Mix cake according to manufacturer’s instructions. Place paper liners into a conventional cupcake pan, use a #16 blue scoop to deposit 1.5 oz batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Ice with pumpkin cream cheese filling, then with cream cheese buttercreme. Sprinkle with ground cinnamon and chocolate coffee beans.
Coffee Cake, Buttercreme, Buttercream, Pumpkin, Cream Cheese, Cinnamon, Coffee Bean, Chocolate, Cupcake