Go Back
Pumpkin Mocha Cupcakes

Pumpkin Mocha Cupcakes

Indulge in the ultimate fall treat with these Pumpkin Mocha Cupcakes. Packed with warm spices and rich chocolate, they're incredibly moist and topped with fluffy frosting. Perfect for any occasion, these cupcakes will satisfy your sweet cravings and bring joy to your gatherings. Make them tonight!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 22 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Gold Medal all-purpose flour
  • 2 cups Granulated sugar
  • 1 teaspoon Baking powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 2 teaspoons Homemade pumpkin pie spice
  • 1 cup Unsweetened cocoa powder
  • 1 cup Vegetable oil
  • 1 cup Pumpkin spice coffee
  • 1 cup Hot water
  • 2 large Eggs
  • 2 teaspoons Pure vanilla extract
  • 2 cups Unsalted butter
  • 2 pounds Confectioners' sugar
  • 1/2 cup Pumpkin puree
  • 2 teaspoons Homemade pumpkin pie spice
  • 2 teaspoons Pure vanilla extract

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F and prepare a muffin tin by lining it with paper liners. This ensures the cupcakes bake evenly and are easy to remove once cooled.
  2. In a large mixing bowl, or the bowl of a stand mixer fitted with a whisk attachment, combine Gold Medal all-purpose flour, granulated sugar, baking powder, baking soda, salt, homemade pumpkin pie spice, and unsweetened cocoa powder. Mix thoroughly until all dry ingredients are well incorporated.
  3. Add in vegetable oil, pumpkin spice coffee, hot water, large eggs, and pure vanilla extract. Mix until everything is well combined and the batter is smooth. It will be relatively thin, which is perfect for moist cupcakes!
  4. Using a large cookie scoop, distribute the batter evenly into the lined muffin wells. Aim for about three tablespoons of batter per well to ensure even baking.
  5. Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by gently pressing the tops; they should spring back when lightly touched. Allow the cupcakes to cool in the tin for about 10 minutes.
  6. Once cooled, transfer the cupcakes to a wire rack to cool completely. This step is crucial to avoid sogginess from condensation.
  7. While the cupcakes cool, prepare the frosting. In a stand mixer fitted with a paddle attachment, beat unsalted butter on medium-high speed for around 6 minutes, until it’s fluffy and light.
  8. Gradually add in confectioners' sugar, mixing on low speed to prevent a cloud of sugar. Once fully incorporated, add in pumpkin puree, homemade pumpkin pie spice, and pure vanilla extract, mixing until all ingredients are well combined.
  9. Turn the mixer back up to medium-high speed and beat for an additional 3 to 4 minutes until the frosting is light and fluffy. If it’s too thick, add a bit of milk one teaspoon at a time until you reach the desired consistency.
  10. Pipe the frosting generously onto the cooled cupcakes. For an extra festive touch, feel free to sprinkle some fall-themed decorations on top!

Notes

Always store cupcakes in a cool, dry place, away from direct sunlight to maintain freshness.
You can freeze the cupcakes without frosting. Just wrap them tightly in plastic wrap and place them in a freezer bag for up to three months. Thaw before frosting.