There’s something irresistibly delightful about the combination of chocolate, graham crackers, and marshmallows—I simply can’t get enough! Although I’ve never tried creating a s’mores-inspired dessert before, I’m excited to finally cross it off my baking bucket list.
I’m thrilled to partner with Campfire® Marshmallows to show you how to make these incredible Chocolate Pumpkin S’mores Cupcakes! Their marshmallows are wonderfully versatile, and they come in a variety of sizes and flavors (fruit-flavored, anyone, from minis to giant roasters!).
In these cupcakes, the subtle taste of pumpkin is overshadowed by rich chocolate, but the pumpkin adds a luscious moistness!
To start, crush some graham crackers for a delightful crust at the bottom of each cupcake. Mix in melted butter and sugar—don’t be afraid to get your hands in there to combine them thoroughly. Add two teaspoons of the graham cracker mixture to the bottom of each cupcake liner, flatten it with the back of a spoon, and bake for about 5 minutes.
Next, it’s time to whip up the cake batter. Blend together canned pumpkin, eggs, vanilla extract, water, and vegetable oil. Then add the devil’s food cake mix and a chocolate pudding packet, mixing them together with an electric mixer until smooth. Using a cookie scoop, spoon out three tablespoons of batter into each cupcake liner. They’re now ready for the oven!
Once baked, let the cupcakes cool on a baking rack. I decided to broil the marshmallows in the oven and used a torch for a few of them. The ones from the oven turned out even better, though they were a bit messier to handle. But who can resist toasted marshmallows?
These cupcakes are truly amazing, and I’m sure you’ll love them. They’re perfect for a fall dessert at your holiday party or any time of the year!
Disclosure: Although this post is sponsored by Campfire® Marshmallows, all opinions are my own, and I only collaborate with brands I adore. This post also contains an affiliate link.
