Saturday, December 10, 2011

Pumpkin Spice Latte Cupcakes

For a co-worker's birthday in October, she requested cupcakes.  When I asked what kind, she said any.  So, I went with something that caught my eye and sounded like something *I* would like.  Turns out, pumpkin is one of her "favorite things ever," and I made a perfect choice.  Score!

These were outrageously good.  My coworkers told me I should open a cupcake business (little do they know how unskilled in the kitchen I really am).   They had that perfect flavor of the Starbucks fall treat to which I used to be addicted (until I realized how much I don't like Starbucks and thus how much cream and sugar it required to make it taste good to me as well as how big a dent such an addiction was putting in my wallet!)

I happened to have been drinking Dunkin Donuts Pumpkin Spice coffee the week I made these, so I added that additional flavor to it when I brushed that flavor of coffee over top, but any coffee (or maybe caramel, cinnamon, whatever) would add an additional treat too.

A perfect fall treat!
Shout out to my friend Lishie for the B Movie zombie plate!
Pumpkin Spice Latte Cupcakes Annie's Eats
Yield: about 2 dozen cupcakes
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
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, 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.
Source: cake adapted from Williams Sonoma

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