Pumpkin Meringue Cupcakes

This post could also be titles "Cupcakes So Good You Won't be Able to Take a Picture Before Someone Eats Some"

I modified a recipe from How Sweet it Is (favorite food blog? Favorite food blog!) to make these pumpkin mini cupcakes. They were such a hit, I'll absolutely be baking these again!

Pumpkin Meringue Cupcakes 

Cupcakes:

1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
3/4 cup pumpkin puree
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup milk

Fudge Ganache Filling: 

4 ounces chopped milk chocolate
2 tablespoons heavy cream

Meringue Frosting: 

4 large egg whites
2/3 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Line muffin tins with mini liners.

To make the cupcakes, whisk egg and sugar together in a large bowl until combined and no lumps remain. Add in vanilla extract and butter, then whisk in pumpkin puree. Add in flour, baking soda, powder, salt and pumpkin spice, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust, filling the liners 3/4 of the way full. For mini cupcakes bake for 13-15 minutes, or until cupcakes are set and spring back at the touch. Let cool completely.

While cupcakes are baking, heat the heavy cream until warm. Pour over the chopped chocolate in a large bowl, then use a spoon or whisk to stir until melted and combined. Let sit until cupcakes are cool, then fill a pastry bag with the chocolate and insert the top straight down into the cupcake, squeezing the ganache inside. (Here I kind of overfilled--it's okay, embrace the chocolate)

To make meringue, beat egg whites in the bowl of a stand mixer. Continues to beat egg whites until fluffy and increased in size. Add sugar, cream of tartar, and vanilla, continue to beat until peaks form. Fill a pastry bag (gently) with the meringue, and pipe onto cupcakes. Bake cupcakes at 325 degrees for approximately 8 minutes, or until the meringue is golden. Allow to cool to the touch before serving.