Caramel sauce for drizzling(I just combined 10 unwrapped caramel candies with 4 tbsp. of heavy cream in a small saucepot on low heat. I let cool then drizzled over the whipped cream topping)
Instructions
Preheat oven to 350 °F (177 °C) and line muffin tins with baking cups.
In a large bowl, whisk together flour, espresso powder, baking soda, baking powder, and pumpkin pie spice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix together pumpkin puree, sugar, dark brown sugar, and oil.
Beat in the eggs, one at a time, mixing well after each addition.
With the mixer on low, gently add in the dry ingredients in two additions. Mix until just incorporated.
Evenly divide the batter amongst the baking cups, filling them about 2/3 of the way full.
Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean.
While the cupcakes are still warm, with a pastry brush, brush the tops of the cupcakes with coffee. Allow the first coat to soak in before repeating with the 2nd and 3rd coat. Let cool completely on a wire cooling rack.
In the meantime while the cupcakes are cooling, make the topping.
In the bowl of a stand mixer fitted with the whisk attachment, gently whip the cream, starting at a low speed and gradually increasing. Slowly pour in the confectioners sugar then increase the speed of the mixer to medium high and beat until stiff peaks form.
Put the whipped cream mixture in a pastry bag fitted with your favorite decorative tip. Pipe the whipped cream on top of the cooled cupcakes then drizzle with caramel sauce.
Store in an airtight container in the fridge for up to 3 days.