Three Coffee Infused Recipes For Thanksgiving

• Pumpkin Spice Latte Cupcakes

• Icing
  Ingredients:
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 3 tablespoons strong brewed coffee, cooled
• 1 teaspoon vanilla extract
• Instructions: 
• Mix butter and shortening with handmixer
• Slowly incorporate confectioners sugar, coffee, & vanilla
  
  
• Cupcake
  Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 can pumpkin puree (15oz)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup coconut oil
• 2 eggs
  
  
• Instructions:
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, & nutmeg. Set aside.
• In a large bowl, whisk together the pumpkin, both sugars and the coconut oil until combined, making sure the consistency is smooth with no lumps. Whisk in the eggs, one at a time. Add the flour mixture in two additions, folding with a rubber spatula until the texture is smooth.
• Divide the batter between the baking cups, filling each about two-thirds full. Bake for 18 to 22 minutes. A fork inserted in the center should come out clean. Allow to cool in the pan for 5 to 10 minutes, then remove to a wire rack. Allow the cupcakes to cool completely before frosting.

• Chocolate Mocha Mousse

  
  Ingredients:
• 8 oz (226g) dark chocolate, chopped
• 1/2 cup strong brewed coffee, cooled
• 3 tablespoons sugar
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Whipped cream and chocolate shavings for garnish
• Instructions:
• Melt the chocolate with the coffee over a double boiler until smooth. Remove from heat and let it cool.
• In a separate bowl, whisk together the sugar and eggs until light and fluffy.
• Gently fold the chocolate mixture into the egg mixture.
• In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
• Carefully fold the whipped cream into the chocolate mixture.
• Spoon the mousse into serving glasses and refrigerate for at least 2 hours.
• Garnish with whipped cream and chocolate shavings before serving.

Mocha Cheesecake

• Ingredients:
• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter
• 2 cups cream cheese
• 1 cup granulated sugar
• 3 eggs
• 1/4 cup strong brewed coffee, cooled
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• Whipped cream and chocolate shavings for garnish
• Instructions:
• Preheat your oven to 325°F (160°C).
• Combine the cookie crumbs and melted butter, then press them into the bottom of a 9-inch springform pan.
• In a large bowl, beat the cream cheese and sugar until smooth.
• Add the eggs one at a time, beating well after each addition.
• Mix in the coffee, cocoa powder, and vanilla extract.
• Pour the filling over the crust.
• Bake for about 45 minutes or until the edges are set and the center is slightly jiggly.
• Let the cheesecake cool, then refrigerate for a few hours or overnight.
• Top with whipped cream and chocolate shavings before serving.