Soft, moist pumpkin cupcakes decorated with cream cheese buttercream to look like cute (and slightly spooky) monsters — perfect for a Halloween party for kids and adults. The base is a fragrant batter made with pumpkin puree and spice, giving it an orange color and deep flavor. The cream combines the delicacy of cream cheese with the richness of butter and powdered sugar, allowing you to shape "hair" and "fiery" expressions. The decoration uses chocolate chips for eyes and optional black gel food coloring to give the cream a darker character. The cupcakes look great served on a black plate with a sprinkle of sugar decorations; they pair well with hot chocolate, spiced coffee, or ginger tea. They attract the eye with the contrast of orange and black, while the texture is created by the moist interior and smooth cream.
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Preheat the oven to 180°C (top-bottom, without fan). Place 12 muffin liners in the mold or grease the mold with butter and dust with flour. Take all dairy ingredients and eggs out of the fridge to reach room temperature (about 20–30 minutes). Prepare a spoon for scooping the batter or two tablespoons.
In a large bowl, sift 300 g of wheat flour and add 10 g of baking powder and 3 g of baking soda. Add 2 g of salt, 4 g of cinnamon, 2 g of ginger, and 1 g of nutmeg. Gently mix the dry ingredients with a wooden spoon or whisk to evenly distribute the spices in the flour.
In a second, medium bowl, whisk 120 g of eggs with 150 g of brown sugar for about 2 minutes with a manual whisk or 1 minute with a mixer on medium speed — the mixture should be smooth and slightly frothy. Add 80 g of melted (but not hot) butter and 30 g of oil, and mix well. Then add 300 g of pumpkin puree, 120 ml of milk, and 10 g of vanilla extract. Mix until smooth, until the mixture is homogeneous (without larger streaks of puree).
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula or spoon and gently mix only until the dry ingredients are no longer visible — the batter should be thick but flow off the spoon. Do not overmix (a maximum of 20-30 turns with the spatula). If you see dry lumps of flour, gently break them apart.
Fill the cupcake liners with batter to about 2/3 full (use an ice cream scoop or a large tablespoon). Place the pan in the preheated oven on the middle rack. Bake for 20–23 minutes: check with a toothpick — when inserted in the center, it should come out dry or with a few moist crumbs, the cupcakes are ready. Once removed, leave in the pan for 5 minutes, then transfer to a wire rack and cool completely (at least 30 minutes) before frosting.
Prepare the cream: place 250 g of cream cheese (at room temperature) and 50 g of soft butter in a bowl. Using a stand mixer or hand mixer, beat on low speed for about 30 seconds until the mixture is combined. Gradually add 120 g of sifted powdered sugar (first 1/3, mix, then add the remaining portions), beating on medium speed for 2–3 minutes until the cream is smooth and fluffy. If you want to achieve a black, dark color, set aside about 1/3 of the cream in a separate bowl and add a very small amount of food coloring (10 g is enough for the whole batch — add gradually until you reach the desired shade).
Transfer the cream to a piping bag fitted with a wide star tip (or a regular round tip if you want the monster to have "hair"). Pipe the cream onto the cooled cupcakes using short, irregular motions to resemble tufts or waves. With the dark cream (if you prepared it), make accents: lines on the "hair" or outlines of the eyes. Insert 2 chocolate chips into each cream as eyes. You can also add sprinkles or small gummy candies for decoration.
Arrange the cupcakes on a plate or stand. If you want a "dark scene" effect, decorate the plate with edible glitter or small candies. Serve at room temperature within 3 hours of taking them out of the fridge (the cream will soften slightly and be perfect for eating).
Pumpkin has long been associated with autumn and Halloween — in the 19th century in Ireland and Scotland, carved turnips were used as lanterns instead of pumpkins. In America, where pumpkins were abundant, turnips were replaced with them, which started the typical image of the Halloween pumpkin we know today.
Serve the cupcakes slightly chilled (the frosting will be more stable) or at room temperature. For serving, pay attention to the contrast of colors — a black plate or dark-colored paper liners will enhance the Halloween effect. For drinks, I recommend hot chocolate with pumpkin spice or aromatic coffee with a hint of cinnamon.
Store in an airtight container in the refrigerator for up to 3 days (the cream cheese requires refrigeration). To refresh the cream before serving, take the cupcakes out of the refrigerator for 30 minutes to let the cream soften. Cupcakes without cream can be stored at room temperature for up to 24 hours in an airtight container, or freeze the bases for up to 1 month (after thawing, let them fully defrost and decorate with fresh cream).
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