First make your white chocolate coffee cups according to the video tutorial, these can be made days or weeks in advance & stored in an airtight, cool dry place until needed. See notes for the vegan white chocolate that I use as it does not need to be tempered!

Prepare the white cake (*or any cake recipe of your choice) and bake the batter in a sheet pan

While the cake is baking, combine the water with the sugar in a small sauce pot and bring to a boil.

Boil for 1 minute and then remove from the heat, add the coffee granules, stir to dissolve, then reserve until later

Once the cake is baked & cooled you will cut out discs the same diameter as the coffee cup rim & trim each disc to approximately ¼" thickness

Prepare the pumpkin mousse according to the instructions on that post, but be sure to have your cups ready since you will have to pour the mousse into each cup so it can set inside the cup.

Divide the mousse between all of your coffee cups and then place a white cake disc on top of each one, press it into the mousse slightly then brush each cake disc generously with the coffee simple syrup

You will use approximately 2Tbs of syrup each

Next prepare your vegan whipped cream and pipe a swirl on top of each mousse cup

Sprinkle with cinnamon or more cake crumbs