Prepare the pumpkin cupcake batter according to the recipe.
Divide the batter between lined cupcake pans and bake according to the recipe directions.
Transfer the cupcakes to a wire rack and allow them to cool completely.
Prepare the buttercream and add espresso to taste. Whip until light and fluffy.
Transfer the espresso buttercream to a piping bag and pipe generously onto each cupcake.
Prepare the white chocolate ganache and allow it to cool until it is still pourable but no longer warm enough to melt the frosting.
Drizzle white chocolate ganache over each cupcake.
Finish with edible glitter and a coffee bean.
Serve and enjoy!
Notes
Pumpkin: Use pure pumpkin puree rather than pumpkin pie filling when making your pumpkin cupcakes.Espresso: Add the espresso gradually and taste the buttercream as you go. You want a noticeable coffee flavor that still lets the pumpkin cupcake shine.Ganache: Allow your white chocolate ganache to cool before drizzling it over the buttercream.Glitter: Only use glitter specifically labeled as edible.Make ahead: Bake the cupcakes ahead of time and decorate closer to serving.