ERMAHGERD CURPCURKSSS

Pumpkin Spice Latte Cupcakes

via Annie's Eats

Ingredients:

2 2/3 cup all-purpose flower

3 tbsp. instant espresso

2 tsp. baking soda

2 tsp. baking powder

1 tsp. ground cinnamon

1/8 tsp. grated nutmeg

1/8 tsp. ground cloves

1 tsp. salt

1 (15 oz.) can of pumpkin puree

1 cup sugar

1 cup brown sugar

1 cup canola oil

4 large eggs

1/2 cup brewed coffee or espresso

1 can of cream cheese frosting

STEP 1: Preheat oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown 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 in two additions, mixing just until incorporated.

STEP 2: 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 or espresso, allowing the first coat to soak in before repeating. Let cool completely.

STEP 3: Frost cupcakes when cooled and sprinkle some cinnamon on top.

STEP 4: Try not to eat all twenty-four cupcakes in one sitting. You think this is a joke, but I actually ate them all in about a day and half...

Much Love,