Boozy Pumpkin Cupcakes with Meringue Ghosts

Name: Boozy Pumpkin Cupcakes with Meringue Ghosts
Prep time: 45 min
Total time: 4 h
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ Cake Mix Yellow; 1 cup canned pumpkin; 1/2 cup water; 1/3 cup vegetable oil; 1 1/2 teaspoons pumpkin pie spice; 4 eggs; 1 stick unsalted butter, room temperature; 4 cups powdered sugar; 1/4 cup heavy cream; 2 teaspoons dark rum; 1 teaspoon vanilla; 4 egg whites, room temperature; 1/2 teaspoon cream of tartar; 1 cup superfine sugar (or granulated sugar processed in a food processor for 30 seconds); 1/2 teaspoon vanilla (or rum extract); 48 mini chocolate chips (for eyes)

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by: Girl vs Dough

Updated Apr 10, 2017

Boozy Pumpkin Cupcakes with Meringue Ghosts

Prep Time 45 min
Total 4 hr 0 min
Servings 24
Ingredients 16

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Ingredients

For The Cupcakes

1 box Betty Crocker™ Super Moist™ Cake Mix Yellow
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
1 1/2 teaspoons pumpkin pie spice
4 eggs

For The Rum Buttercram

1 stick unsalted butter, room temperature
4 cups powdered sugar
1/4 cup heavy cream
2 teaspoons dark rum
1 teaspoon vanilla

For The Merringue Ghosts

4 egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup superfine sugar (or granulated sugar processed in a food processor for 30 seconds)
1/2 teaspoon vanilla (or rum extract)
48 mini chocolate chips (for eyes)

Instructions

Step
1

Heat oven to 350°F (325°F if using a dark or nonstick pan). Line two 12-cup muffin pans with paper baking cups.
Step
2

In the bowl of a stand mixer fitted with paddle attachment, beat cake mix, canned pumpkin, water, oil, pumpkin pie spice and eggs 30 seconds on low speed. Increase to medium and beat batter 2 minutes, scraping bowl occasionally.
Step
3

Divide batter evenly among paper baking cups (about 2/3 full). Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.
Step
4

Cool cupcakes 10 minutes in pans, then transfer to a cooling rack to cool completely.
Step
5

Meanwhile, make the rum buttercream: In a large bowl, beat together butter and powdered sugar until smooth, creamy and fluffy. Beat in heavy cream, rum and vanilla.
Step
6

When cupcakes are cool, cut out the centers using a cupcake corer or knife, then spoon a rounded tablespoonful of the rum buttercream into the center of each cupcake.
Step
7

Make the meringue ghosts: Heat oven to 200°F. Line a baking sheet with parchment paper.
Step
8

In a stand mixer fitted with the whisk attachment, beat egg whites on low-medium speed until frothy. Add cream of tartar and beat on low-medium speed until soft peaks form.
Step
9

Slowly add sugar and beat on low-medium speed until stiff peaks form. Beat in vanilla.
Step
10

Using a 1/2-inch round tip on a piping bag, pipe 24 meringue ghosts onto prepared baking sheet, each about 2 inches wide and 2 inches tall. Place two mini chocolate chips on each meringue for the eyes.
Step
11

Bake on center rack of oven 1 hour to 1 1/2 hous until set and dry on the outside. Turn off oven; open door slightly. Leave meringues on baking sheet in oven for a couple hours to overnight until meringues are fully cooled and set.
Step
12

Place meringue ghosts on top of cupcakes.