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Pumpkin Mocha Cupcakes with Toasted Meringue

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Danielle
Published
Invite fall aromas right inside your kitchen when whipping up a batch of these amazing Pumpkin Mocha Cupcakes.
To print the recipe check the full recipe on my blog:
Makes about 12-14 cupcakes
Pumpkin Spice Mix, (makes 4 tsp)
1 1/2 tsp (5g) ground cinnamon
1/2 tsp (2g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
Cookie Crust
3/4 cup (70g) digestive biscuits or graham crackers
1 tbsp (15g) sugar
3 tbsp (45g) unsalted melted butter
2 tsp (5g) pumpkin spice mix
3.5 oz (100g) semisweet chocolate, finely chopped , divided
Cupcake Batter
1 cup (125g) all-purpose flour
1 cup (200g) sugar
1/4 cup (30g) unsweetened cocoa powder
3/4 tsp (3g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
2 tsp (5g) pumpkin spice mix
1 egg
1/2 cup (120ml) milk
1/2 cup (120ml) warm instant espresso
1/4 cup (55g) pumpkin puree
1 tsp (5g) vanilla extract
For the Meringue
4 egg whites (about 120-130g)
1 cup (200g) sugar
1/4 tsp (2g) cream of tartar
1 tsp (5g) vanilla extract
Background music:
ThereGoestheDevilInstrumentalVersion_by_MichaelShynes_Artlist
WhenYoureOlderInstrumentalVersion_by_MichaelShynes_Artlist
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Category
Food & Recipes
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