Chocolate Pumpkin Cream Filled Cupcakes*

By srumbel

Ingredients

• 1 chocolate cake mix
• 1 - 3.4 ounce box instant chocolate pudding
• 4 eggs
• 1 cup water
• 1/2 cup oil
• For the Pumpkin Cream
• 4 ounces cream cheese, softened
• 1/4 cup sugar
• 1/2 cup pumpkin puree
• 1/2 teaspoon cinnamon
• 1 cup Cool Whip, thawed
• orange gel food coloring, optional
• For the Frosting
• 1 cup butter, softened
• 1 Tablespoon vanilla extract
• 1/2 teaspoon salt
• 4 cups powdered sugar
• 1/4 cup heavy whipping cream
• sprinkles

Details

Servings 24
Preparation time 25mins
Cooking time 43mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

Preheat the oven to 325 degrees. Place 24 cupcake liners in muffin tins.

Beat the cake mix, pudding mix, eggs, water, and oil in a mixing bowl. Beat the mixture for 1 minute on low speed, and then on medium speed for 2 minutes.

Beat the cream cheese and sugar until creamy. Add the pumpkin and cinnamon and beat again.

Fold the Cool Whip into the pumpkin mixture gently. Add some orange food coloring if you want a brighter orange center.

Cut out the center of the cooled cupcakes using a cupcake corer or a small paring knife. Fill the center of each cupcake with the pumpkin cream.

Beat the butter, salt, and vanilla until creamy. Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. Beat on high for 1-2 minutes until light and fluffy. Spread or pipe the frosting on top of the cupcakes. Top with sprinkles. Makes 24 cupcakes. Store in a tightly sealed container in the refrigerator.