A Pumpkin Mocha Cupcake Helps You Welcome Fall

I don’t have that Seasonal Affective Disorder, but go crazy during the longer, colorless cold days of the Wisconsin winter. This simple Mocha Cupcake recipe gives me a little pick-me-up in the middle of a long week. Accrding to the dictionary – Mocha is a high quality type of coffee made from a specific coffee bean. It’s easily confused with the flavored drink also called a mocha, which combines coffee and chocolate. Well, these Mocha Cupcakes refer to the latter; the combination of coffee and chocolate. Throw in a bit of pumpkin? That makes for an amazing pumpkin mocha cupcake.
 
 

Refresh Yourself with a Pumpkin Mocha Cupcake

This recipe makes 12 cupcakes – I share how to use a box of cake mix instead of making them from scratch, but that will double your recipe. Just make sure to double the frosting too!

You will need:
1 C flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp instant espresso powder
1/2 C hot water
1/2 C cocoa powder
6 TBSP unsalted sweet cream butter, softened
3/4 C sugar
1 large egg
1/4 C vegetable oil
1 tsp vanilla extract
2 tsp Pumpkin pie spice
 
Cupcake Directions:
Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, pie spice and salt until combined.
Using a small bowl, combine the water, espresso powder, cocoa, and whisk until combined.
Using a standing mixer, cream together the sugar and butter.
Beat in the eggs, oil and vanilla until combined.
Alternating between the espresso mixture and flour mixture, gradually mix in both until combined.
Scoop batter into cupcake liners filling about 3/4 full.
Bake in the oven for 21 minutes or until a toothpick comes out clean.
Allow to cool completely on the counter before frosting.
 
Refresh Yourself with a Pumpkin Mocha Cupcake
 
***If you want to use a boxed mix to speed things up? Use a box of Devil’s Food Cake Mix instead of the flour, baking soda, salt, sugar, and cocoa.

You would still need: 2 tsp instant espresso powder, 1 C hot water, 2 large eggs, 1 C vegetable oil, 2 tsp vanilla extract, 4 tsp Pumpkin pie spice

 
Box Mix Cupcake Directions:
Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
In a medium bowl, empty the boxed cake mix.
Using a small bowl, combine the water, espresso powder, and whisk until combined.
Beat in the eggs, oil and vanilla until combined.
Alternating between the espresso mixture and cake mixture, gradually mix in both until combined.
Scoop batter into cupcake liners filling about 3/4 full.
Bake in the oven for 18-21 minutes or until a toothpick comes out clean.
Allow to cool completely on the counter before frosting.
 
Pumpkin Spice Frosting:
1 C unsalted sweet cream butter, softened
1 C shortening
1 C canned pumpkin puree
2 tsp pumpkin pie spice
5 C powdered sugar
1 large piping bag fitted with a star tip
1 container of chocolate curls
 
Directions:
Using a standing mixer, beat together the butter and shortening until smooth. Mix in the pumpkin puree and the pumpkin spice.
Gradually mix in the powdered sugar until combined. Continue to mix until smooth and creamy. Scoop into piping bag and frost the cupcakes.
Sprinkle some chocolate curls onto the frosting.

Other fun fall cupcakes