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Pumpkin Mocha Cupcakes with Toasted Meringue

Invite fall aromas right inside your kitchen when whipping up a batch of these amazing Pumpkin Mocha Cupcakes.

Textures of pumpkin spice crust, moist chocolate cake and light and fluffy toasted meringue,  mingle in this dessert in surprising ways, making this a delightful experience for your taste buds. Coffee notes bring in a more complex flavor to these cupcakes without being too overpowering.

Make these the highlight of your next gathering and everyone will be thanking you for it! Enjoy!

Pumpkin Mocha Cupcakes with Toasted Meringue Vertical

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Pumpkin Mocha Cupcakes with Toasted Meringue

Pumpkin Mocha Cupcakes with Toasted Meringue

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Invite fall aromas right inside your kitchen when whipping up a batch of these amazing Pumpkin Mocha Cupcakes. Textures of pumpkin spice crust , moist chocolate cake and light and fluffy toasted meringue, mingle in this dessert in surprising ways, making this a delightful experience for your taste buds. Coffee notes bring in a more complex flavor to these cupcakes without being too overpowering.
Servings 14 servings
Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins

Ingredients
  

Pumpkin Spice Mix, (makes 4 tsp)

  • 1 ½ tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/2 tsp (2g) ground nutmeg
  • 1/4 tsp (1g) ground cloves

Cookie Crust

  • 3/4 cup (70g) digestive biscuits or graham crackers
  • 1 tbsp (15g) sugar
  • 3 tbsp (45g) unsalted melted butter
  • 2 tsp (5g) pumpkin spice mix
  • 3.5 oz (100g) semisweet chocolate , finely chopped

Cupcake Batter

  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 3/4 tsp (3g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) pumpkin spice mix
  • 1 egg
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) warm instant espresso
  • 1/4 cup (55g) pumpkin puree
  • 1 tsp (5g) vanilla extract

For the Meringue

  • 4 egg whites (about 120-130g)
  • 1 cup (200g) sugar
  • 1/4 tsp (2g) cream of tartar
  • 1 tsp (5g) vanilla extract

Instructions
 

  • Preheat the oven to 350 F (180 C) Line a 12 standard muffin pan with cupcake liners.
  • Prepare cookie crust. Crush the biscuits/crackers using a food processor until crumbs form. Mix the crumbs with melted butter, half of pumpkin spice mix (about 2 tsp) and 1 tablespoon of sugar.
  • Place a tablespoon of the cookie crumb mix in each cupcake liner and press it down with the bottom of a glass or the back of a spoon. Sprinkle with 1 teaspoon of chopped chocolate.
  • Save the rest of the chocolate and cookie crumb mix to sprinkle on top of the cupcakes.
  • Place the muffin pan in the oven and bake for about 5 minutes.
  • Prepare cupcake batter. Sift together flour, cocoa powder, the remaining half of pumpkin spice mix, baking powder, baking soda and salt.
  • In a separate bowl mix together the egg with sugar, milk, pumpkin purée and vanilla.
  • Gradually incorporate flour mixture and mix until thoroughly incorporated. Add warm instant espresso and stir.  The batter will have a runny consistency.
  • Fill each cupcake liner with the batter, 3 quarters full and sprinkle remaining chocolate and cookie crumb mix on top.
  • Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
  • Let the cupcakes cool completely on a cooling rack.
  • Prepare the meringue. Place egg whites, cream of tartar and sugar in a bowl set over a pan with simmering water and whisk constantly until sugar is completely dissolved . This should take about 5 minutes.
  • Remove the bowl from heat and whisk the whites gradually increasing the speed with your mixer until stiff, shiny peaks form and the egg whites are cooled, about 5-7 minutes. Fold in vanilla extract .
  • Assemble the cupcakes.  Pipe the meringue on top of the cupcakes in a swirling motion or use a spoon to spread the meringue in an irregular shape on top of the cupcakes. Use a kitchen torch to brown the meringue. Make sure you keep the torch away from the cupcake liner while toasting the meringue.
  • Serve the cupcakes right away or store them in an airtight container up to 48 hours.

Video

Nutrition

Serving: 1gCalories: 265kcalCarbohydrates: 50.4gProtein: 4gFat: 6.3gSaturated Fat: 3.7gCholesterol: 21mgSugar: 36.2g
Calories: 265kcal
Course: Dessert
Cuisine: American
Keyword: chocolate pumpkin cupcakes, meringue, mocha cupcakes, pumpin mocha cupcakes, pumpkin cupcakes

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. marie Author says:

    These cupcakes looks so delicious. Can’t wait to try this recipe. Thanks for sharing <3 gonna try it for sure.

  2. tana Author says:

    Hello, is it neccessary to use cream of tartar? I cannot find it in my country:-/ Thank you.

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