Your favorite fall drink, but make it cake
Ingredients
Cupcakes:
2 2/3 Cups All purpose flour
3 Tbps Espresso powder
2 tsp Baking soda
1/2 Tbsp Pumpkin pie spice
15 oz Pumpkin puree
1 Cup Sugar
1 Cup Brown sugar
1 Cup Vegetable oil
4 Eggs
1/2 Cup Coffee (for brushing)
Frosting:
2 1/4 Cups Heavy cream (cold)
1/4 Cup Powdered sugar
Vanilla
Salt
Caramel sauce for drizzling
(For cream cheese frosting:
8 oz Cream cheese (room temp)
1 Stick Unsalted butter (room temp)
2 Cups Powdered sugar
1 tsp Vanilla
Salt)
Instructions
Preheat oven to 350F and line muffin tins.
In a large bowl whisk together flour, espresso powder, baking soda, baking powder, and pumpkin pie spice. Set aside.
In another bowl whisk together the pumpkin puree, sugars, and oil. Beat in the eggs one at a time.
Slowly add the dry ingredients into the wet in two additions. Mix until just combined and no dry spots remain.
Divide evenly between muffin tins (fill each cup about 2/3 of the way)
Bake for 18-20 minutes.
While cupcakes are still warm, brush with coffee. Allow to cool completely on a wire rack.
Make the frosting of your choice.
(For whipped cream: begin to whip the heavy cream, slowly add in the powdered sugar, whip until stiff peaks. For cream cheese: beat butter and cream cheese together, carefully add in the sugar, mix in the vanilla and milk, beat until fluffy.)
Once cupcakes are completely cool, pipe on the frosting. Drizzle with caramel or dust with pumpkin pie spice.
Store in an airtight container in the fridge.
Notes
Super moist.
Feel free to add other spices to the cupcakes or to the frosting.
Original recipe can be found here.
If you make these be sure to tag me on Instagram with @bakingwithllama or #bakingwithllama
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