Pumpkin Mocha Latte Cupcakes


Packed with spices, perfect for Halloween treats or Thanksgiving dessert! This recipe was created specially for Golden Blossom by Amanda at

Ingredients

Frosting
8 ounce cream cheese (room temperature)
1 stick unsalted butter (room temperature)
1/4 cup strong coffee (cold)
1 teaspoon pure vanilla extract
4 cup confectioners sugar (sifted)
Cupcakes:
2 cup all-purpose flour (sifted)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 tablespoon instant coffee (or espresso powder)
1/2 cup Golden Blossom Honey
1 cup packed light-brown sugar
1 teaspoon pure vanilla extract
3/4 cup unsalted butter (1 1/2 sticks - melted and cooled)
4 whole large eggs (lightly beaten)
1 can (15 ounces) pumpkin puree
1/2 cup mini chocolate chips

Directions

Frosting:

Use an electric hand mixer to combine butter and cream cheese together in a large bowl. Beat on medium speed until mixture is smooth and well-combined.

Add coffee and vanilla to the butter mixture. Beat until well-combined.
Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.

Transfer frosting to a large plastic bag and place in the refrigerator to firm up while you make the cupcakes.

When cupcakes are cooled and ready, transfer frosting to piping bag fitted with a large round tip and frost cupcakes.

Cupcakes:

Preheat oven to 325 degrees F. Line 2 cupcake pans with paper liners; set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and instant coffee. Set aside.

In a large bowl, (using an electric hand mixer) beat together honey, brown sugar, butter, and eggs until well-combined.

Add dry ingredients to egg mixture and whisk until smooth.
Whisk in pumpkin puree. Then add mini chocolate chips.

Divide batter evenly among liners, filling each about 3/4 of the way full.

Bake for about 30 minutes, or until tops spring back when touched, and a toothpick inserted in the center comes out clean. Feel free to rotate pans once if needed.

Transfer to a wire rack; let cool completely before frosting.

Cook time: 30 min

Prep time: 20 min

Serves: 20


golden blossom honey product