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

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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