This is going to be the longest cupcake explanation but IT HAS TO BE THIS WAY!!! I just finished the most amazing Fall treat. First, I made a graham cracker crust mixture and packed it into the bottom of a cupcake liner. Second, I filled the liner with a Pumpkin cake batter and baked it.
After the cupcakes cooled I scooped out a little bit of the center. I loaded my piping bag with the marshmallow cream I made yesterday and filled the center.
I added heavy cream and milk chocolate to a sauce pan and made a ganache that I drizzled over the top of the marshmallow I had piped. Then I sprinkled graham cracker crumbs over the top. I threw some big marshmallows under the broiler to toast them.
Finally, after the marshmallow was toasted enough, I placed it on top of the cupcake. Viola! Pumpkin S’more Cupcakes!!!!
My day in Edinburgh yesterday: raw berry chocolate cake from Pumpkin Brown Cafe, veggie haggis pakoras and mixed veggie samosas from The Pakora Bar, and avocado toast from Brew Lab. All vegan and all delicious. 😇