How to Make Pumpkin Mocha Cupcakes that are to die for

A monkey on a cupcake

This simple Mocha Cupcake recipe gives me a little pick-me-up in the middle of a long week during the ever-shortening days of a Wisconsin Fall. These Mocha Cupcakes refer to the incredible combination of coffee and chocolate.

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

INGREDIENTS:

-Preheat the 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. Click the link below to see full recipe.

-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 them to cool completely on the counter before frosting. Click the link below to see full recipe.

Pumpkin Spice Frosting: -1 C unsalted sweet cream butter, softened -1 C shortening -2 tsp pumpkin pie spiceree 2 tsp pumpkin pie spice -5 C powdered sugar -1 large piping bag fitted with a star tip -1 container of chocolate curls

Gradually mix in the powdered sugar until combined. Continue to mix until smooth and creamy.  Scoop into a piping bag and frost the cupcakes. Gradually mix in the  powdered sugar until combined. Continue to mix until smooth and creamy.  Scoop into piping bag and frost the cupcakes.

Pipe a dollop of the chocolate frosting in the center.

Sprinkle some chocolate curls onto the frosting.

Want to give this recipe a try? Tap the link for all the details.