You can never have too many Pumpkin treats and flavors when it comes to fall desserts and treats. These Pumpkin Mocha Cupcakes are the proof of that! Anytime you can create a tasty fall dessert where everyone can have their own without worry of sharing, you know it’s going to be a hit! 

What I love most about this simple cupcake recipe is that it’s topped with one of my favorite candies during the fall time – pumpkins! It’s like getting a candy treat on top of my cupcake treat! 

Make certain to check out our Pumpkin Spice Chocolate Chip Cookies as well. This is another great recipe for the fall months! 

Ingredients to make Pumpkin Mocha Cupcakes:

• 1 C flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp instant espresso powder
• 1/2 C hot water
• 1/2 C cocoa powder
• 6 TBSP unsalted sweet cream butter, softened
• 3/4 C sugar
• 1 large egg
• 1/4 C vegetable oil
• 1 tsp vanilla extract
• 2 tsp Pumpkin pie spice

Pumpkin Spice frosting:

• 1 C unsalted sweet cream butter, softened
• 1 C shortening
• 1 C canned pumpkin puree
• 2 tsp pumpkin pie spice
• 5 C powdered sugar
• 1 large piping bag fitted with a star tip

Decoration Ingredients:

• 2 Wilton fall sprinkles
• 12-24 Candy Corn Pumpkins

How to make Pumpkin Mocha Cupcakes

Preheat oven to 350 degrees and line your cupcake pan with cupcake liners

 In a medium bowl, whisk together the flour, baking soda, pie spice
and salt until combined

Using a small bowl, combine the water, espresso powder, cocoa, and
whisk until combined

Using a standing mixer, cream together the sugar and butter

Beat in the eggs, oil, and vanilla until combined

Alternating between the espresso mixture and flour mixture, gradually
mix in both until combined

Scoop batter into cupcake liners filling about 3/4 full

Bake in the oven for 21 minutes or until a toothpick comes out clean

Allow cooling completely on the counter before frosting

Directions for Frosting:

Using a standing mixer, beat together the butter and shortening until smooth

Mix in the pumpkin puree and the pumpkin spice

Gradually mix in the powdered sugar until combined

Continue to mix until smooth and creamy and stiff

Scoop 1 ½ C of frosting into a piping bag

Decorating the cupcakes:

Pour the sprinkles into a bowl

Using a small ice cream scooper, scoop some frosting onto the top of the cupcakes, and using a butter knife, smooth it into a thick disk

Dip the frosting into the sprinkles and completely coat it

Using the piping bag, pipe a dollop of frosting onto the center

Place a candy pumpkin in the center

Enjoy!

See how delicious and simple this recipe is? The taste is out of this world delicious! 

Pumpkin Mocha Cupcakes

Print

These Pumpkin Mocha Cupcakes are amazing!

Ingredients

• 1 C flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp instant espresso powder
• 1/2 C hot water
• 1/2 C cocoa powder
• 6 TBSP unsalted sweet cream butter, softened
• 3/4 C sugar
• 1 large egg
• 1/4 C vegetable oil
• 1 tsp vanilla extract
• 2 tsp Pumpkin pie spice

Pumpkin Spice frosting:

• 1 C unsalted sweet cream butter, softened
• 1 C shortening
• 1 C canned pumpkin puree
• 2 tsp pumpkin pie spice
• 5 C powdered sugar
• 1 large piping bag fitted with a star tip

Decoration Ingredients:

• 2 Wilton fall sprinkles
• 12-24 Candy Corn Pumpkins

Instructions

Preheat oven to 350 degrees and line your cupcake pan with cupcake liners

 In a medium bowl, whisk together the flour, baking soda, pie spice
and salt until combined

Using a small bowl, combine the water, espresso powder, cocoa, and
whisk until combined

Using a standing mixer, cream together the sugar and butter

Beat in the eggs, oil and vanilla until combined

Alternating between the espresso mixture and flour mixture, gradually
mix in both until combined

Scoop batter into cupcake liners filling about 3/4 full

Bake in the oven for 21 minutes or until a toothpick comes out clean

Allow to cool completely on the counter before frosting



Directions for Frosting:


Using a standing mixer, beat together the butter and shortening until smooth

Mix in the pumpkin puree and the pumpkin spice

Gradually mix in the powdered sugar until combined

Continue to mix until smooth and creamy and stiff

Scoop 1 ½ C of frosting into piping bag




Decorating the cupcakes:


Pour the sprinkles into a bowl

Using a small ice cream scooper, scoop some frosting onto the top of
the cupcakes and using a butterknife, smooth it into a thick disk

Dip the frosting into the sprinkles and completely coat it

Using the piping bag, pipe a dollop of frosting onto the center

Place a candy pumpkin in the center

Enjoy!

More Tasty Pumpkin Recipes:

• Delicious Pumpkin Crumble Bread
• No-Bake Pumpkin Caramel Cheesecake
• Pumpkin Spice Chocolate Chip Cookies