Coffee Frosting 2 teaspoons hot water 2 teaspoons instant espresso powder 6 ounces white baking chocolate, chopped 1/4 cup heavy cream 1 cup butter, softened 1 1/2 cups powdered sugar 1 teaspoon ground cinnamon
1 hour 45 minutes
Go to Starbucks and lie to them about why you need 24 small coffee cups. Then, when they aren’t looking, steal some of those green straws too. You will need about 8.
Preheat your oven to 350 degrees F. Place 24 cupcake liners into your cupcake pan or pans.
For the cupcakes: Add the cake mix, pumpkin, eggs, oil, coffee, cinnamon, and nutmeg to a mixing bowl. Using a hand mixer, beat the ingredients on low for 1 minute, then beat on medium for 2 minutes.
Divide the cake mixture evenly between the cupcake liners. Place the pan(s) in the oven and bake them for 18-20 minutes.
For the frosting: Combine the hot water and instant espresso until dissolved. Set aside.
Heat the white chocolate and heavy cream together in a microwave-safe bowl in the microwave in 10-second increments, stirring between each increment, until the chocolate is completely melted and combined with the cream. Let cool for 5-10 minutes.
Place the butter and coffee mixture into a mixing bowl and beat for 1-2 minutes. Slowly pour in the chocolate mixture and beat until smooth and creamy.
Slowly add the powdered sugar and cinnamon on low speed. Increase the speed to high and beat until thick and fluffy. This takes about 5 minutes.
Use a piping bag and icing tip to frost cupcakes. It is very important that the cupcakes have completely cooled before doing so or the frosting may melt and likely slide right off.
Keep the cupcakes refrigerated.
When you are ready to serve, stuff each coffee cup about ⅔ full with newspaper. Place a cupcake on top. This will give it that dome effect. Cut each straw into 3 pieces and stick one piece into the frosting to make it look like a PSL! Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.