Ah, the cupcake. A perfectly sized single serving dessert usually eaten as a child. Why should kids have all the fun? I have added coffee, a little spice and some brandy to these cupcakes which make them ideal to serve at your next grown-up dinner or holiday. These cupcakes also work well served bite sized. Just use a 24 cup cupcake tin and reduce baking time in half. Sprinkle a little cinnamon on top before serving or some edible gold stars.
Spiked Pumpkin Spiced Chocolate Cupcake
Chocolate Cupcake with Brandy Vanilla Frosting
Servings: 12 cupcakes
Calories: 249kcal
Equipment
- cupcake pan
- paper cucake inserts
Ingredients
cupcakes
- 1 cup sugar
- 1 cup flour
- 1/2 cup unsweetened cocoa
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp pumpkin pie spice
- 1 egg
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 3/4 cup boiling water
- 2 tsp Starbucks instant pumpkin latte OR instant coffee
Frosting
- 2 cups powdered sugar
- 1/2 cup butter softened
- 1 tsp vanilla extract
- 4 tsp Brandy or B&B
Instructions
cupcakes
- preheat oven to 350
- Mix dry ingredients in medium bowl
- add eggs, milk, oil and vanilla and beat for 2 minutes
- mix coffee or latte and boiling water
- add to batter and mix with spoon for 3 minutes – batter will be watery
- fill paper lined cupcake tins half way
- bake for 20-25 minutes
- let cool before frosting
Frosting
- cream butter, vanilla and brandy together
- add sugar a little at a time
- if too dry add a tablespoon or two of milk
Nutrition
Serving: 1cupcake | Sodium: 211mg | Calcium: 40mg | Vitamin A: 45IU | Sugar: 37g | Fiber: 1g | Potassium: 97mg | Cholesterol: 15mg | Calories: 249kcal | Saturated Fat: 4g | Fat: 6g | Protein: 3g | Carbohydrates: 48g | Iron: 1mg