Toasted Marshmallow Chumpkin Cupcakes – a delicious recipe with Chocolate Cake Mix, Pumpkin Puree, Kisses, Marshmallows. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven according to cake mix package instructions.
2
In a medium mixing bowl combine cake mix and pumpkin. Stir to combine. Let mix rest while you place liners in two 12-count cupcake tins (actually you'll only need to line 18).
3
Fill each cup 2/3 full. Bake for 5 minutes then remove the pans from the oven and push 1 unwrapped Hershey's Kiss into each cupcake. Put pans back in the oven to continue baking.
4
Approximately 8 minutes before the cupcakes are done, remove pans from the oven and top each cake with 1 marshmallow. Then put pans back in the oven and continue to bake until done.
5
Remove from oven and move to a cooling rack to cool to room temperature. Store in an airtight container to keep the marshmallow topping moist.
6
Nutrition Information:
7
Calories - 64
8
Fat - 2g
9
Carbohydrates - 12g
10
Fiber - 1g
11
Protein - 1g
137
kcal
Calories
8
g
Fat
15
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 box Chocolate Cake Mix, 18-20 Ounce Box, 1 can Pumpkin Puree (15 Oz. Can), 18 pieces Hershey's Kisses, 18 pieces Jumbo Marshmallows.
Yes, Toasted Marshmallow Chumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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