Instructions

For the Cupcakes:

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until well incorporated. Scrape down the bowl as needed. Next mix in the pumpkin and beat until well combined.
3. In a medium-sized bowl, combine all remaining dry ingredients and sift together with a fine mesh sieve. Then, add half the dry ingredients to the batter followed by half the milk, and beat until it starts to combine.Then add the remaining dry ingredients and milk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the Filling:

1. Hollow out the center of the cupcake using a cupcake corer or a knife, but do not cut all the way to the bottom of the cupcake. Set the tops aside.
2. To prepare the espresso mixture, microwave the water until it’s bubbling, about 60 seconds. Add the espresso powder and stir until the powder is dissolved. Combine the espresso with the bourbon and set it aside.
3. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1 cup, allowing the mascarpone cheese to turn to a liquid consistency.
4. Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form. Next, add powdered sugar and pumpkin pie spice and increase speed to high. Quickly add the pumpkin and beat until stiff peaks form.
5. Drizzle 1 teaspoon of the espresso mixture into the hallowed out center of the cupcake.
6. Put the filling into a large piping bag or Ziploc bag so that it is easier to fill the cupcakes, fill the center of the cupcakes with the pumpkin mousse.
7. Place tops of the cupcake that you cut out and stick them onto of the mousse to trap the moisture inside the cupcake.

For the topping:

1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
2. Spoon the mascarpone cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, about 1 cup, allowing the mascarpone cheese to turn to a liquid consistency.
3. Add the remaining heavy cream then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form. Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Continuing beating at a high speed until stiff peaks form.
4. Fill a piping bag with your favorite tip and decorate. Dust the top of the mousse with cocoa powder and slice some Ladyfingers cookies to place on top right before serving.