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 <a href=



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)


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

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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.
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