S'mores Pumpkin Cupcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Lindsay Hunt
Ingredients
- 3 c. graham cracker crumbs (about 20 full graham cracker sheets), plus more for garnish
- 12 tbsp. butter, melted
- 1 box yellow cake mix
- 1 (15-oz.) can pumpkin purée
- 1 (11-oz.) bag chocolate chips
- 3/4 c. heavy cream
- 12 marshmallows
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
- Meanwhile, combine graham cracker crumbs, butter, sugar, and salt in small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.
- In a large mixing bowl, combine the yellow cake mix with canned pumpkin. Top graham cracker crusts with batter.
- Bake until a toothpick comes out clean, 22 minutes.
- Let cool slightly while you make ganache: Add chocolate chips to a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour over chocolate chips and let stand 2 minutes, then whisk until smooth.
- Top each cupcake with a spoonful of ganache, letting some drip down the sides, then add a marshmallow and return to oven. Bake until marshmallow is golden, about 5 minutes more.
- Garnish with graham cracker crumbs.
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