These adorable pumpkin spice latte inspired desserts use imagination and espresso mugs to create a perfectly portioned delicious fall dessert. The tiny mugs are filled with pumpkin crunch cake and topped with espresso infused buttercream!
Amy’s Pumpkin Spice Latte Mini Mug Cakes
These adorable pumpkin spice latte inspired desserts use imagination and espresso mugs to create a perfectly portioned delicious fall dessert. The tiny mugs are filled with pumpkin crunch cake and topped with espresso infused buttercream!
Ingredients
Equipment
Method
- Preheat oven to 350℉. Grease 9×13 inch baking pan.
- Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a bowl. Mix. Spread into greased pan.
- Sprinkle cake mix over the batter. Pat the mix down gently. Sprinkle pecans over cake mix. Drizzle with the melted butter.
- Bake until a toothpick comes out clean, 60 minutes or more.
Espresso Infused Powdered Sugar
- Beat butter with an electric mixer until creamy.
- Add vanilla, espresso powder, and powdered sugar. Mix with mixer.
- Add cold heavy cream and whip until fluffy with mixer.
Assemble Desserts
- Into each espresso mug scoop pumpkin crunch cake to fill to top of mug.
- Add a dallop of espresso buttercream to top each mug. You can use a spoon, a piping bag and tip, or snip the corner off a sandwich bag.
