Pumpkin Spice Latte Cupcakes

I had the pleasure of hosting a baby shower recently and the mom-to-be specifically requested these yummy cupcakes. The warm spices and espresso powder are a wonderful combination. Bring it all home by topping with espresso whipped cream and a chocolate covered espresso bean. A coffee lover’s delight.

Items used to make this recipe:

(affiliate links)

• commercial muffin tin https://amzn.to/3HoH3BM

• my favorite greaseproof cupcake liners https://amzn.to/4084LuC

• #20 portion scoop https://amzn.to/3JtmgQk

• 100% pumpkin puree https://amzn.to/40f4QNf

• pure vanilla extract (use the good stuff) https://amzn.to/3XPycAb

• espresso powder https://amzn.to/3jbuYYR

• disposable pastry bag https://amzn.to/3Dw3G6b

• 1M piping tip https://amzn.to/3XXe6nO

• chocolate covered espresso beans https://amzn.to/3kUlUI6

---

Pumpkin Spice Latte Cupcakes

makes 12 cupcakes

Printable Recipe

Ingredients

Cupcakes:

• 1 1/3 cup all purpose flour

• 1 1/2 tablespoons espresso powder

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon pumpkin pie spice

• 1/4 teaspoon fine table salt

• 1 cup 100% pumpkin puree

• 1/2 cup white granulated sugar

• 1/2 cup dark brown sugar

• 1/2 cup vegetable oil

• 4 large eggs

Coffee Whipped Cream:

• 2 cups heavy cream

• 1/2 cup confectioners sugar

• 1 teaspoon pure vanilla extract

• 1 tablespoon espresso powder

Directions

To Make the Cupcakes:

1. Preheat oven to 350F and place rack in center position.

2. Line muffin tin (this one is my favorite) with cupcake liners; set aside.

3. In a medium bowl whisk together the flour, espresso powder, baking soda, baking powder, pumpkin pie spice (a simple recipe can be found here), and salt; set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the 100% pure pumpkin, both sugars, and vegetable oil; then add the reserved flour mixture just until no traces of dry ingredients remain.

5. Add the eggs, one at a time, beating until each is incorporated, scraping down the bowl a time or two to makes sure the mixture is homogenous.

6. Use a #20 portion scoop to fill each cupcake liner and bake in preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.

7. Remove muffin tin from oven and rest for 10 minutes before turning cupcakes out to cool completely on a rack.

To Make the Coffee Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, confectioner’s sugar, vanilla, and espresso powder until whipped cream holds its shape well.

2. Top completely cooled cupcakes with generous amounts of coffee whipped cream. A disposable pastry bag fitted with a 1M piping tip makes a very nice decoration.

3. If desired, garnish each cupcake with a chocolate covered espresso bean.

adapted from table for two

Panna Cotta

In my opinion, Panna Cotta is one of the most luscious dessert recipes ever developed. I’m always amazed how a few simple ingredients can produce such a delicious and luxurious dessert. Plan ahead - you’ll need to make this about 5 hours before you plan to serve it.

Items used to make this recipe:

(affiliate links)

• unflavored granulated gelatin https://amzn.to/3ug3HGq

• pure vanilla bean paste https://amzn.to/3XK05Kd

• pure vanilla bean extract https://amzn.to/3OPQ5Ln

• dessert cups https://amzn.to/3B1hjZM

---

Panna Cotta

makes 6-8 servings

Printable Recipe

Ingredients

• 2 tablespoons cool water

• 1 tablespoon unflavored gelatin granuals

• 2 cups heavy cream

• 1 cup half and half

• 1/3 cup granulated sugar

• 1 1/2 teaspoons pure vanilla bean paste (or pure vanilla extract)

• optional garnish: fresh berries, mint leaves

Directions

1. In a small bowl, sprinkle granulated gelatin over water and allow gelatin to “bloom” (see below) for 10-20 minutes or until all the water is absorbed.

2. In a medium saucepan over medium-high heat, combine the heavy cream, half and half, sugar, and bloomed gelatin; heat, stirring constantly, until gelatin is completely dissolved. DO NOT BOIL.

3. Remove mixture from heat and stir in pure vanilla bean paste (or extract). See the notes below if using a whole vanilla bean pod.

4. Divide the mixture evenly into 6-8 dessert dishes and chill, uncovered, for at least 4 hours.

5. Garnish with fresh berries and serve cold.

Notes

1. To “bloom” gelatin is to allow it to soften before it can be melted and incorporated into a recipe.

2. I prefer to use really good quality vanilla bean paste in this recipe for a couple of reasons. 1) it’s more affordable than using a whole vanilla bean, 2) I always have it on hand, and 3) the flavor is excellent and I love to see the little black vanilla bean seeds throughout the panna cotta. Alternatively, an equal amount of the very best pure vanilla extract may be substituted OR you can steep the cream mixture with one whole vanilla bean that has been split in half (remove before pouring mixture into serving dishes).

adapted from epicurious

---