Ingredients
3 c. graham cracker crumbs (about 20 full graham cracker sheets), plus more for garnish
12 tbsp. butter, melted
2 tbsp. sugar
pinch of kosher salt
1 box vanilla cake mix, plus ingredients called for on box
1 15-oz. can pumpkin purée
1 11-oz. bag chocolate chips
3/4 c. heavy cream
12 marshmallows
Preparation
Step 1Preheat oven to 350º and line a 12-cup muffin tin with cupcake liners.Step 2Meanwhile, combine graham cracker crumbs, butter, sugar, and salt in a small bowl. Press about 1 tablespoon of the mixture into each cupcake liner to make mini crusts.Step 3In a large mixing bowl, combine the vanilla cake mix with canned pumpkin. Top graham cracker crusts with batter. Step 4Bake until a toothpick inserted into cupcakes comes out clean, 22 minutes. Step 5Let 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.Step 6Top 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.Step 7 Garnish with graham cracker crumbs.
