Tempting Pumpkin Mocha Cupcake Recipe

But First Desserts
by But First Desserts
24 servings
41 min

You wouldn't probably think that a pumpkin mocha cupcake would be of interest due to the combination of flavors. You will be pleasantly surprised when you sink your teeth into this tempting dessert. If you want to take something different to your next festive gathering take these with you!


The Origin of Halloween as it Dates Back

Jack-O'-Lanterns, originated in Ireland using turnips instead of pumpkins, are supposedly based on a legend about Stingy Jack. Stingy Jack trapped the Devil and only let him go only if he promised that Jack wouldn't go to hell. Heaven didn't want his soul either, so he had to go around the Earth as a ghost forever. In order to find his way, the Devil gave Jack a piece of burning coal in a turnip that was cut out to light his way. Eventually, locals began carving scary faces into their gourds to scare off evil spirits.

Tempting Pumpkin Mocha Cupcake Recipe
Recipe details
  • 24  servings
  • Prep time: 20 Minutes Cook time: 21 Minutes Total time: 41 min
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Ingredients
Pumpkin Mocha Cupcake Ingredients.
  • 1 C flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp instant espresso powder
  • 1/2 C hot water
  • 1/2 C cocoa powder
  • 6 TBSP unsalted sweet cream butter, softened
  • 3/4 C sugar
  • 1 large egg
  • 1/4 C vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp Pumpkin pie spice
Pumpkin Spice frosting ingredients:
  • 1 C unsalted sweet cream butter, softened
  • 1 C shortening
  • 1 C canned pumpkin puree
  • 2 tsp pumpkin pie spice
  • 5 C powdered sugar
  • 1 large piping bag fitted with a star tip
Decoration ingredients:
  • 2 Wilton fall sprinkles
  • 12-24 Candy Corn Pumpkins
Instructions
Cupcake Directions:
Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, pie spice, and salt until combined
Using a small bowl, combine the water, espresso powder, cocoa, and whisk until combined.
Using a standing mixer, cream together the sugar and butter.Beat in the eggs, oil, and vanilla until combined.
Alternating between the espresso mixture and flour mixture, gradually mix in both until combined.
Scoop batter into cupcake liners filling about 3/4 full.Bake in the oven for 21 minutes or until a toothpick comes out clean.
Allow cooling completely on the counter before frosting.Pumpkin Spice frosting Directions:Using a standing mixer, beat together the butter and shortening until smooth.
Mix in the pumpkin puree and the pumpkin spice.
Gradually mix in the powdered sugar until combined.
Continue to mix until smooth and creamy and stiff.
Scoop 1 C of frosting into a piping bag.Decorating the cupcakes:Pour the sprinkles into a bowl.
Using a small ice cream scooper, scoop some frosting onto the top of the cupcakes, and using a butter knife, smooth it into a thick disk.
Dip the frosting into the sprinkles and completely coat it.
Using the piping bag, pipe a dollop of frosting onto the center.
Place a candy pumpkin in the center.
Enjoy!
But First Desserts
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Comments
  • Diana Diana on Oct 15, 2021

    Can you give me adjustments for baking in high altitude? 5200 elevation
    • But First Desserts But First Desserts on Oct 16, 2021

      Hello Diana,


      Going by what I found on Google this should do the trick.


      5200 elevation: All of the ingredients that needed to be altered I did. For the oven temperature and time to bake I used the original time and added the additional time next to it. Let me know if you have any other questions.


      1 C flour plus 2 1/2 tablespoons

      3/4 tsp baking soda

      1/2 tsp salt

      1 tsp instant espresso powder

      1/2 C hot water + 1 3/4 tbsp

      1/2 C cocoa powder

      6 TBSP unsalted sweet cream butter, softened

      1/2 C sugar + 2 tbsp

      1 large egg (says to use large but not to over beat for higher elevation)

      1/4 C vegetable oil plus 2 tbsp

      1 tsp vanilla extract

      2 tsp Pumpkin pie spice


      PUMPKIN SPICE FROSTING INGREDIENTS:

      1 C unsalted sweet cream butter, softened

      1 C shortening

      1 C canned pumpkin puree

      2 tsp pumpkin pie spice

      4 1/2 C powdered sugar


      350 degrees increase 15-25 degrees or 365 to 375

      21 minutes take off about 2-3 minutes of baking time so 18 minutes to 19 minutes
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