Pumpkin S’more Cupcakes

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Yields12 servings
Prep Time20 minutes
Total Time55 minutes


12 half pint jars
1 box white cake mix
1 15 ounce can pumpkin
3 large eggs
1/2 cup water
1/2 cup sour cream
1/2 teaspoon ground cinnamon
6 Campfire Giant Roasters Marshmallows

14 oz can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup graham cracker crumbs


Preheat oven to 350°F. Line 24 muffin tins with cupcake liners and set aside.

In the bowl of your mixer, beat cake mix, pumpkin, eggs, water, sour cream, and cinnamon on low speed for 30 seconds.

Increase speed to medium and beat for 2 minutes. Fill each tin 2/3 full with batter and bake for 15-20 minutes or until tops spring back when lightly touched in the center.

Remove from oven and let cool completely on wire racks.

Heat oven to broil. Line a baking sheet with foil and spray with nonstick spray.

Cut Campfire Giant Roasters in half horizontally. Place 2 inches apart on prepared baking sheet. Place in the oven for a few minutes until dark golden brown, checking frequently.

Unwrap cooled cupcakes. Place one cupcake in the bottom of a jar. Using a spatula, lift one toasted Giant Roaster off the pan and place in the jar. Smash another cupcake on top. Repeat for all 12 jars.

In a microwave safe bowl, heat sweetened condensed milk and chocolate chips, stopping to stir every 30 seconds until smooth and melted. Top each cupcake with fudge frosting, then sprinkle with graham cracker crumbs. Best served within a couple of hours.

Recipe by: ConfessionsofaCookBookQueen

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