Taste: Just like fall, just like your favorite seasonal coffee-shop drink. I love that these cupcakes are clearly a dessert yet not cloying.
Texture: The cakes are perfectly moist, the cream is light, and the caramel sticks to your lips.
Ease: I made my caramel sauce a day ahead of time (you could also use store-bought). Making the cakes a day ahead of time would be a time-saver too.
Pros: The perfect cupcake version of that beloved autumn coffee drink.
Would I make this again? Yes.
- 2 2/3 cups all-purpose flour
- 3 tablespoons espresso powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup canola or vegetable oil
- 3 large eggs
For the whipped cream:
- 2 1/4 cups heavy cream, chilled
- 1/4 cup confectioners’ sugar
- caramel sauce (I used half of this recipe)
For 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, 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. 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. Let cool completely.
For 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.