I’d had my heart set on making these cupcakes when Annie posted them last year. Sadly, pumpkin season fizzled out before I had the opportunity to make them last fall. So, I made sure that they were at the top of my “most bake” list for this year! So glad that I did too, because they are wonderful.

A hefty dose of espresso powder goes into the cupcake batter, to really give the strong coffee flavor that I crave when I hear the word “latte”. Then, to add all those warm and inviting flavors to the party – like pumpkin, cinnamon, and nutmeg. Topped all off with a whipped cream frosting and a drizzle of caramel sauce? How can you say no?

So now you can have your Pumpkin Spice Latte, and eat it too. I hope that everyone enjoys these as much as we did! They pretty much make the b est breakfast ever (just sayin’). We’re looking forward full of pumpkin festivities this weekend. Hopefully, we’ll be brewing our pumpkin ale on Sunday, provided that we can find Sugar Pumpkins. So, keep your fingers crossed for us on that front. Have a great weekend, everyone!

“Leave the gun, take the cannoli” – such time treasured advice. I love cannoli, but they can be a mess to make as well as incredibly time consuming. So, when I saw these cupcakes in Theresa Guidice’s cookbook, I knew I wanted to try them. A fun twist on the classic Italian dessert, these cupcakes are filled with a light cannoli cream, then frosted with a delicious cocoa whipped cream frosting.

I was a little hesitant about the cupcake batter, where I’d not used yogurt in a cupcake recipe before, but they turned out great. A little bit of a denser texture than my usual vanilla cupcake recipe, but that was good, because it needs to hold up to the cannoli filling. These are adorable, and different, and everyone enjoyed them. If you’re missing the crunch from the shell, try garnishing with some broken up sugar cone pieces. Or, take the more traditional route and top with mini chocolate chips.

While we’ve been enjoying every minute of summer thus far, I can’t help but look forward to the arrival of Fall. It’s my favorite season for sure – nothing makes a hot cup of coffee better than a crisp, cool Autumn morning. I made these carrot cupcakes for a friends birthday, it’s a recipe I’ve gone to time and time again, but just never managed to share with you guys.

Lots of shredded carrot (seriously, you’ll think “this much?”)and chopped walnuts are mixed in to a tender spice cake, for a taste that will definitely have you wanting more of cooler temperatures. For the garnish, I made candied carrot curls. Though they were a little bit time consuming, they were a totally awesome garnish that tasted great. Jon and I were munching on the leftovers all night.

Not that we’ve met a cupcake we didn’t like, everyone seemed to enjoy these more than usual. I had about 6 left after getting the birthday boy his order, and waited until the next day to take a photo. When I came downstairs with the plate of cupcakes, it was if a hoard of locusts had descended upon me. Crumbs, on a spinning plate, I tell ya. Enjoy these, guys!

When Annie posted these a couple of weeks ago, I immediately put them at the top of my “to-do” list. At first glance, I thought I wouldn’t really be into them. Never been much of a cookie gal. But, when I realized that the “cookie” on top was in fact frosting? Like I said, right to the top of my list!

Rich and chocolatey, these cupcakes really pack a punch. Moist chocolate cake, enrobed with a bittersweet chocolate ganache. And, the pièce de résistance – the cookie frosting. Which, was just right. Not overwhelmingly sweet. Annie had mentioned she thought they were reminiscent of a buckeye, and I totally concur. We loved them! A new favorite to add to the books.