Flours and Fudge: Pumpkin Spice Latte Cupcakes

It was another day with two students out sick and I barely touched my to-do list...I just kept adding to it. The only thing I got done that I actually planned was making cupcakes. It's also the first time this season I've used pumpkin. Good thing I kept a giant can stored, because there was none in the store. I remember last year I had to stalk up at a Hannafords (where I never shop), while I was working on community shopping skills with a student. She must of thought I was a weirdo when I filled a basket with pumpkin puree....the things I do out of baking desperation....

My good friend Jaime turned me to the dark side last year. Up until June of 2010, I had never had Starbucks. I actually used to protest it, thinking it was overpriced and snobby. I still think it's semi over-priced and snobby with using the Italian words for their sizes (when a 16-year old kid is taking my order at the Barnes & Noble cafe, I'm not instantly transported to a little Italian cafe...it's a large, get with it). They do make some good drinks though, and Jaime proved that to me when the only coffee shop in our Vegas hotel was a Starbucks. You win, Starbucks, you win.

These cupcakes are the dessert version of a Spiced Pumpkin Latte, complete with the fresh whipped cream and caramel drizzle. I also injected the cupcakes with some caramel. I just put some caramel into a squeeze bottle, punctured some holed in them with a straw and squeezed the caramel into the holes.

Pumpkin Spice Latte Cupcakes
From Annie's Eats (where else...)

For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing (optional)

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon

Caramel sauce

Directions:
1. To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

2.Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. Let cool completely.

3. To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.