Halloween Cupcakes | Ghost Meringue Cupcakes

This is one of my most popular posts, originally posted in 2011. I get multiple use permission requests every October, so I thought I'd re-share it with you, too. Emma and I plan to make them for our Pumpkin Carving party this weekend. I can't wait to see what she thinks of the meringue - it is much like her beloved "Marsh-Marsh".
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Have you ever made swiss meringue? Or used a piping bag? Halloween is a great holiday to experiment and try new skills... you can say your failed attempt was supposed to be 'scary' and imperfect! These Ghost Meringue Cupcakes are so, so simple to make - you can't go wrong.

Ghost Meringue Cupcakes
with Oreo Dirt
Spooky Halloween Treats

24 Chocolate Cupcakes (I use a box!)
1 recipe of Chocolate Buttercream (recipe below)
White or Brown Cupcake Liners
10 Oreo Cookies, crumbled
1 recipe of Swiss Meringue (recipe below)
2 Piping Bags (I use disposable, you can buy here)
Black Food Coloring
Toothpick

I like all of the different shapes and sizes of the meringue 'ghosts' - it makes them seem like they have different personalities.

Swiss Meringue

4 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter. Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved. If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

Transfer the mixture to your kitchen aid fitted with the whisk attachment. Whisk on high for 7-10 minutes. The mixture will cool and froth into a thick meringue as it whips.

Chocolate Buttercream

2 sticks of butter, softened
4 cups of powdered sugar
2 tablespoons of cocoa
1 teaspoon of vanilla

In a kitchen aid fitted with a paddle attachment, whip together all of the ingredients for 5 minutes until light and airy. If needed, add more powdered sugar or a tiny bit of milk to achieve desired thickness.