Boozy Pumpkin Cupcakes with Meringue Ghosts

Steps

• 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.