Add in the butter, and stir on low speed until the mixture resembles damp sand.

Stir in the eggs one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

Add the brewed tea, pumpkin puree, Greek yogurt, and vanilla, and mix until incorporated. Scrape the bottom and sides of the bowl with a silicone spatula, and mix for about 90 seconds more, to aerate the batter and develop the cake’s structure.

Fill the KitchenAid® Muffin Pan no more than 2/3 full and bake for 15 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean. Cool completely, then frost and decorate.

Place the egg whites and sugar in the bowl of the KitchenAid® Stand Mixer. Place over a pot of simmering water. Cook, whisking occasionally, until the mixture no longer feels gritty when rubbed between the thumb and forefinger.

Remove the egg white mixture from the heat, and whip on medium-high speed (using the whip attachment) until there is no hint of warmth remaining, and the meringue holds stiff peaks.

Add the butter, a tablespoon at a time, while continuing to whip on medium-high speed.

Stir in the five-spice powder, ginger, and black pepper until completely incorporated.

(If the buttercream seems runny, place the bowl in the refrigerator for 10-20 minutes, then whip again until fluffy and stiff.)

Pipe the buttercream on the cupcakes in a rosette. Sprinkle with chocolate vermicelli, and garnish with a fondant pumpkin.