@sweetmelibakery
Fall is here, and these Pumpkin S'mores Tres Leches Cupcakes will give you all the cozy autumn vibes! Delicious and easy to make, this recipe will become a seasonal favorite you’ll want to recreate again and again! @sweetmelibakery Ingredients: Crust: 1 1/4 cups gingersnap crumbs 5 Tbsp melted unsalted butter 1 Tbsp granulated sugar Pumpkin Cupcake: 6 Tbsp melted unsalted butter 3/4 cup granulated sugar 3/4 cup canned pumpkin puree 1/4 cup packed light brown sugar 2 large eggs 1/2 Tbsp vanilla extract 1 cup + 1 tbsp all-purpose flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1 tsp pumpkin spice 1/4 tsp salt Milk Blend: 1 can (14oz) condensed milk 1 1/2 cups milk 1 cup evaporated milk 1/4 tsp vanilla extract 1/8 tsp cinnamon Chocolate Ganache: 1/2 cup dark chocolate chips 1/3 cup heavy whipping cream Meringue: 3 large egg whites 3/4 cup granulated sugar 1/2 tsp cream of tartar 1/2 tsp vanilla Instructions: Gingersnap Crust: Mix gingersnap crumbs, melted butter, and sugar. Press into cupcake liners. Pumpkin Cupcake: Combine melted butter, granulated sugar, pumpkin puree, brown sugar, eggs, and vanilla. Mix in flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Mix until evenly combined then pour batter into the cupcake pan. Bake at 350°F for 17-20 mins, until a toothpick inserted in the center comes out clean. Let cool completely. Milk Blend: In a large bowl, whisk together the condensed milk, regular milk, evaporated milk, vanilla, and cinnamon. Use a piping tip to remove a small center of the cooled cupcake. Pour the milk blend into the center of each cupcake. Repeat a few times until all the milk is used. Chill in the fridge for 2-3 hours. Chocolate Ganache: Heat dark chocolate chips with heavy cream until melted and smooth. Let cool. Meringue: In a heatproof bowl, whisk together egg whites and sugar over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Continue whisking until the sugar completely dissolves and the mixture is warm to the touch, about 3-4 minutes. Remove from heat and transfer to a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until it forms stiff, glossy peaks, approximately 5-7 minutes. As the mixture begins to thicken, gradually add cream of tartar and vanilla extract. . Transfer the prepared meringue to a piping bag fitted with a star tip. Decorate the cupcakes: Spread a generous layer of ganache over the cooled cupcakes. Pipe decorative swirls onto each cupcake. Using a kitchen torch, gently toast the meringue until it achieves a perfect golden-brown color. Place the cupcakes in the refrigerator to set, allowing the flavors to meld and the textures to firm up. Enjoy these delightful autumn treats within 5 days for the best taste and freshness.