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Amy Ross

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!
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Servings: 18 mini mug cakes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 15 oz can pumpkin puree
  • 12 oz can evaporated milk
  • 1½ cup granulated sugar
  • 4 large eggs
  • 2 tsp pumpkin pie spice
  • 1 tsp salt
  • 15.25 oz package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter melted
Espresso Infused Buttercream
  • 8 Tbsp butter softened
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 2 Tbsp heavy cream cold
  • 1½ cup powdered sugar

Equipment

  • 18 tiny espresso mugs

Method
 

  1. Preheat oven to 350℉. Grease 9x13 inch baking pan.
  2. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a bowl. Mix. Spread into greased pan.
  3. Sprinkle cake mix over the batter. Pat the mix down gently. Sprinkle pecans over cake mix. Drizzle with the melted butter.
  4. Bake until a toothpick comes out clean, 60 minutes or more.
Espresso Infused Powdered Sugar
  1. Beat butter with an electric mixer until creamy.
  2. Add vanilla, espresso powder, and powdered sugar. Mix with mixer.
  3. Add cold heavy cream and whip until fluffy with mixer.
Assemble Desserts
  1. Into each espresso mug scoop pumpkin crunch cake to fill to top of mug.
  2. 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.