Ingredients

The following ingredients have 4 Servings
  • 2 2/3 cup all purpose flour
  • 3 tablespoons espresso powder
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 tablespoons pumpkin pie spice
  • 15 ounce pumpkin puree
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 cup coffee (for brushing)
  • 2 1/4 cup heavy whipping cream (chilled)
  • 1/4 cup confectioners sugar
  • Caramel sauce for drizzling

Instruction

  • Preheat oven to 350 °F and line muffin tins with baking cups.
  • In a large bowl, whisk together flour, espresso powder, baking soda, baking powder, and pumpkin pie spice. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together pumpkin puree, sugar, dark brown sugar, and oil.
  • Beat in the eggs, one at a time, mixing well after each addition.
  • With the mixer on low, gently add in the dry ingredients in two additions. Mix until just incorporated.
  • Evenly divide the batter amongst the baking cups, filling them about 2/3 of the way full.
  • Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
  • While the cupcakes are still warm, with a pastry brush, brush the tops of the cupcakes with coffee. Allow the first coat to soak in before repeating with the 2nd and 3rd coat. Let cool completely on a wire cooling rack.
  • In the meantime while the cupcakes are cooling, make the topping.
  • In the bowl of a stand mixer fitted with the whisk attachment, gently whip the cream, starting at a low speed and gradually increasing. Slowly pour in the confectioners sugar then increase the speed of the mixer to medium high and beat until stiff peaks form.
  • Put the whipped cream mixture in a pastry bag fitted with your favorite decorative tip. Pipe the whipped cream on top of the cooled cupcakes then drizzle with caramel sauce.
  • Store in an airtight container in the fridge for up to 3 days.