These unique cupcakes are the essence of autumnal, Halloween baking that will delight both children and adults. The deeply chocolatey, moist cake serves as the perfect base for the velvety, spiced cream made with pumpkin purée and mascarpone cheese. Topped with a charming, crunchy meringue shaped like a ghost, they add not only sweetness but also a fantastic appearance. This dessert combines various textures: the softness of the cupcake, the creaminess of the filling, and the lightness of the meringue. Serve them at your Halloween party, and they will become the star of the evening. Their flavor is balanced – the intense chocolate is complemented by the sweetness and delicate tartness of the pumpkin, while hints of cinnamon and nutmeg create a warm, autumnal mood.
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Prepare your workspace. Preheat the oven to 180°C (top and bottom heat, no convection). Line a 12-cup muffin tin with paper liners. Prepare two bowls: one large and one medium.
In a large bowl, combine the dry ingredients. Add the flour, sugar, cocoa powder, baking powder, and a pinch of salt. Use a whisk to thoroughly mix all the ingredients and aerate them. This will help avoid lumps and make the batter fluffier.
In a second, medium bowl, combine the wet ingredients. Crack the eggs and lightly beat them with a fork. Then add the canola oil and buttermilk. Whisk just until the ingredients are combined into a smooth, liquid mixture.
Combine the contents of both bowls. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, mix everything very briefly, just until the ingredients are combined. There may be small lumps in the batter – this is normal.
Fill the cupcake liners with batter to about 3/4 of their height. Use an ice cream scoop or two regular spoons – one for scooping and the other for sliding the batter off. Place the pan in the preheated oven and bake for 20-22 minutes.
After baking, remove the pan from the oven. Leave the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Decorating warm cupcakes will cause the frosting to melt.
While the cupcakes are cooling, prepare the cream. In a medium bowl, place the chilled mascarpone cheese, pumpkin purée, sifted powdered sugar, cinnamon, and a pinch of nutmeg.
Beat everything with a mixer on medium speed for about 1-2 minutes, until the ingredients combine into a smooth, uniform, and thick cream. Do not beat too long to prevent the mascarpone cheese from curdling.
Prepare the meringues. Preheat the oven to 110°C (fan). Line a baking sheet with parchment paper. In a perfectly clean and dry mixing bowl, pour in the egg whites. Add a pinch of salt and lemon juice.
Start beating the egg whites on medium speed. When the foam becomes white and thick (known as 'soft peaks' - when you lift the mixer, the foam forms a peak that falls), begin adding the powdered sugar, one tablespoon at a time, while continuously mixing. After all the sugar has been added, increase the speed to maximum and beat for another 5-7 minutes.
Transfer the meringue mixture to a piping bag fitted with a large round tip. Pipe the meringues onto the prepared baking sheet, forming shapes that resemble little ghosts – a taller, rounded shape with a small 'tail' on top. Leave space between the meringues.
Place the tray with the meringues in the preheated oven. Bake (or rather dry) for about 60-70 minutes. After this time, turn off the oven, slightly open the door, and leave the meringues inside to cool completely (preferably for a few hours or overnight).
Assemble the cupcakes. On each completely cooled cupcake, spread a portion of pumpkin cream. You can do this with a spatula to create a flat surface, or use a piping bag to create a decorative pattern.
On top of the cream, gently place one meringue ghost. If you are using black sesame, with the help of tweezers or the tip of a toothpick, place two seeds on each meringue to create eyes. Your 'Night Spirits' are ready to serve!
The tradition of 'trick-or-treating' originates from the medieval custom of 'souling', during which poor people would go from house to house on All Souls' Day, asking for food in exchange for prayers for the souls of the deceased. Instead of candies, they received 'soul cakes'.
Serve the cupcakes on a dark, graphite, or black plate to highlight their colors. For an extra 'wow' effect, you can decorate the plate with edible glitter or arrange a few candied orange slices around the cupcakes. They look great alongside hot chocolate or spiced tea.
Cupcakes taste best on the day they are made. If you need to store them, keep the components separate. Cupcakes in an airtight container at room temperature (up to 2 days). Cream in the refrigerator (up to 3 days). Meringues in an airtight container in a dry place (up to 2 weeks). Assemble everything just before serving to prevent the meringues from softening due to moisture from the cream.
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