Instructions

Preparation and Cooking Instructions for Pumpkin Mocha Cupcake

1) Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.

2) In a medium bowl, whisk together the flour, baking soda, pie spice

and salt until combined.

3) Using a small bowl, combine the water, espresso powder, cocoa, and

whisk until combined.

4) Using a standing mixer, cream together the sugar and butter.

5) Beat in the eggs, oil and vanilla until combined

6) Alternating between the espresso mixture and flour mixture, gradually

mix in both until combined.

7) Scoop batter into cupcake liners filling about ¾ full

8) Bake in the oven for 21 minutes or until a toothpick comes out clean

9) Allow to cool completely on the counter before frosting

Preparation Instructions for Pumpkin Spice Frosting

1) Using a standing mixer, beat together the butter and shortening until smooth

2) Mix in the pumpkin puree and the pumpkin spice

3) Gradually mix in the powdered sugar until combined

4) Continue to mix until smooth and creamy and stiff

5) Scoop 1 ½ C of frosting into piping bag

Decorating the pumpkin mocha cupcakes

Pour the Fall colored sprinkles into a bowl.

Using a small ice cream scooper, scoop some frosting onto the top of

the cupcakes and using a butterknife, smooth it into a thick disk.

Dip the frosting into the sprinkles and completely coat it.

Using the piping bag, pipe a dollop of frosting onto the center.

Place a candy pumpkin in the center.