Saturday, November 29, 2014

Pumpkin Coffee Cupcakes with Whipped Cream and Caramel Sauce

Wow, this was an amazing cupcake! I actually had made these cupcakes a couple years ago around the same time of year for my mother's birthday, but I didn't get around to taking a picture. I can't believe it took me another two years to make them again. They are spectacular.

A few months ago I met a new neighbor who has a daughter that is just two weeks younger than Wendy! I felt so happy to know that Wendy had her friend Cayd, who is a few months younger, and Elyse, on the same street as her! I envisioned many play dates in her (and my) future. The other day Wendy had a play date with Elyse while Angela and I made these cupcakes. Although it is a little difficult to cook with babies in our arms, we were able to make these cupcakes without too many disasters. I did have to remind Angela on the recipe the difference between the tablespoon and teaspoon (she is from Italy and cooks in grams) and fortunately we realized when almost a tablespoon of salt went into the flour mixture!

What I love about these pumpkin coffee cupcakes is that they are incredibly moist. I also love the whipped cream topping and caramel sauce. It is a cupcake that you can seriously eat for breakfast (and I did...twice). It reminds a bit of eating gingerbread with whipped cream and lemon sauce. They are pretty easy to make and I know you will enjoy every single bite! I will definitely not be waiting two years or even one year to make these again. Maybe I will make them next week. Or today. Only time will tell....


Recipe for Pumpkin Coffee Cupcakes with Whipped Cream and Caramel Sauce 

2 2/3 cups of all-purpose flour
3 Tbsp. of instant coffee powder
2 tsp. of baking powder
2 tsp. of baking soda
1 tsp. of salt
1 1/4 tsp. of cinnamon
1/8 tsp. of ground cloves
1/8 tsp. of ground nutmeg
15 ounces of canned pumpkin
1 cup of vegetable oil
1 cup of granulated sugar
1 cup of light brown sugar, packed
4 eggs

For topping
4 ounces coffee (to be brushed on when cupcakes are still warm)
2 cups of heavy whipping cream
3 Tbsp. of powdered sugar
*Salted vanilla bean caramel sauce - I halved this recipe and it was plenty. You will need 1/2 cup granulated sugar, 5 ounces of heavy cream, 1/2 vanilla bean, 1/8 tsp. of coarse sea salt, and 1/4 tsp. of vanilla extract (if you also choose to cut the recipe in half)

Preheat the oven to 350 degrees.

Put the flour, instant coffee powder, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg into a medium bowl and then sift to mix. Put the pumpkin, oil, granulated sugar, and light brown sugar into a large bowl. Use an electric hand mixer set on medium speed to beat. Then add in the eggs, one at a time, and beat after each addition to incorporate. Put the hand mixer on low speed and add in half of the flour mixture. Beat until just incorporated and then add in the rest of the flour mixture and beat again until just incorporated.

Line a cupcake pan or muffin pan with paper cupcake liners. Use a cookie dough scoop to scoop the batter into the liners and fill about 3/4 full. Place the pan in the oven and bake for about 20 minutes. Then transfer the pan to a wire rack to cool for 10 minutes. Remove the cupcakes from the pan and place on top of a paper towel or a pan (to avoid getting coffee all over your countertops). Generously brush the tops of each cupcake with the coffee. Brush one coat of coffee on each cupcake, then brush each one again. Add another coat if desired. Make sure to do this while the cupcakes are still warm! Then allow the cupcakes to cool completely.

While the cupcakes are cooling, make the caramel sauce.

Before making the topping, place a metal bowl and a beater in the freezer for a few minutes. Then make the whipped cream topping. Pour the heavy whipping cream into the cold metal bowl and use an electric hand mixer fitted with the cold beater to beat the cream. First beat the cream on medium low speed and then gradually increase to high speed. When soft peaks begin to appear, blend in the powdered sugar. Then whip until stiff peaks form in the cream mixture and make sure not to over beat it. Use a spoon or spatula to top each cupcake with the whipped cream topping. If you are fancy, you can use a pastry bag with a decorating tip to frost (but I'm not that fancy). Then drizzle with the caramel sauce.

If you aren't serving right away, drizzle caramel sauce on right before serving. These cupcakes are best eaten within a couple days of making them. Store in the refrigerator in an airtight container.

*Comment on the caramel sauce: Be patient. When I was making it, the mixture turned rock-like and I didn't think it would work. As you continue to stir it will liquefy and turn into caramel! It does take a long time for the sugar to caramelize. And, it's okay if the caramel sauce is thin (like mine was). It is still absolutely divine.

Recipe Source: Annie's Eats, cake recipe originally from Williams Sonoma