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Pumpkin White Chocolate S’mores Cupcakes

October 19, 2014 · by Ari ·

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

These Pumpkin White Chocolate S’mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven. 

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I have been on a serious s’mores kick lately. Pretty soon you’ll see what I’m talking about, but I have become a girl obsessed. It’s probably because of this frosting. The most perfect, decadent and beautiful marshmallow frosting that coming together in minutes. Every time I serve it, my friends and family are suuuuuper impressed. Shhhh….just don’t let them know how simple it is!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

I was inspired to make these 2 years ago when I saw this recipe on How Sweet It Is. So pretttttty. So perfect for pumpkin season!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Okay so, to be fair, these take a lot of liberties for being “s’mores”. The graham cracker is replaced by a perfect gingersnap crust, and the regular chocolate is replaced by white chocolate. Have you ever had pumpkin and white chocolate together? It is like match made in heaven.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Even though it seems like there are a lot of components going on, these cupcakes are actually really easy to make. You can prepare the batter while crust is baking, then the ganache and the frosting come together in minutes. Brulee-ing is optional, but I mean….LOOK HOW PRETTY! It definitely will take your dessert to the next level.

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

The pumpkin cupcakes are ultra soft and tender and pair perfectly with the spiced gingersnap crust and melty white chocolate. Speaking of that white chocolate…it is so good, you will want more. I tried a batch putting some on top of the crust and on top of the cupcake. It was sad because it seemed like such a good idea, but I was overzealous (shocking) and there was too much, and it stuck to the wrapper. You probably can still get away with adding extra if you you use a small enough amount that it stays perfectly in the little crust cup. Otherwise, just spread it on real thick on top. That’s what I did round 2, and it worked great!

Pumpkin White Chocolate S'mores Cupcakes: Gingersnap crust, pumpkin cupcake, white chocolate ganache & toasted marshmallow frosting {gf}

Also, as you can see, I made normal sized and mini cupcakes. I prefer the minis–then you get to eat two cupcakes! But, again, make whatever you like. You’ll love them either way!

Print
Pumpkin White Chocolate S’mores Cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 standard cupcakes or 36 minis

Serving Size: 1 cupcake

Pumpkin White Chocolate S’mores Cupcakes

These Pumpkin White Chocolate S'mores Cupcakes have a gingersnap crust, soft and tender pumpkin cupcakes, white chocolate ganache and a toasted marshmallow frosting. They are mash-up heaven.

Ingredients

    For the gingersnap crust:
  • 1/2 cup gingersnap crumbs (I used gluten-free)
  • 2 tablespoons melted coconut oil
  • For the cupcakes:
  • 1 1/4 cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • dash salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups brown sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened almond milk
  • For the white chocolate ganache:
  • 4 ounces good quality white chocolate
  • 2 tablespoons unsweetened almond milk
  • For the marshmallow frosting:
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350. Line 15 standard muffin cups or 36 mini muffin cups with paper liners. Spray lightly with nonstick spray if desired (sometimes lower fat baking sticks to cheaper liners). Set aside.
  2. In a medium bowl, combine gingersnap crumbs and 2 tablespoons melted coconut oil, stirring until well combined. Evenly divide crust mixture between prepared cupcake tins--about 1/2 tablespoon each for full sized, and scant teaspoon for minis. Use the back of a spoon or the bottom of a shot glass to press into a crust.
  3. In a medium bowl, combine baking blend, baking soda, baking powder, salt and pumpkin pie spice. In a large bowl, beat together brown sugar, egg, pumpkin puree, applesauce, coconut oil and vanilla extract until well combined. Mix in half the flour mixture, then almond milk, then remaining flour mixture, stirring until just combined. Do not overmix.
  4. Fill each prepared muffin tin about 3/4 the way full with cupcake batter. Bake until set and a toothpick inserted in the center comes out with just a few crumbs, about 18-20 minutes for full size, about 12 minutes for minis. Cool completely.
  5. To make the white chocolate ganache, place white chocolate in a microwave safe bowl. Heat for 20-30 seconds just to warm the white chocolate. Heat almond milk until almost boiling, then pour immediately over warmed white chocolate. Stir until melty and combined. Spread white chocolate ganache on top of each cupcake.
  6. To make the frosting, either use a double broiler, or create your own by bringing about 2 inches of water to a simmer in a medium pot and placing a large heatproof bowl on top. Whisk egg whites, sugar and cream of tartar constantly until sugar is completely dissolved. Transfer to stand mixer with the whisk attachment. Beat on low and gradually increase speed to high, beating until stiff peaks form. The frosting should stand on the whisk attachment when removed. Frost cupcakes. Use a brulee torch to brown, if desired. Cupcakes can be stored in an airtight container in the refrigerator for about 1 week.

Notes

Recipe inspired by How Sweet It Is Frosting recipe from Martha Stewart

3.1
https://arismenu.com/pumpkin-white-chocolate-smores-cupcakes/

Filed Under: Cupcakes, Dessert, Fall, Gluten-free, Holiday & Seasonal · Tagged: cupcakes, gluten free, marshmallow frosting, pumpkin, pumpkin cupcakes, s'mores, s'mores cupcakes, white chocolate

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

September 24, 2014 · by Ari ·

Pumpkin Spice Latte Cupcakes

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste–they are a dessert everyone will love!

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

My husband is so weird. Every time I start baking he asks me what I’m making. Lately, the answer starts with pumpkin, then he groans and goes on and on about how he supposedly doesn’t like pumpkin.

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Then as soon as whatever I’m making is ready, he’s digging in, and going on about how good it is! I don’t understand him. I think he just likes to say he hates pumpkin because he knows I’m obsessed with it. Sometimes I make pumpkin muffins in July. True story.

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Even in my quest for new pumpkin recipes all year long, I always come back to these cupcakes every fall. I’ve made them over and over, and this year I wanted to make a version that was both vegan and gluten-free so that all of my friends could enjoy them with me. Even my silly pumpkin hating husband (who, btw, ate his fair share!).

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Simple, easy pumpkin cupcakes spiked with a little espresso powder then brushed with coffee create the perfect pumpkin spice latte flavor and ultra soft texture. Topped with freshly whipped coconut cream (or regular whipped cream if you prefer) — they are just like your favorite fall coffee indulgence in cupcake form!

Pumpkin Spice Latte Cupcakes: Vegan, gluten-free and lightened up but with ALL of the flavor!

Also, if you want to make them even more dreamy, add a teaspoon of cinnamon to your whipped topping. You will thank me later. 😉

Print
Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 1 dozen

Serving Size: 1 cupcake

Pumpkin Spice Latte Cupcakes {vegan + gluten-free}

With all the flavor of your favorite fall beverage, these pumpkin spice latte cupcakes are the perfect treat! Vegan, gluten-free and lightened up but with 100% of the taste--they are a dessert everyone will love!

Ingredients

  • 1 1/3 cups gluten-free baking blend (or white whole wheat flour)
  • 2 tablespoons cornstarch
  • 1 1/2 tablespoons espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • dash salt
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 1/2 cup unsweetened almond milk
  • 1/4 cup strong coffee or espresso for brushing
  • whipped coconut cream (or regular whipped cream if not vegan) for topping

Instructions

  1. Preheat oven to 350. Line 12 muffin tins with paper liners and set aside.
  2. In a medium bowl, whisk together flour, cornstarch, espresso powder, baking soda, baking powder, and spices. Set aside.
  3. In a large bowl, combine pumpkin, sugars, and apple sauce. Add almond milk and dry ingredients and stir until just combined.
  4. Fill lined muffin tin 3/4 full with batter and bake until toothpick inserted in the center comes out clean, about 25 minutes. You want them to be fully cooked with no crumbs sticking to the toothpick, otherwise they will be mushy. Cool completely.
  5. Pierce each cupcake 2-3 times with a fork, then brush cupcakes with fresh coffee. Top with whipped coconut cream or regular freshly whipped cream (add some cinnamon to it for an even more delicious topping). Keep leftovers refrigerated in an airtight container for up to 1 week.
3.1
https://arismenu.com/pumpkin-spice-latte-cupcakes-vegan-gluten-free/

Filed Under: Cupcakes, Dessert, Gluten-free, Holiday & Seasonal, Vegan · Tagged: cupcakes, dessert, fall, fall dessert, gluten free, gluten free pumpkin cupcakes, pumpkin, pumpkin cupcakes, pumpkin spice latte, vegan, vegan pumpkin cupcakes

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