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1
For the cupcakes:
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Preheat oven to 350u00b0F. Line two 12-count standard muffin tins with paper baking liners. Set aside.
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In a medium bowl, sift together the flours, sugar, espresso powder, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and cloves. Make a well in the center of the flour mixture and set bowl aside.
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4
In another medium bowl, combine the eggs, pumpkin, melted butter and vanilla. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened.
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5
Divide batter between the 24 prepared cups. Bake for 18-20 minutes, or just until a wooden toothpick inserted into the centers of the cupcakes comes out clean. Do not over bake. Remove cupcakes from pan to a wire rack to cool completely.
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For the frosting:
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In a large bowl using an electric mixer, beat cream cheese until completely smooth and creamy. Add butter and beat again for another minute or two, until the mixture is light and fluffy. Add vanilla and cinnamon and beat just to combine. Slowly add powdered sugar, one cup at a time, beating well after each addition.
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8
Using a pastry bag fitted with a large plain round tip (I used Ateco No. 808), pipe frosting onto each cupcake.
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For the finishing touches:
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Mix together the cinnamon and sugar, and then sprinkle each frosted cupcake with this mixture. Press a chocolate coated coffee bean into the frosting on top of each cupcake.
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11
Store cupcakes in the refrigerator. Let them sit at room temperature for 20 to 30 minutes prior to eating.
