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.
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.
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.
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..!
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.
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.
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.
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.
Add the mixed dry ingredients to the bowl of mixed wet ingredients and gently combine until just incorporated.
Scoop the batter into a lined cupcake tray and bake for 24-26 minutes.
Let the cupcakes cool completely before frosting them.
I find that this Cooked Fudge Frosting is the perfect accompaniment to this lovely spiced cupcake.
Sweetly ♥ Yours,