Pumpkin Spice Latte Cupcakes

from ButterYum

makes 12 cupcakes

INGREDIENTS

CUPCAKES:

• 1 1/3 cup all purpose flour

• 1 1/2 tablespoons espresso powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon fine table salt

• 1 cup 100% pumpkin puree

• 1/2 cup white granulated sugar

• 1/2 cup dark brown sugar

• 1/2 cup vegetable oil

• 4 large eggs

COFFEE WHIPPED CREAM:

• 2 cups heavy cream

• 1/2 cup confectioners sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon espresso powder

DIRECTIONS

TO MAKE THE CUPCAKES:

• Preheat oven to 350F and place rack in center position.

• Line muffin tin (this one is my favorite) with cupcake liners; set aside.

• In a medium bowl whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice (a simple recipe can be found here), and salt; set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, combine the 100% pure pumpkin, both sugars, and vegetable oil; then add the reserved flour mixture just until no traces of dry ingredients remain.

• Add the eggs, one at a time, beating until each is incorporated, scraping down the bowl a time or two to makes sure the mixture is homogenous.

• Use a #20 portion scoop to fill each cupcake liner and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

• Remove muffin tin from oven and rest for 10 minutes before turning cupcakes out to cool completely on a rack.

TO MAKE THE COFFEE WHIPPED CREAM:

• In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, confectioner’s sugar, vanilla, and espresso powder until whipped cream holds its shape well.

• Top completely cooled cupcakes with generous amounts of coffee whipped cream.   A disposable pastry bag fitted with a 1M piping tip makes a very nice decoration.

• If desired, garnish each cupcake with a chocolate covered espresso bean.

adapted from table for two