How to make Pumpkin Mocha Cupcakes with Toasted Meringue

Invite the scents of fall right into your kitchen when you make this wonderful batch of Pumpkin Cupcakes Mocha. The textures of the pumpkin spice crust, moist chocolate cake, and light toast and fluffy sponge, blend in this dessert in surprising ways, making it a delightful experience for the taste buds. your. The coffee flavor brings a more complex flavor to these cupcakes without being too strong.

Source:Home Cooking Adventure

Makes about 12-14 cupcakes

Pumpkin Spice Mix, (makes 4 teaspoons)
1 1/2 teaspoons (5g) ground cinnamon
1/2 teaspoon (2g) ground ginger
1/2 teaspoon (2g) nutmeg
1/4 teaspoon (1g) ground cloves

Cookie crust
3/4 cup (70g) digestive biscuits or graham crackers
1 tablespoon (15g) sugar
3 tablespoons (45g) unsalted melted butter
2 teaspoons (5g) pumpkin spice mix
3.5 oz (100g) semi-weekly chocolate, chopped, split

Cupcake dough
1 cup (125g) all-purpose flour
1 cup (200g) sugar
1/4 cup (30g) unsweetened cocoa powder
3/4 teaspoon (3g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
2 teaspoons (5g) pumpkin spice mix
1 egg
1/2 cup (120ml) milk
1/2 cup (120ml) instant warm espresso
1/4 cup (55g) pumpkin puree
1 teaspoon (5g) vanilla extract

For Meringue
4 egg whites (about 120-130g)
1 cup (200g) sugar
1/4 teaspoon (2g) cream of tartar
1 teaspoon (5g) vanilla extract