Flour and Flowers | A Kitchen and Garden Blog

Cupcake Friday: Pumpkin Mocha Cupcakes – LivingWithPurple Edition

This is a red letter blog post. It’s the first time I’ve turned a Cupcake Friday cupcake into a LivingWithPurple Edition! Huzzah! I’ll confess that the photos on Jamie’s blog are prettier, but I’d challenge her to prove that her cupcakes were tastier! These turned out amazingly well – we ate most of them at the Super Bowl party, and the rest were demolished the next day at work.

[Note: I did discover that while pumpkin coffee makes these amazing cupcakes, it does not make amazing coffee. So I’m hoarding the rest of the beans for when I have another pumpkin coffee recipe I’m enthralled with.]

At this point this started to look like brownie mix, which is always dangerous, because I have a tendency to eat brownie mix rather than bake it…  But the pumpkin coffee smelled good and tasted weird, so I let these turn into actual cupcakes.  Good decision, I think, especially since I had people to feed!

Mini cupcakes are awesome, and so easy.  I didn’t even use wrappers for these (because I didn’t have any) and between the pam and non-stick pans, they came out perfectly just running a table knife around the edge and then popping them out.  I might start making all minis all the time!

I’m honestly not sure how I ended up with an odd number of cupcakes.  Or what happened to the missing mini…

The buttercream frosting was surprisingly simple, since I actually remembered to let the butter warm on its own.  I do have my amazing butter softener, but it’s a bit inconsistent, and when you  need this much it’s easier if you just remember to take it out of the fridge ahead of time.

I do think next time I’ll try to make these with a cream cheese frosting, just because I like the less sweet, more cheesy flavor, but for a first time I figured I’d follow the real recipe.  It turned out awesome – but very sweet!

Don’t judge my piping skills.  I’m still practicing…  (I think if I focused less on wanting to eat the frosting and more on making them pretty, things would go better.)


Pumpkin Mocha Cupcakes
My Baking Addiction

Makes about 36 cupcakes

For the Cupcakes

  • 2 cups Gold Medal all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons homemade pumpkin pie spice
  • 1 cup unsweetened cocoa powder
  • 1 cup vegetable oil
  • 1 cup pumpkin spice coffee, hot
  • 1 cup hot water
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

For the Pumpkin Spice Buttercream

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 pounds (about 7 1/2 cups) confectioners’ sugar, sifted
  • 1/2 cup pure pumpkin puree
  • 2 teaspoons homemade pumpkin pie spice
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350°F and line a muffin tin with paper liners.
  2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cocoa powder until thoroughly combined.
  3. Add in oil, coffee, water, eggs and vanilla.
  4. Mix until well combined and smooth. Batter will be thin.
  5. Using a large cookie scoop, distribute the batter between 36 muffin wells; about 3 tablespoons of batter per well.
  6. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
  7. Allow cupcakes to cool inside muffin tins for about 10 minutes.
  8. Remove cupcakes from muffin tins and allow to fully cool on a wire rack.
  9. Once cupcakes are cool, prepare your frosting.

For the Pumpkin Buttercream

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter medium-high speed for about 6 minutes.
  2. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated.
  3. Add in pumpkin puree, pumpkin pie spice and vanilla and mix until incorporated.
  4. Turn off the mixer and check the buttercream for taste and texture – add more spice if necessary.
  5. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
  6. If the buttercream is a bit too thick, you add in a bit of milk one teaspoon at a time until the desired consistency is reached.
  7. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a sprinkling of festive Fall sprinkles. (Or skip the sprinkles if you’ve waited until February to make these…)

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