Monday, October 3, 2011

Pumpkin Spice Latte Cupcakes





Ahhhh…fall has descended upon us (even here in Florida).  Cooler temps, Starbucks Pumpkin Lattes and Dunkin Donuts Pumpkin treats are a sure sign of fall for me.  So, for our first fall-ish weekend, we made chili and these amazing Pumpkin Spice Latte Cupcakes. I just love fall!


 Pumpkin Spice Latte Cupcakes


Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing
For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar
For garnish:
Ground cinnamon

Directions:
Preheat the oven to 350°F.  Line cupcake pans with paper liners or grease and flour.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, and salt.  Stir together and set aside.  In the bowl of an electric 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 about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.



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