Pumpkin Mocha Cupcakes with Toasted Meringue


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Added by Home Cooking Adventure

Invite fall aromas right inside your kitchen when whipping up a batch of these amazing Pumpkin Mocha Cupcakes.


Makes about 12-14 cupcakes

Pumpkin Spice Mix, (makes 4 tsp)

  • 1 1/2 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, divided

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


  1. Preheat the oven to 350 F (180 C) Line a 12 standard muffin pan with cupcake liners.
  2. Prepare 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.
  3. Place a tablespoon of the cookie crumb mixture 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.
  4. Save the rest of the chocolate and cookie crumb mixture to sprinkle on top of the cupcakes.
  5. Place the muffin pan in the oven and bake for about 5 minutes.
  6. Prepare cupcake batter. Sift together flour, cocoa powder, the remaining half of pumpkin spice mix, baking powder, baking soda and salt.
  7. In a separate bowl mix together the egg with sugar, milk, pumpkin purée and vanilla.
  8. Gradually incorporate flour mixture and mix until thoroughly incorporated. Add warm instant espresso and stir.  The batter will have a runny consistency.
  9. Fill each cupcake liner with the batter, 3 quarters full and sprinkle remaining chocolate and cookie crumb mix on top.
  10. Bake for about 20 minutes until a toothpick inserted into the center comes out clean or with few crumbs attached.
  11. Let the cupcakes cool completely on a cooling rack.
  12. 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.
  13. 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.
  14. 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.
  15. Serve the cupcakes right away or store them in an airtight container up to 48 hours.

To print the recipe check the full recipe on my blog: 

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