Pumpkin Patch Cupcakes

Directions

1. Preheat the oven to 350°F and line a muffin pan with paper liners.
2. In a bowl, whisk together flour, cocoa powder, instant coffee (if using), baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, beat butter and sugar with an electric mixer for 2 minutes until pale and fluffy. Add eggs and beat for 30 seconds.
4. Add half the buttermilk and beat for 20 seconds. Add half the dry ingredients and beat. Add the remaining buttermilk and hot water, beat just until combined, then add the remaining dry ingredients and beat on low until incorporated.
5. Fill the liners halfway. Bake for 17-19 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before frosting.
6. For the frosting, beat butter and vanilla with an electric mixer until fluffy, about 1-2 minutes.
7. Gradually add powdered sugar, mixing on low until combined.
8. If desired, add food coloring at this point.
9. Taste and adjust sweetness with more powdered sugar. If the frosting is too thick, add a dash of milk or heavy cream.
10. For extra fluffy frosting, add 1/4 cup heavy whipping cream with the last bit of powdered sugar and whip for 3-4 minutes.
11. Remove 1/4 cup of frosting and dye it green. Transfer to a piping bag fitted with a Wilton 2 tip. Set aside.
12. Dye the remaining frosting orange. Spread a generous layer of frosting on each cupcake. Transfer the remaining orange frosting to a piping bag with a Wilton 4 tip. Pipe a circle around the edge, then pipe 4 curved lines (2 right-facing, 2 left-facing) to create a pumpkin shape.
13. Insert a piece of pretzel stick into the top as a stem. Use the green frosting to pipe curly vines near the stem. Repeat with the remaining cupcakes.