Pumpkin Spice Latte Cupcakes

PSL Cupcake
For the cupcakes: 2 2/3 cups all-purpose flour 3 tablespoons instant coffee (or espresso powder, if you have it) 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 teaspoon salt 1 (15 oz-just under 2 cups) can pumpkin puree 1 cup white sugar 1 cup brown sugar 1 cup canola or vegetable oil 4 large eggs ½ cup coffee or espresso, for brushing
For the frosting: 2¼ cups heavy cream, chilled ¼ cup confectioners’ sugar
Preheat the oven to 350 degrees F. Line the cupcake tins with paper lines.
In a medium sized bowl combine the flour, instant coffee, baking soda, baking powder, ground cinnamon, nutmeg, cloves & salt. Stir together, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the pumpkin, granulated sugar, brown sugar & oil.  Add in the eggs, one at a time. Turn the mixer on low & add the flour in 2 batches, mix until just incorporated.
Fill the cupcake lines to approximately ¾ full. Bake until golden & a toothpick is inserted & comes out clean (18-22 minutes). Allow to cool for 10 minutes, and then remove from the pan onto a wire rack. While they are still warm, brush with coffee to soak. Repeat two or three times and allow to cool completely.
In the bowl of a stand mixer fitted with a whisk attachment, place the heavy cream & whip on medium-low and slowly increase to high. Add the confectioners’ sugar slowly. Whip until stiff peaks are formed.
Decorate with a pastry bag fitted with decorative tip.
Drizzle with caramel sauce.
To store: place in an airtight container & refrigerate.
Makes 20-24 cupcakes
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