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A Pumpkin Mocha Cupcake is sure to be a hit any time of the year. They are especially great during the fall, when they are coupled beside a cup of coffee. Plan to make them often. For your convenience, this post also contains links to the pumpkin spice coffee and the Wilton tip that will help you to make these delicious fall cupcakes.

2 cups Gold Medal all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup unsweetened cocoa powder

1 cup vegetable oil

1 cup hot pumpkin spice coffee

1 cup hot water

2 large eggs

2 teaspoons pure vanilla extract

Directions for Cupcakes

Preheat oven to 350°F.

Combine flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cocoa powder.

Mix until thoroughly combined.

Add in oil, coffee, water, eggs and vanilla. Mix until combined and smooth.

Line cupcake tins with liners and fill with large spoon.

Bake in oven for 18-22 minutes.

Take out cupcakes and let cool.

Directions for Frosting

 Beat the butter with mixer on medium-high speed for about 7 minutes.

Turn mixer to low speed and slowly add in the powdered sugar until mixed.

Add in pumpkin puree, pumpkin pie spice and vanilla and mix.

 Turn mixer to medium-high speed and beat for about 3-4 minutes until light and fluffy.

Pipe the frosting using a Wilton 1m tip onto the cooled cupcakes.

 Decorate with fall candy corn and pumpkins.

 Enjoy!

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