Pumpkin S'mores Tres Leches Cupcakes

• Serves: 6
• Contributor: MikeCrute

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
• 11/2 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:

1. Mix gingersnap crumbs, melted butter, and sugar.
2. Press into cupcake liners.

Pumpkin Cupcake:

1. Combine melted butter, granulated sugar, pumpkin puree, brown sugar, eggs, and vanilla.
2. Mix in flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
3. Mix until evenly combined then pour batter into the cupcake pan.
4. Bake at 350°F for 17-20 mins, until a toothpick inserted in the center comes out clean.
5. Let cool completely.

Milk Blend:

1. In a large bowl, whisk together the condensed milk, regular milk, evaporated milk, vanilla, and cinnamon.

Gingersnap Crust:

1. Mix gingersnap crumbs, melted butter, and sugar.
2. Press into cupcake liners.

Pumpkin Cupcake:

1. Combine melted butter, granulated sugar, pumpkin puree, brown sugar, eggs, and vanilla.
2. Mix in flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
3. Mix until evenly combined then pour batter into the cupcake pan.
4. Bake at 350°F for 17-20 mins, until a toothpick inserted in the center comes out clean.
5. Let cool completely.

Milk Blend:

1. In a large bowl, whisk together the condensed milk, regular milk, evaporated milk, vanilla, and cinnamon.
2. Use a piping tip to remove a small center of the cooled cupcake.
3. Pour the milk blend into the center of each cupcake. Repeat a few times until all the milk is used.
4. Chill in the fridge for 2-3 hours.

Chocolate Ganache:

1. Heat dark chocolate chips with heavy cream until melted and smooth.
2. Let cool.

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