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Pumpkin Patch Cupcakes

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Cozy Pumpkin Patch Cupcakes featuring warm pumpkin flavors and chocolate frosting, perfect for fall gatherings.

Ingredients

Scale
  • 135 grams (1 cup, 2 tbsp) all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 31 grams (¼ cup, 2 tbsp) unsweetened cocoa powder
  • ½ tsp salt
  • 75 grams (5 tbsp) unsalted butter
  • 148 grams (¾ cup) sugar
  • ½ tsp vanilla extract
  • 2 large eggs
  • 84 grams (¼ cup, 2 tbsp) buttermilk
  • 3 oz (¼ cup, 2 tbsp) freshly brewed hot coffee
  • 8 oz (1 cup) unsalted butter, softened
  • 340 grams (3 cups) powdered sugar
  • 42 grams (½ cup) unsweetened cocoa powder
  • 56 grams (¼ cup) heavy cream
  • 12 Oreos, finely ground
  • 24 mellowcreme pumpkins, for decoration

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt.
  3. In another bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and eggs, one at a time, mixing well after each addition.
  4. Gradually add the dry ingredients, alternating with the buttermilk and hot coffee, stirring until just combined.
  5. Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cupcakes to cool completely on a wire rack.
  7. In a stand mixer, whip the softened unsalted butter until creamy, then gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until smooth and fluffy.
  8. Once the cupcakes have cooled, use a piping bag to top them with chocolate frosting, sprinkle finely ground Oreos around the base, and place a mellowcreme pumpkin on top.

Notes

Ensure to measure flour accurately; overmixing can result in dense cupcakes. Substituting hot coffee with water is an option for a milder flavor.

Nutrition

Find it online: https://www.anytimesrecipes.com/cute-sweet-pumpkin-patch-cupcakes/