This is NOT my recipe! I got it online! They are oh so yummy though!!!! I did switch up a few things based on what we like in our family! This recipe makes 24 cupcakes.
Ingredients:
2 & 2/3 cups all-purpose flour
3 TBS. coffee grounds(the finer the better!)
2 tsp. baking soda
2 tsp. baking powder
1 & 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
1 (15 oz.) can pumpkin puree
2 cups sugar(or 1 cup white, 1 cup brown if you don't use the organic kind)
1 cup oil(I use grapeseed but any oil would work)
4 large eggs
1/4 cup coffee(prepared) for brushing
2 & 1/4 cups heavy whipping cream, chilled
1/4 cup powdered sugar
Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, coffee grounds, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, 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 slowly, mixing JUST until incorporated.
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, allowing the first coat to soak in before repeating. Let cool completely.
To make the frosting, whip the heavy cream and powdered sugar together with an electric mixer(preferably with the whisk attachment) until stiff peaks form. Frost cooled cupcakes. Store in an airtight container in the fridge.
