Pumpkin spice hi-hat cupcakes

These beauties are filled with salted caramel, topped with a swirl of pumpkin spice frosting, and dipped in a gorgeous glossy chocolate topping!

Bake pumpkin spice cupcakes, let them cool completely and prep the buttercream.

Cut a cone-shaped hole in the top of the cupcakes and scoop a spoonful of salted caramel sauce into the hole.

Cut the bottom off of the cupcake cone, replace the top of the cupcake on top of the caramel and make a high swirl of buttercream on top.

While you chill the cupcakes, prepare the chocolate glaze.

Dip extremely COLD cupcakes in the glaze and top with holiday sprinkles.