PUMPKIN CUPCAKES WITH CHOCOLATE BUTTERCREAM AND MERINGUE GHOSTS

A few days ago I explained to you how to make meringue ghosts and today I bring you this pumpkin cupcakes recipe.

I used the ghosts as decoration and they turn out very cute as well as delicious.

Ingredients (12 cupcakes):
250 g of peeled pumpkin (8.8 oz.)
180 g flour (6.3 oz.)
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 eggs M
100 g brown sugar (3.5 oz.)
60 ml of sunflower oil
1 tablespoon of milk

Chocolate buttercream:
100 g of butter at room temperature (3.5 oz.)
250 g of chocolate (8.8 oz.)
1 tablespoon of agave syrup

Meringue ghosts (half of that quantity will be enough)

Start making the pumpkin puree.
Boil the pumpkin, blend and let it chill.

Prepare the paper liners in the mold and preheat the oven to 160ºC (320ºF).

Mix the flour with the baking soda and the cinnamon, sift and reserve.
Beat the eggs with the sugar. Add half the flour mixture until integrated. Next, add the pumpkin puree. Add the remaining flour, mix well, pour the oil and finally add the milk.

Distribute the batter into the paper liners and bake them for 20 minutes. Make sure a toothpick comes out clean.

Let them rest a couple of minutes and place them on a rack to cool down.

While they’re baking, prepare the buttercream. Melt the chocolate and mix with the butter and the agave syrup. Whisk at high speed for 5 minutes. The cream has to increase its volume.

When they are completely cool, decorate them with the buttercream.

Put the meringue ghosts.