Anyways, my sister had a dinner party while I was home last Monday, and oh man was it delicious. It was a kick off to fall dinner, so she had rosemary chicken ternderloins, pork with a pear maple glaze, brie and thyme mashed potatoes (YUM), acorn squash, and mixed roasted veggies with pumpkin seeds (brilliant!). She even had an apple crisp with bacon topping (made by Alli Brown), pumpkin spice sangria and spiked apple cider. Delicious. Everything was amazing and I will be getting most of those recipes from her in the near future. So along with all of the other deliciousness, she asked me to make a sweet potato dish (which I will post later), but I have been wanting to make these cupcakes for a while now, so I told her I would do both.
I borrowed my mom's kitchen and it was SO nice to bake in an American kitchen! One thing I can't stand about Germany is the itty bitty ovens. My oven is so small I have to use special cookie sheets, and it only has one rack. So my baking takes 10x longer because I have to do it in batches. Using my mom's oven was amazing. It took me no time at all to whip these cupcakes at all, and I must say, they were some of the most delicious cupcakes I have ever had. They literally tasted exactly like a pumpkin spice latter (I know, who would have thunk ;)). But in all seriousness, they were really good and everybody that tried one said they loved them, and some even asked for the recipe. One thing that I did change was that I couldn't find espresso powder, so I just used ground espresso and it worked just as well. You could probably even use just regular coffee too. They really are such a perfect fall treat.
Photo taken by Alli Brown
Pumpkin Spice Latte Cupcakes
Yield: about 2 dozen 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
Caramel sauce
Directions:
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer or just a regular bowl, 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, or use a regular hand 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.
Adapted from Annie's Eats
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