Still craving fall flavors? Inspired by the popular Starbucks PSL, this pumpkin spice cupcake made with a hint of chocolate and topped with a light, fluffy cream cheese frosting is irresistible at all times of the year.

—Kate Bernhardt, food editor at Baked.

Ingredients:

• 2 teaspoon baking soda
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• Pinch of salt
• 3 tablespoon espresso powder
• 2 2/3 cups all-purpose flour
• 1 (15 oz.) can pumpkin puree
• 1 cup sugar
• 1 cup brown sugar
• ½ cup vegetable oil
• ½ cup buttermilk
• 4 large eggs (room temperature)
• ½ cup espresso, for brushing

For the frosting:

• 2 (8 oz) packages light cream cheese (room temperature)
• 1 stick butter (room temperature)
• 7 ½-8 cups confectioners’ sugar
• 1 tablespoon vanilla
• 2 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners and spray with non-stick cooking spray.
2. In a bowl, combine baking soda, baking powder, cinnamon, nutmeg, cloves, salt, espresso powder and flour. Set aside.
3. In an electric mixer, combine the pumpkin, sugar, brown sugar, oil and buttermilk. Add the eggs one at a time.
4. With the wet ingredients on low speed, add the dry ingredients in three batches, mixing until just combined.
5. Fill the cupcake lines ¾ full. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
6. Transfer to wire racks and let cool for 5 minutes.
7. While the cupcakes are still warm, brush them times with espresso. Let cool completely.

For the frosting:

1. Combine cream cheese and butter until smooth.
2. Add vanilla and cinnamon
3. Gradually add in confectioners’ sugar (one cup at a time) until well combined.
4. Frost cupcakes.

This story was originally featured in Baked’s Fall 2013 issue. To read more, click here.