Pumpkin cupcakes with chocolate ganache filling and topped with meringue ghosts

Name: Pumpkin cupcakes with chocolate ganache filling and topped with meringue ghosts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters canned pumpkin puree; 12 servings mini chocolate chips for eyes; 0 teaspoons cream of tartar; 227 grams dark chocolate, chopped; 2 egg whites; 2 eggs; 237 milliliters flour; 1 teaspoon ground cinnamon; 237 milliliters heavy cream; 0 teaspoons nutmeg; 1 pinch pinch of salt; 118 milliliters powder sugar; 177 milliliters sugar; 118 milliliters 1 tbsp vegetable oil

Pumpkin cupcakes with chocolate ganache filling and topped with meringue ghosts might be just the American recipe you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 405 calories, 5g of protein, and 26g of fat. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. If you have egg whites, nutmeg, pumpkin puree, and a few other ingredients on hand, you can make it.

Instructions

First make the chocolate ganache. In a small saucepan, bring the heavy cream to a boil and then pour over a bowl with the chopped chocolates.

Ingredients you will need

Heavy Cream

Chocolate

Equipment you will use

Sauce Pan

Bowl

Mix and stir until chocolate is completely melted and smooth.

Ingredients you will need

Chocolate

Place in fridge to chill until ganache is firm enough for piping, about 1 hour.

Next, make the meringues. Preheat oven to 200F. In a clean mixing bowl, whip egg whites at high speed until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Mixing Bowl

Oven

Add in the cream of tartar and sugar and continue to whip until stiff peaks form. You should be able to turn the mixing bowl upside down without your egg whites falling out. Using a piping bag, pipe ghosts onto a baking sheet lined with parchment paper. Use mini chocolate chips, insert two to form eyes for each ghost.

Ingredients you will need

Mini Chocolate Chips

Cream Of Tartar

Egg Whites

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Mixing Bowl

Bake for about 1 hour until meringues dry out and are firm.

Equipment you will use

Oven

To make the cupcakes: Preheat oven to 350F.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Combine the sugar, oil, pumpkin and eggs in a large mixing bowl. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Ingredients you will need

Baking Soda

Cinnamon

Pumpkin

Nutmeg

All Purpose Flour

Sugar

Egg

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Whisk

Add flour mixture to the wet mixture and mix on high speed for about 5 minutes until batter is smooth and no clumps of flour remain.

Ingredients you will need

All Purpose Flour

Line cupcake pan with cupcake liners. Spoon batter in each cupcake liner until about 1/2 full. Using the 1/2 tbsp measuring spoon, scoop out about 1/2 tbsp of firm chocolate ganache and drop in the middle of each cupcake. Spoon more batter into each cupcake liner so that the ganache is covered and cupcake liners are about 2/3 full.

Ingredients you will need

Chocolate

Cupcakes

Equipment you will use

Measuring Spoon

Muffin Liners

Muffin Tray

Bake in preheated oven for approximately 15 minutes or until tops are firm and a toorthpick inserted on the side comes out clean. If you insert it where the ganache is, only melted ganache should cling to the toothpick and not uncooked batter crumbs.

Equipment you will use

Toothpicks