Pumpkin Patch Cupcakes

Directions

1. Set your oven to 350°F and place paper liners in a muffin pan.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant coffee (if using), baking soda, baking powder, and salt. Set this dry mixture aside.
3. Using an electric mixer, cream together the room-temperature butter and granulated sugar for about 2 minutes until light and airy. Mix in the eggs and continue beating for another 30 seconds.
4. Pour in half of the buttermilk and beat on low for about 20 seconds. Add half of the flour mixture and mix until just incorporated. Then add the rest of the buttermilk and the hot tap water, beating only until the liquid is integrated. Finally, add the remaining dry ingredients and mix on low speed until the batter is smooth.
5. Spoon the batter into the lined cups, filling each about halfway. Bake for 17 to 19 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. Let the cupcakes cool fully before you add any frosting.
6. In a clean bowl, beat the softened butter and vanilla extract with an electric mixer until creamy and fluffy, about 1 to 2 minutes.
7. Gradually incorporate the powdered sugar, beating on low speed until the mixture is uniform.
8. At this point, you can stir in your chosen gel food coloring to tint the frosting.
9. Taste the frosting and adjust sweetness by adding more powdered sugar if you like. Should the frosting become too stiff, thin it with a small splash of milk or heavy cream.
10. For an airier texture, pour in ¼ cup of heavy whipping cream along with the final portion of powdered sugar, then beat on high for 3 to 4 minutes.
11. Set aside about ¼ cup of the plain frosting and tint it green. Transfer this green frosting to a piping bag fitted with a Wilton #2 tip. Set it aside for later.
12. Color the remaining frosting orange. Spread a thick layer of it over each cooled cupcake. Load the rest of the orange frosting into a piping bag fitted with a Wilton #4 tip. Pipe a ring around the outer edge of the cupcake, then add four curved lines: two bending to the right and two bending to the left, to form a pumpkin shape.
13. Press a broken pretzel stick into the center of each pumpkin for a stem. Using the green frosting, pipe small curving vines around the stem. Repeat the decoration on each cupcake.