Ingredients:
Cupcakes
- 2 2/3 C. flour
- 3 Tbsp espresso powder
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 1 (15 oz) can of pumpkin puree (NOT pumpkin pie filling)
- 1 C. granulated sugar
- 1 C. brown sugar
- 1 C. vegetable oil
- 3 large eggs
Frosting
- 2 1/4 C. heavy whipping cream, chilled
- 1/4 C. powdered sugar
Caramel sauce filling/topping
- caramel sauce
- cinnamon
Instructions:
Cupcakes
- Preheat oven to 350°F. Line two 12-hole cupcakes tins with cupcake papers.
- In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir together and set aside.
- With an electric mixer, mix together the pumpkin, granulated sugar, brown sugar, and oil on medium speed. Add the eggs one at a time, beating well after each addition.
- Add the flour mixture in two additions, mixing until just incorporated.
- Fill the cupcake papers ~3/4 full. Bake until cupcakes are golden and a toothpick comes out clean, about 18-20 minutes.
- Transfer the pans to a wire rack to cool for about 10 minutes, then remove the cupcakes from the pan. Let cool completely.
Caramel Sauce
- Follow recipe, here.
- Pour into a squeeze bottle. Insert tip of squeeze bottle into cupcake and squeeze some caramel sauce into the cupcake.
Frosting
- In a medium bowl with an electric mixer fitted with a whisk attachment, whip heavy cream on medium-low speed at first, gradually increasing to high speed.
- Blend in powdered sugar, gradually.
- Whip until stiff peaks form, careful not to over-beat.
- Using a pastry bag with a decorative tip, frost the cooled cupcakes.
- Sprinkle with ground cinnamon and caramel sauce.
*Store in an air tight container.
*Refrigeration recommended.
*Refrigeration recommended.