Tempting Pumpkin Mocha Cupcake Recipe
You wouldn't probably think that a pumpkin mocha cupcake would be of interest due to the combination of flavors. You will be pleasantly surprised when you sink your teeth into this tempting dessert. If you want to take something different to your next festive gathering take these with you!
Equipment
- large piping bag fitted with a star tip
Ingredients
Pumpkin Mocha Cupcake Ingredients.
- 1 cup flour
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp instant espresso powder
- ½ cup hot water
- ½ cup cocoa powder
- 6 tbsp butter softened unsalted sweet cream
- ¾ cup sugar
- 1 large egg
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 tsp Pumpkin pie spice
Pumpkin Spice frosting ingredients:
- 1 cup unsalted sweet cream butter softened
- 1 cup shortening
- 1 cup canned pumpkin puree
- 2 tsp pumpkin pie spice
- 5 cup powdered sugar
Decoration ingredients:
- 2 Wilton fall sprinkles
- 12-24 Candy Corn Pumpkins
Instructions
Cupcake Directions:
- Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, pie spice, and salt until combined
- Using a small bowl, combine the water, espresso powder, cocoa, and whisk until combined.
- Using a standing mixer, cream together the sugar and butter.
Beat in the eggs, oil, and vanilla until combined. - Alternating between the espresso mixture and flour mixture, gradually mix in both until combined.
- Scoop batter into cupcake liners filling about 3/4 full.
Bake in the oven for 21 minutes or until a toothpick comes out clean. - Allow cooling completely on the counter before frosting.
Pumpkin Spice frosting Directions:
- Using a standing mixer, beat together the butter and shortening until smooth.
- Mix in the pumpkin puree and the pumpkin spice.
- Gradually mix in the powdered sugar until combined.
- Continue to mix until smooth and creamy and stiff.
- Scoop 1 ½ C of frosting into a piping bag.
Decorating the cupcakes:
- Pour the sprinkles into a bowl.
- Using a small ice cream scooper, scoop some frosting onto the top of the cupcakes, and using a butter knife, smooth it into a thick disk.
- Dip the frosting into the sprinkles and completely coat it.
- Using the piping bag, pipe a dollop of frosting onto the center.
- Place a candy pumpkin in the center.
- Enjoy!
Nutrition
Serving: 1cupcakeCalories: 344kcalCarbohydrates: 38gProtein: 1gFat: 22gSaturated Fat: 11gTrans Fat: 2gCholesterol: 35mgSodium: 116mgPotassium: 64mgFiber: 1gSugar: 32gVitamin A: 1923IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!