir the batter until combined.
  4. Spoon the batter into the lined cupcake pan, about 2/3 to 3/4 of the way full.  Bake in the preheated oven for about 10 minutes.
  5. After 10 minutes, rotate the cupcake pan(s), turn the oven down to 350F, and continue to bake for 12 to 18 more (about 22 to 28 minutes - depending on the size of the cupcakes).  When done, a toothpick inserted into the center of the cupcakes should come out clean.  Cool completely on a wire rack before filling or frosting.  

Chocolate Ganache

  1. Place the chopped chocolate in a heat-proof bowl and set aside.
  2. Heat the cream in a saucepan over medium heat until it barely begins to simmer.  When hot, remove the cream from the heat and pour over the chocolate.  Add the butter and salt.  Allow the mixture to sit for 30 to 60 seconds then gently stir until smooth.
  3. Allow the ganache to cool to room temperature.  Alternatively, chill the ganache in the refrigerator, stirring every 5 to 10 minutes (do not allow it to completely harden). It will thicken as it cools.
  4. Get full Instructions www.stylesweetca.com/blog/2018/9/18/toasted-pumpkin-smores-cupcakes