Pumpkin Spice Latte Cupcakes - another installment of the coffee inspired cupcakes!

Remember how hard it was for me to post the last one?  Because trying to track down the recipe and photo credits was a scavenger hunt as so many people had used other peoples recipes for different parts.  I finally just listed all 4 sites.  This one is so much easier! This person did a FABULOUS JOB and her little cupcake wrappers she printed the log out and cut out of white paper are SO cute.  Check it Out  Here:  http://www.culinarycoutureblog.com/2014/09/pumpkin-spice-latte-cupcakes.html

Pumpkin Spice Latte Cupcakes

1 and 1/3 cups all purpose flour
1 and 1/2 tablespoons espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of cloves
1/4 teaspoon salt
3/4 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 eggs

1/4 cup coffee, for brushing

For the whipped cream:
1 and 1/4 cups heavy cream
1/4 cup powdered sugar

Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.

In a medium-sized bowl, whisk together flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.

In another medium-sized bowl, using an electric hand mixer, beat together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well-combined. Add eggs, one at a time, beating well after each addition.

Reduce mixer speed to low and gradually pour in dry ingredients, beating until just combined.

Distribute batter between prepared cupcake liners, using about 3 tablespoons of batter in each liner.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in tin for 10 minutes, then brush the cupcakes with coffee while they're still warm.  Do this two or three times, allowing each coat to soak in before brushing again.

While the cupcakes are completely cooling, prepare whipped cream. In a small bowl, using an electric hand mixer, beat heavy cream and powdered sugar until stiff peaks form. Spoon whipped cream into a piping bag fitted with a large decorating tip.

Once cupcakes are completely cooled, decorate as desired. Garnish with cinnamon and caramel sauce.

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