Dinner DeeAs Dessert Week recipe: Pumpkin Oreo S’mores Cupcakes

Chef Shonnika Denise joins us from Synergy Sweets in Tampa to share how to make a classic cupcake- but with fall flavors- Pumpkin Oreo S'mores Cupcakes, which she says "feel like childhood!"

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Pumpkin Oreo S'mores Cupcakes

Ingredients

Graham Cracker Crust

120 g graham cracker crumbs
12 g sugar
40 g melted butter

Pumpkin Cupcakes

274 g all-purpose flour
6 g baking powder
5 g baking soda
6 g salt
3 g cinnamon
4 g pumpkin pie spice (contains clove, ginger, and cinnamon)
210 ml canola oil (Chef Shonnika prefers coconut oil)
222 g brown sugar
100 g sugar
425 g (1 x 15 oz can) pure pumpkin purée
10 g vanilla extract
4 large eggs, at room temperature

Oreo Buttercream

8 oz (2 sticks) butter, at room temperature
8 oz sifted powdered sugar
10 g clear vanilla extract (for Oreo cream flavor)
approximately 15 Oreo cookies, finely crushed (about 4 oz)
large pinch of salt

Chocolate Ganache

227 g bittersweet or semi-sweet chocolate, chopped
233 g heavy cream

Decoration

Marshmallow Fluff
remaining graham cracker crust for decorating
marshmallows, halved

Directions

Preheat oven to 350° F. Line a 12-count cupcake pan with cupcake liners.
Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture feels like wet sand. Fill each cupcake liner with about 1 tablespoon of the crust. Bake for approximately 3 minutes. Set aside to cool; reserve the remaining crust for decorating.
Make the Pumpkin Cake: Whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl until the spices are evenly incorporated.
In a separate bowl, whisk together canola oil (or preferred coconut oil), brown sugar, and granulated sugar until combined. Add the pumpkin purée and vanilla extract and whisk until smooth.
Add the eggs one at a time to the wet ingredients, whisking thoroughly after each addition until fully incorporated.
Pour the wet ingredients into the dry ingredients and mix with a whisk until just completely combined. The batter will be thick. Use a spatula to scrape down the sides of the bowl to ensure all ingredients are incorporated. Avoid overmixing.
Pour or spoon the batter into the prepared cupcake liners, filling them about ⅔ full.
Bake for 20–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely in the pan before frosting.
Make the Chocolate Ganache: Chop the chocolate into small pieces and place them in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let it stand for a few minutes to allow the chocolate to melt. Starting in the center, whisk in small circles, gradually moving outward until the ganache is smooth and shiny.
Make the Oreo Buttercream: Pulverize approximately 15 Oreo cookies into fine crumbs using a food processor. In a stand mixer fitted with the paddle attachment, beat the softened butter and sifted powdered sugar together until light and fluffy. Add the clear vanilla extract and salt; mix for another 30 seconds. Add the Oreo crumbs and mix until well incorporated.
Assemble the S'mores Cupcakes: Use a cupcake corer to remove the center core from each cooled cupcake, going down to the graham cracker crust. Fill the cored centers generously with marshmallow fluff using a piping bag or spoon.
Pipe a mound of Oreo buttercream onto each cupcake using a piping bag with a decorative tip. Start from the outside and work your way in a circular motion to create a nice swirl.
Spoon a small amount of the prepared chocolate ganache on top of the buttercream. Sprinkle with some of the reserved graham cracker crumbs.
Place the cupcakes in the freezer for about 1 minute to help the ganache set slightly.
Pipe another smaller mound of Oreo buttercream on top of the ganache. Place a halved marshmallow on top of the second buttercream mound.
Use a kitchen torch to toast the marshmallows to your desired level of golden brown color.
Enjoy your Pumpkin Oreo S'mores Cupcakes!