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.
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 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