Keyword: Baking, Cake and cupcakes, Coffee, Cupcakes, Fall, Halloween, Pumpkin
Skill: intermediate
Servings: 1
INGREDIENTS
For the Cupcakes:
3 cups all-purpose flour
1 tablespoon espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (15 oz.) can pumpkin puree
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs, room temperature
For the Whipped Topping:
2 cups heavy cream, chilled
¼ cup confectioners’ sugar
Other Toppings:
Ground cinnamon for dusting
Caramel sauce for drizzling
INSTRUCTIONS
Preheat the oven to 350°F.
Line cupcake pans with paper liners.
In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, pumpkin pie spice, and salt.
Stir together and set aside.
In the bowl of a stand mixer, blend together the pumpkin, granulated sugar, brown sugar, and oil. Add the eggs one at a time, beating well after each addition.
With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated. Fill the cupcake liners ¾ full.
Bake until the cupcakes are golden, about 18-20 minutes. Cool on wire rack for 10 minutes, then remove the cupcakes from the pans.
To make the whipped topping, place the heavy cream in the clean bowl of a stand mixer fitted with the whisk attachment. Whip on medium-low then increase to high speed.
Add in the confectioners’ sugar ¼ cup at a time. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a large open star tip to frost the cooled cupcakes.
Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.