Pumpkin Spice Latte Cupcakes.

Holy Bajesus!!  These things went quicker than any other cupcake I have ever made.  EVER. 

Usually, after lunch - there will be about 6, or so, cupcakes left in the office work room.  Not with these bad boys.  There wasn't one left.  Not even half of one.

So - here you go.  Be fancy.  (Please, please, please - even though it might kill you - fight the urge to make a thicker frosting.  If you make a cream cheese, or butter cream, frosting for these you will lose the wonderful "latte" taste and feel.  Don't do it.)

*this has been take from Annie's Eats, who, I believe, took it from Williams Sonoma*

Pumpkin Spice Latte Cupcakes:

Ingredients

• 2 2/3 cups all-purpose flour
• 3 tbsp. espresso powder
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/8 tsp. grated nutmeg
• 1/8 tsp. ground cloves
• 1 tsp. salt
• 1 (15 oz.) can pumpkin puree

• 1 cup sugar
• 1 cup brown sugar
• 1 cup canola or vegetable oil
• 4 large eggs
• ½ cup coffee or espresso, for brushing
• 2¼ cups heavy cream, chilled
• ¼ cup confectioners' sugar
• Ground cinnamon
• Caramel sauce

Let's Begin:  Preheat the oven to 350°F. Line cupcake pans with paper liners. Blah Blah Blah.

Combine, in a bowl, the flour, espresso powder (you can substitute instant coffee here and be just fine), baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Whisk it all together, and put it to the side. Mix together (in your mixer if you wish) the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each egg. Slowly, add the flour mixture in two batches, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

Makes about 32 cupcakes.

Frosting Time:  Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Now frost those cupcakes, I like to use my Pampered Chef Easy Accent Decorator to frost them, but you do you. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.  These actually hold up really well, so don't worry about the fluffy frosting *melting*

Here's to yummy treats.

Andrea