Pumpkin Cupcakes

Pumpkin Cupcakes are  perfect for your Halloween or autumn gathering.  For the chocolate cupcake I used Cook's Illustrated's recipe which is super easy to make and comes together by hand in one bowl.  My favorite Swiss meringue buttercream was piped on top of each cupcake to create the pumpkin effect.   

Cook's Illustrated Ultimate Chocolate Cupcake

 

Swiss Meringue Buttercream 

 

5 large egg whites (~150g)

1 1/4 cup granulated sugar

1 tsp salt

1 tsp vanilla extract

1 lb unsalted butter cut in to pieces, at room temperature

 

Place sugar, egg whites and salt in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla extract, and beat just until combined.

 

Decorating Tips

Pumpkin Body: Ateco 862

Pumpkin Stem: Ateco 19

Leaf:  Ateco 352

Vine: Ateco 2