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.

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