Of Cupcakes

Saturday, January 19, 2013

Okay so before I start this, I just want to give a huge thank you to my dad.  Without him, this post wouldn't be happening, and my mom would not have gotten the special treats that I made for her birthday.  :)
I'm just going to say, when I tell you this you're going to get a big glimpse into my personality-if you haven't already figured it out.  As in, an impulsive and not exactly detailed planner. 
It was 8:00 at night, and my dad was going to take me and a few of my siblinsg to buy my mom a birthday gift.  All is good.  At 8:02 I decided that i wanted to make her something. Something special.  Like pumpkin snickerdoodle latte cupcakes.  YUM YUM YUM.  Can you say yum again?!?!
Graciously, he agreed to let me get the few ingredients that we didn't have.  So we're going through the store, checking things off our list.  Until we come to the last inredient: Espresso Powder.
My dad had no clue what that was, and we COULD NOT find it!!  We looked all over the store, up and down the coffee aisle at least ten times.  Finally, being the amazing dad he was, he looked it up on his phone. (I love techonology!)  It ended up being squeezed up on the top shelf by a gazillion other boxes of coffee.
Here's a picture of it, in case you ever need to go searching in Dillons to find it!

Okay, on to the recipe. ( I added the pictures)

Pumpkin Snickerdoodle Latte Cupcakes
    for the spiced pumpkin espresso cupcakes:
  • 2-1/3 c. all-purpose flour
  • 1 c. white whole wheat flour (or just use 1 c. additional all-purpose flour)
  • 2 c. sugar
  • 3 T. espresso powder
  • 1 tsp. kosher salt
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3 tsp. ground cinnamon
  • 1-1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 4 large eggs
  • 1 15-oz. can pumpkin puree (not pre-spiced)
  • 1 c. unsalted butter, melted
  • 2 tsp. pure vanilla extract
    for the cream cheese frosting:
  • 16 oz. cream cheese, at room temperature
  • 1 c. unsalted butter, at room temperature
  • 2 tsp. pure vanilla extract
  • 2 tsp. ground cinnamon
  • 6 c. powdered sugar, sifted
    for the finishing touches:
  • 1 tsp. ground cinnamon
  • 2 T. sugar
  • 24 chocolate covered coffee beans (Note: We looked everywhere for these too, and couldn't find them.  The cupcakes still turned out great anyway)

for the spiced pumpkin espresso cupcakes:
Preheat oven to 350°. Line 2 standard muffin tins with 24 paper baking liners. Set aside.
In a medium bowl, sift together the flours, sugar, espresso powder, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
In another medium bowl, combine the eggs, pumpkin, melted butter, and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened.
Divide batter between the 24 prepared cups. Bake for 18-20 minutes, or just until a wooden toothpick inserted into centers of the cupcakes comes out clean. Do not overbake. Remove from pan to a wire rack to cool completely.
for the cream cheese frosting:
Using an electric mixer, beat cream cheese until completely smooth and creamy. Add butter and beat again for another minute or two, until the mixture is light and fluffy. Add vanilla and cinnamon and beat just to combine. Slowly add powdered sugar, one cup at a time, beating well after each addition.
Using a pastry bag fitted with a large plain round tip (I used Ateco No. 808), pipe frosting onto each cupcake.
for the finishing touches:
Mix together the cinnamon and sugar, and then sprinkle each frosted cupcake with this mixture. Press a chocolate coated coffee bean into the frosting of each cupcake.
Store cupcakes in the refrigerator. Let sit at room temperature for 20 to 30 minutes prior to eating.

from a farmgirl's dabbles
Okay, then I had to do a photo shoot with them....They were just too pretty.  Ready to see the finished work?
One last picture....Just because it was my  mom's birthday yesterday and I wanted to put one for yall to see how beautiful she is;)


You Might Also Like


  1. Personally tasted these, and they are AMAZING!!!!

  2. I love how you took a picture of them on an angle!

    1. Wow, I didn't realize how much I angled my pictures until I went and looked back;) Oops....I guess I like that style

  3. Chloe, your posts are sooooo engaging!!!! Whevenver I sit down to read one, I know I'll get an entertaining, insightful, and sometimes humorous read! :) Thanks for making my day on a regular basis

  4. Those look delicious . . . I will have to add them to my list of things to try!


Hey! Person commenting! Yes, you. Wanna know something?

You're kinda awesome.