Since it’s Fall I searched up some great fall recipes and tried them out && this one is amazing. Creds here.
I n g r e d i e n t s: (Makes 24)
- 1 spice cake mix (15.25 oz.)
- 1 can pumpkin puree (15 oz.)
- 3 eggs
- 1/3 cup oil
- 1/3 cup brewed coffee, cooled
- 2 tsp. hot water
- 2 tsp. instant coffee granules
- 1 tsp. cinammon
- 6 oz. baking white chocolate squares, chopped
- 1/4 cup heavy cream
- 1 cup butter, softened
- 1 & 1/2 cups powdered sugar
I n s t r u c t i o n s:
1/// Combine the cake mix, pumpkin, eggs, oil, and coffee in a mixing bowl. beat on low for 1 minute, and beat on medium for 2 minutes. Spoon into 24 cupcake liners. bake at 350(F) for 18 minutes. Cool completely.
2// Stir the hot water and instant coffee until dissolved. set aside. Heat the white chocolate and heavy cream over low-medium heat until melted and smooth. Let cool for 5-10 minutes.
3// Place the butter and coffee mixture in a bowl and beat for 1-2 minutes. slowly pour in the melted chocolate mixture and beat until creamy. Slowly add the powdered sugar and cinnamon and beat until thick and fluffy. This will take about 5 minutes. Frost the cupcakes and keep refrigerated.
Enjoy (I know I did),