8 CUPCAKES RECIPES

Steps:

• Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).
• Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
• In a measuring cup combine the milk, brewed coffee mixture, and vanilla.
• Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
• Divide the batter evenly between the liners.
• Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.
• FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
• Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
• Add the espresso and vanilla mixture.
• Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.
• Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.