Spiced Pumpkin S'more Cupcakes

 

Since fall is officially been infused into everything around me I wanted to bake up something with some pumpkin in it. I don't like pumpkin pies and I don't like cream cheese frosting so I combined a few things to make Spiced Pumpkin S'more Cupcakes. The pumpkin cupcake had the best texture and held together well so when you bit into it all the layers stayed held together. Also, any reason to use the torch and I'm in.

 

 

Pumpkin Cupcake:

from here

 

2 cups flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 1/2 tsp cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice

1 cup brown sugar; packed

 1 cup sugar

2 cups butter; melted and cooled

4 eggs

1 can/15 oz pumpkin puree

 

1   preheat oven to 350 degrees F and line cupcake tin with liners

2   mix together flour, baking soda and powder, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.

3   in another bowl mix together brown sugar, sugar, melted butter and eggs. Once mixed slowly add in the flour mixture and stir until smooth

4   mix in pumpkin puree

5    pour batter into cupcake liners until about 3/4 full. Bake for 20-25 minutes, until a toothpick comes out clean

Chocolate ganache:

9 oz. semi sweet chocolate chips

1 cup heavy cream

1   put cream in a pan and just bring to a boil

2   once boiling turn down heat a little and add chocolate chips

3   whisk them into the cream until they have all melted

4   once the mixture has cooled for about 5 minutes put the ganache into a piping bag with a tip on it. push the tip into the cupcake and fill until overflowing then add more ganache around the top of each cupcake


Marshmallow Frosting:

8 egg whites

2 cups sugar

1/2 tsp white wine vinegar OR 1/2 tsp lemon juice

2 tsp vanilla

 

1     put egg whites, sugar, and white wine vinegar in metal bowl

2     put water in a saucepan and bring to simmering

3     place egg white bowl in saucepan

4     constantly whisk the mixture, until the sugar is dissolved and egg whites are

       warm to the touch (don't cook the egg)

5     beat with a whisk, or whisk attachement until stiff peaks form

6     whisk in vanilla

7     use immediately, and pipe dollops onto the top of each cupcake

8     using a torch, toast the frosting until it starts to brown