Pumpkin Crumble Tres Leches Cupcakes

---

PREP TIME: 15 MIN

BAKE TIME: 17 MIN

TOTAL TIME: 32

---

If this isnt the most epic dessert you bake this Fall then I dont know what is. Here you have the most delicious Pumpkin crumble made out of a blend of three cookies to make the crust and the spongiest cake soaked in a cinnamon hint milk blend. Topped with a cheesecake mousse it is such a perfect pairing!

Ingredients

The Crust

• 1/2 Cup Pumpkin Joe Joe's Crumbs
• 1/2 Cup Golden Oreos Crumbs
• 1/4 Cup Graham Cracker Crumbs
• 1/2 Tsp Cinnamon
• 6 Tbsp Melted Unsalted Butter

Sponge Cupcakes

• 1 Cup All Purpose Flour
• 3/4 Cup Cake Flour
• 1 1/2 Cups Sugar(Blended)
• 2 Tsp Baking Powder
• 1/2 Tsp Salt
• 3 Eggs
• 1 Egg White
• 1/2 Cup Unsalted Butter
• 1 Cup Milk
• 1 Tbsp Vanilla

Tres Leches Blend

1 1/2 Cups Milk

1 Cup Evaporated Milk

1 14oz Can Condensed Milk

1/2 Tsp Vanilla Extract

1/2 Tsp Cinnamon

Cheesecake Mousse

6 oz Cream Cheese

1 1/4 Cups Heavy Whipping Cream

1/3 Cup + 1 Tbsp Sugar

1 Tsp Vanilla Extract

Instructions

1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin.
2. (SEE TIPS)In a bowl combine the pumpkin joe joe's crumbs, golden oreo crumbs, graham cracker crumbs, sugar, cinnamon and give it a good mix. Next, add melted butter and combine until it is mixed well. The mixture will be a little wet and crumbly. Place about 1 1/2 Tablespoons of the crumbs into each cupcake cup press it down until it is firm and smooth.. Save the rest of the crumbles to garnish your cupcake in the end just refrigerate in the mean time.
3. Bring water to a boil. I used a 2 Qt Sauce Pan. You’re going to want to fill it about 3/4 of the way. ( To prevent water going over when you insert your mixing bowl).
4. Add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar. This step is crucial you don’t want your eggs to begin to cook the bowl will get hot very quickly.
5. Whisk your eggs and sugar until combined well. Continue to stir your eggs to avoid them cooking. Once the sugar is melted you’re ready for the next step.
6. Remove egg and sugar mixture and beat on a stand mixer with the whisk attachment on High Speed for 6 minutes. While your eggs are mixing you’re going to want to melt the butter and milk together either on a pan or microwave.
7. The egg mixture will become thicker and lighter in color. This is called the ribbon stage.
8. On a separate bowl sift together the flour, baking powder and salt and incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.
9. Add Vanilla to your butter and milk and on the bowl where initially you had your flour you’re going to move half of your fluffy batter..
10. Add your milk and butter mixture to the separated bowl to which you added a portion of the batter and whisk until combined(do not overmix). Then you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.
11. Bake for 15-17 mins or until a toothpick comes out clean it will be a beautiful light color.
12. Allow cake to cool.
13. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. Once the mixture is pretty combined bump the speed up to High and it only takes a couple of minutes and the mixture will be fluffy and creamy.
14. Once cupcakes are cooled make your milk blend by pouring all ingridients and whisking until combined.
15. Take out a portion of the center of the cupcake and put it aside you will be adding the pieces back to the cupcakes.
16. Gently soak cupcake with about 3-4 Tbsp of milk blend. Once you add the first table spoon allow the cupcake to soak in the milk before adding more.
17. I piped my cupcakes with a 1M Wilton tip but feel free to use a spoon and ice your cupcakes. Add more of the crumble cookies on top and allow to set between 1-2hrs.

TIPS

1. Remove the cream from the golden oreos and the joe joe's. We want the crumbs from the cookie parts only.
2. Spongecake needs to be baked right away it loses moisture and texture when the batter is left out too long. So once its ready you scoop the bateer onto cupcake cups and bake.
3. If you do not have caster sugar I pour granualated sugar on the blender and blend it really thin takes a second.
4. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
5. It takes about 1-2 minutes for the cheesecake mousse mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
6. Share your pics with me on social media! #sweetmelibakery