- 20
- 20 mins
- 35 mins
Ingredients
- For the cupcake:
- 1 box spice cake mix
- 1 package instant pumpkin spice pudding (3.4 oz)
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3 large eggs
- 3/4 cup milk (I used nonfat)
- 1/2 cup vegetable oil
- 1/2 cup light sour cream or Greek yogurt
- 2 tablespoons bourbon (optional)
- For the filling:
- 4 ounces mascarpone cheese
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 3 heaping tablespoons pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup hot boiling water
- 1 heaping teaspoon espresso powder
- 1 tablespoons bourbon
- For the frosting:
- 4 oz mascarpone cheese
- 1 1/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- Cocoa powder for dusting
- Lady fingers for garnish
Preparation
Step 1
Instructions
For the cupcake: Preheat the oven to 350° F and line a cupcake pan with paper liners.
Prepare the cake first. Mix all dry ingredients (cake mix, pudding, cinnamon, pumpkin pie spice) in your mixing bowl and mix slightly to combine.
Add eggs, oil, milk and sour cream and bourbon. Beat on medium speed until all ingredients are well combined.
Bake the cake for 18-22 minutes until it golden brown on top.
Check for doneness by inserting a toothpick in the middle of the cake. If the toothpick comes out clean, your cake is done.
Bake at 350°F for 14-16 minutes, baking times will vary by oven. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely.
Hollow out the center of the cupcake using a cupcake corer or a knife, but do not cut all the way to the bottom of the cupcake. Set the “tops” aside and prepare your filling.
For the filling: To prepare the espresso mixture, microwave the water until it’s bubbling, about 60 seconds. Add the espresso powder and stir until the powder is dissolved.
Combine the espresso with the bourbon and set it aside.
Prepare the filling by whipping the mascarpone cheese for 30 seconds on medium speed and then slowly add the heavy whipping cream and scrape down the bowl until it is a liquid consistency. Increase mixing speed to medium-high and continuing to add heavy whipped cream.
Once soft peaks start to form, add powdered sugar and pumpkin pie spice and increase speed to high. Quickly add the pumpkin and beat
until stiff peaks form. Put the filling into a large piping bag or Ziploc bag so that it is easier to fill the cupcakes,
Drizzle 1 teaspoon of the espresso mixture into the hallowed out center of the cupcake.
Fill the center of the cupcakes with the pumpkin mousse, don’t be shy!
Then, can the tops of the cupcake that you cut out and stick them onto of the mousse to trap the moisture inside the cupcake.
For the topping:Prepare the filling by whipping the mascarpone cheese for 30 seconds on medium speed and then slowly add the heavy whipping cream and scrape down the bowl until it is a liquid consistency. Increase mixing speed to medium-high and continuing to add heavy whipped cream.
Once soft peaks start to form, add powdered sugar and increase speed to high until stiff peaks form.
Fill a piping bag with your favorite tip and pipe the whipped mascarpone mousse on top. You will have enough for each cupcake, but don’t over do it.
Dust the top of the mousse with cocoa powder and slice some Ladyfingers cookies to place on top right before serving.
Notes
One the ingredients I called for in the cupcake is pumpkin spice pudding mix. I have been able to find this at Walmart during the holidays. If you can't find this, substitute a vanilla pudding mix and then add an additional 1 teaspoon pumpkin pie spice.
Serves: 20-22 cupcakes