Instructions

Cake

1. Preheat oven to 350°F. Line cupcake tins with cupcake liners and set aside.
2. Combine sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed (using a stand or handheld mixer) 2 minutes. Stir in hot coffee (the batter will be thin). Pour the batter into prepared cupcake tins until about 2/3 full.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from pans onto wire racks. Cool completely.

Frosting

1. Beat together shortening, pumpkin, 1 tbsp of warm water, vanilla, and pumpkin pie spice until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
2. Mixture will be very thick. After all sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way.
3. The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.
4. Frost cooled cupcakes with pumpkin buttercream frosting.
5. Makes 24 cupcakes.