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Pumpkin S’mores Cupcakes
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Pumpkin S’mores Cupcakes
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This is what happens when you take a s’more and combine it with a pumpkin pie. Marshmallows, chocolate and graham crackers sit atop a sweet pumpkin cupcake. All the taste and none of the mess!

Prep time
Bake/Cook time
1 dozen
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Pumpkin S’mores Cupcakes
Extra Fine Granulated Sugar
Light Brown Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
1 dozen


  • 3 graham cracker squares
  • 1 box chocolate cake mix
  • 3 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 can pumpkin
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 teaspoon vanilla
  • 1/4 cup Imperial Sugar Light Brown Sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups sifted Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla
  • 4 tablespoons marshmallow fluff
  • 12 cupcake liners
  • 6 large marshmallows
  • 6 ounces white chocolate
  • 6 ounces dark chocolate orange icing color


  1. Preheat oven to 350°F.
  2. Place cream cheese and sugars in mixing bowl. Mix until well blended and creamy.
  3. Add pumpkin, vanilla and spices and melted butter. Cover and place in refrigerator until ready to use. Allow to come to room temperature so you can spoon it into cupcakes.
  4. Place cake mix, eggs, oil and milk in mixer and mix until well-blended (scrape down sides halfway through mixing).
  5. Cut graham crackers in half so there are two pieces and then cut those pieces in half. Place one quarter of each cracker into cupcake liner. Fill cupcake liners half full. Drop about 1 tablespoon of pumpkin mixture into batter. Bake for 20 minutes. Remove and let cool.
  6. While cupcakes are baking, make buttercream. Using a mixer – cream butter. Add confectioners sugar 1/4 cup at a time on medium, mixing on high between each 1/4 cup. Add 1 teaspoon vanilla. Add marshmallow fluff one tablespoon at a time and blend well on medium speed.
  7. Pipe or spread marshmallow buttercream onto each cupcake.
  8. Cut marshmallows in half so you have two flat parts.
  9. Use a kitchen torch to toast the flat part of marshmallows. Place cut side down in the buttercream.
  10. Melt chocolate in separate bowls. Tint one half of white chocolate with a little of orange coloring. This is optional. You can just do white and dark chocolate if you want. Spoon chocolates into separate plastic bags. Snip off a small portion of corner of plastic bag and drizzle the chocolate over cupcakes. Enjoy!

This Pumpkin S’mores Cupcakes recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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