Espresso Pumpkin Spice Cupcakes

IMG_6810 Closeup Cupcake

I am so excited that I get to showcase my pumpkin pie spice, that I posted a few weeks back, yet again in this recipe. Pumpkin is a great flavor by itself, but when paired with certain other flavors, it really shines.

IMG_6816 Top Front View with Fork

One of those flavors is coffee, hence the popularity of the pumpkin spice latte. Chocolate makes another great pairing to pumpkin. Have you ever had a chocolate chip pumpkin loaf?? Super yummy. 

IMG_6817 Fork in Cupcake

This week, I paired pumpkin with both espresso and chocolate to create a cozy Fall cupcake. This cupcake is full of gentle warmth and spice and is very easy to throw together.

IMG_6813 Front View with Fork

Preparation of these cupcakes falls under the quick bread method since there is no need for a stand mixer. All the ingredients are combined by hand. You don’t even have to wait for your butter to come to room temperature, since it will be melted..!

IMG_6820 Closeup Cross Section of Cupcake

Two bowls and ten minutes is all it takes to bring this batter together. I threw in some walnuts for extra texture, but they are completely optional. You can even use pecans instead, if you wish. 

IMG_6827 Closeup of Bite on Fork 2

These cupcakes could become muffins without the use of frosting. I decided to fancy up these little cakes with a fluffy Caramel Espresso Chocolate Cooked Frosting that is absolutely divine. The caramel notes are a lovely compliment to the espresso, chocolate, and pumpkin flavors throughout the cupcake. Bake up these special cupcakes and they will fast become an Autumn favorite.

IMG_6829 Cupcake in Hand

Espresso Pumpkin Spice Cupcakes

Yield: 12 cupcakes

1 c all-purpose flour

2 1/2 t pumpkin spice blend

1/2 t baking powder

1/2 t baking soda

1/2 t salt

1/2 c unsalted butter, melted

1 c granulated sugar

1 c pumpkin puree

2 eggs, room temperature

1 1/2 T espresso dissolved in 3 T warm water

1 1/2 t vanilla extract

1/2 c mini chocolate chips

1/2 c walnuts or pecans, chopped, optional

Preheat your oven to 350 F. 

In a bowl, whisk together the butter and sugar until evenly combined. Then add in eggs, pumpkin puree, espresso-water mixture, vanilla extract, and salt until all ingredients are well combined. 

IMG_6790 Wet Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and your pumpkin spice blend. Then toss in your chocolate chips and nuts, if you are using them. 

IMG_6793 Chips in Dry Ingredients

Add the mixed dry ingredients to the bowl of mixed wet ingredients and gently combine until just incorporated. 

IMG_6794 Batter in Bowl

Scoop the batter into a lined cupcake tray and bake for 24-26 minutes.

IMG_6798 Batter in Cupcake Tin

Let the cupcakes cool completely before frosting them. 

IMG_6803 Closeup of Single Cupcake in Tin

I find that this Cooked Fudge Frosting is the perfect accompaniment to this lovely spiced cupcake.

IMG_6801 Closeup of Cupcakes in Tin 2

IMG_6805 Baked Cupcakes at Angle

IMG_6804 Closeup of Baked Cupcakes in Tin

IMG_6811 Closeup Top Front View Cupcake

IMG_6816 Top Front View with Fork

Sweetly  Yours,

Leelabean

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