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 a more complex flavor to these cupcakes without being too overpowering.

How to make pumpkin mocha cupcakes

Begin by preheating your oven to 350°F (180°C) and lining a standard 12-cup muffin pan with cupcake liners.

To prepare the cookie crust, crush the biscuits or crackers in a food processor until fine crumbs form. Combine the crumbs with melted butter, half of the pumpkin spice mix (about 2 teaspoons), and 1 tablespoon of sugar. Press a tablespoon of the cookie crumb mixture into each cupcake liner, using the bottom of a glass or the back of a spoon to compact it. Sprinkle 1 teaspoon of chopped chocolate over each crust.

Bake the crusts in the preheated oven for about 5 minutes.

How to make pumpkin mocha cake batter

While the crusts bake, sift together the flour, cocoa powder, the remaining half of the pumpkin spice mix, baking powder, baking soda, and salt in a bowl.

In a separate bowl, mix together the egg, sugar, milk, pumpkin purée, and vanilla. Gradually incorporate the flour mixture into the wet ingredients until thoroughly combined. Stir in warm instant espresso until the batter reaches a runny consistency.

Fill each cupcake liner with the batter, filling them about three-quarters full. Sprinkle the remaining chocolate and cookie crumb mixture over the batter in each cupcake liner.

Bake the cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Allow the cupcakes to cool completely on a wire rack.

How to make meringue topping

For the meringue topping, place egg whites, cream of tartar, and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly until the sugar is completely dissolved, which should take about 5 minutes. Remove the bowl from heat and continue whisking the whites with a mixer until stiff, shiny peaks form and the egg whites are cooled, about 5-7 minutes. Fold in vanilla extract.

To assemble the cupcakes, pipe or spoon the meringue on top of each cupcake in a swirling or irregular shape. Use a kitchen torch to brown the meringue, ensuring to keep the flame away from the cupcake liner while toasting.

Serve the cupcakes immediately or store them in an airtight container for up to 48 hours.

Hope you will try these amazing cupcakes and make these the highlight of your next gathering. Everyone will be thanking you for it!  If you do make sure to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

For more similar recipe check our full collection of Muffins and Cupcakes.

YOU MAY ALSO LIKE:
Chocolate Cupcakes with Irish Cream Frosting
Strawberry Lemon Cupcakes
Chocolate Mint Cupcakes

Pumpkin Mocha Cupcakes with Toasted Meringue

5 from 1 vote

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 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Print Recipe Pin Recipe

Ingredients

  

1x2x3x

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 the 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 the 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: 1 cupcakeCalories: 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