INGREDIENTS
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FOR THE CUPCAKES
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1 spice cake mix (15.25 oz.)
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1 can pumpkin puree (15 oz.)
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3 eggs
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1/3 cup oil
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1/3 cup brewed coffee, cooled
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FOR THE FROSTING
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2 teaspoons hot water
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2 teaspoons instant coffee granules
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6 ounces baking white chocolate squares, chopped
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1/4 cup heavy cream
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1 cup butter, softened
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1 1/2 cups powdered sugar
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1 teaspoon cinnamon