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Boozy Pumpkin Cupcakes with Meringue Ghosts

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Boozy Pumpkin Cupcakes with Meringue Ghosts
  • Prep Time 45 min
  • Total Time 4 hr 0 min
  • Servings 24
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Boozy Pumpkin Cupcakes with Meringue Ghosts

Ghostly pumpkin cupcakes with a boozy rum cream filling inside are perfect for your adult Halloween party!

Ingredients

FOR THE CUPCAKES

1
box Betty Crocker™ SuperMoist™ yellow cake mix
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 BUTTERCREAM

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

FOR THE MERINGUE 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)

Directions

  • 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.
  • 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.
  • 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.
  • 4 Cool cupcakes 10 minutes in pans, then transfer to a cooling rack to cool completely.
  • 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.
  • 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.
  • 7 Make the meringue ghosts: Heat oven to 200°F. Line a baking sheet with parchment paper.
  • 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.
  • 9 Slowly add sugar and beat on low-medium speed until stiff peaks form. Beat in vanilla.
  • 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.
  • 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.
  • 12 Place meringue ghosts on top of cupcakes.
See Step By Step

Step By Step  

Just when you thought you'd heard of every pumpkin cupcake out there...

As prepared by Girl Versus Dough,

These pumpkin cupcakes have a luscious rum buttercream center and meringue ghost topper – perfect for your adult Halloween party!

OK for real you guys, I wasn’t going to have a Halloween party this year (heck, I wasn’t even going to dress up…unless my pajamas count), but I just made these Boozy Pumpkin Cupcakes with Meringue Ghosts – and methinks I need to have a monster mash just so I can share these.

Because I MEAN…look at these guys. I can’t very well keep them all to myself (well, I could, but I’m already on a sugar high from all the pre-Halloween candy I ate).

Anywho, I hope you’re having a party or, at the very least, you have a large gaggle of peeps in your life you can share these with – because once you see how easy they are to make and how delicious they sound, you’re going to want to make them.

They’re a little bit spooky and a lot sweet and OMGEEE, let’s just get to the recipe already!

 

Boozy Pumpkin Cupcakes with Meringue Ghosts

Firstly, round up your ingredients for the pumpkin cupcakes. We’re going to mix some canned pumpkin into a Betty Crocker yellow cake mix – and friends, them cakes turn out like magic. It’s science.

 

Boozy Pumpkin Cupcakes with Meringue Ghosts

Once you mix up the batter, pour it evenly into 24 paper baking cups.

 

Boozy Pumpkin Cupcakes with Meringue Ghosts

Bake the cakes until a toothpick inserted in the center comes out clean, then transfer them to a cooling rack to cool completely.

 

Boozy Pumpkin Cupcakes with Meringue Ghosts

Meanwhile, make the BOOZY RUM BUTTERCREAM. It deserves a shout, it’s that good!

 

Boozy Pumpkin Cupcakes with Meringue Ghosts

Cut out little holes in the center of each cupcake (yes, I give you permission to eat the cupcake cutouts, as I most definitely did), then fill them with the rummy buttercream.

 

Boozy Pumpkin Cupcakes with Meringue Ghosts

Finally, make the meringue ghosts. Whip up some egg whites into soft peaks, add a lil’ sugar and beat it to stiff peaks, then pipe the mixture onto a baking sheet into shapes that look like adorable little ghosts. Don’t forget the mini chocolate chips for eyes!

Bake the meringues until they’re set, then let them sit in a turned-off oven for a couple hours to fully set and harden.

 

Boozy Pumpkin Cupcakes with Meringue Ghosts

And now for the grand finale! Place a meringue ghost on the top of each cupcake, and abracadabra -- you’ve got a boo-zy pumpkin ghost cupcake!

 

Kid-Friendly Version

Make these cuties kid-friendly for the kiddos by eliminating the rum in the filling. If additional liquid is needed, add cream one teaspoon at a time (no more than two teaspoons).

Stephanie (aka Girl Versus Dough) is off to eat more candy. I mean cupcakes. I mean both. I mean… Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!

See Recipe
Tips  

Eliminate the rum in Step 5. Add cream 1 teaspoon at a time if additional liquid is needed (max 2 additional teaspoons).

Nutrition Information 
No nutrition information available for this recipe
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