Happy Halloween! Are you all out trick or treating? Eating all the candy you can find? Dressing up as a sexy *insert any costume here* and going out? I am currently sitting on my couch watching Halloween episodes of New Girl so….RAGE ON. But I did dress up as June Cleaver for the employee costume contest at work on Saturday which fit perfectly into our whole 50s theme but also gave me a reason to wear a bloody cleaver on my head. So I’ll call the weekend a success. And let me just say, after an actual day of baking in June’s whole get up….thank GOD I do not actually have to wear a dress everyday. Or do my hair. Or put on makeup. Or wear shoes other than my chocolate smeared Nikes. There are lots of good things about being hidden away in the back kitchen of a bakery all day everyday. But for one day, I can get my June Cleaver on. Especially if it means eating all the Halloween candy I can find.
In my opinion, the only thing more October-y than Halloween candy is the most wonderful pumpkiny thing in all the world, the pumpkin spice latte (!!!). When PSLs come back each year, I go nuts. And pretty much don’t stop from months. And if you’re going to pretend that you are too classy of a coffee drinker to appreciate the bright orange, non-pumpkin containing, whipped cream topped beauty that is a PSL you can just stop lying to yourself right now. You love it. I love it. So let’s make some cupcakes about it.
These cupcakes are pumpkin cake (the same as I used for this cake) topped with an espresso buttercream that is insane. I could not stop eating it. Like, straight out of the bowl with my finger. No cupcake vessel necessary. This will probably mean nothing to anyone, but a long time ago Haggen Daaz used to make this coffee ice cream that was so so good and then they stopped making it and I was really sad. This frosting tastes exactly like that ice cream. It was a big moment for me. Add in some super moist, super spiced pumpkin cake and it’s just the best cupcake Halloween could ever ask for.
Pumpkin Spice Latte Cupcakes
Makes 2 dozen
Pumpkin cake adapted from Food and Wine
| Ingredients |
For the cupcakes:
- 3 cups flour
- 2 tbsp. cinnamon
- 1 tbsp. ginger
- 2 tsp. nutmeg
- 1 tsp. cloves
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 1 /2 tsp. salt
- 4 eggs
- 1 1/2 cups brown sugar
- 1 15oz. can pumpkin
- 1 cup canola oil
For the frosting:
- 1 cup unsalted butter, room temp
- 3 cups powdered sugar
- 1 tsp. vanilla
- 2 tbsp. instant coffee
- pinch of salt
| Instructions |
- Preheat oven to 350. Line cupcake pans with 24 paper liners and set aside.
- Combine the dry ingredients in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, brown sugar, pumpkin and oil until combined. Add the dry ingredients and beat on low until combined. If the batter is lumpy, bump the mixer speed up to high for 10-20 seconds until smooth.
- Divide the batter between the prepared pans and bake 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Meanwhile, beat the butter in the bowl of a stand mixer until smooth. Add the powdered sugar and beat on high speed until combined. Add the vanilla and salt, beat to combine. Scrape down the bowl. In a small bowl, mix instant coffee with 1 tbsp. water and stir until dissolved. Add the coffee to the frosting and beat on high until light and fluffy, at least 2 minutes.
- Frost the cupcakes, sprinkle with cinnamon and serve.