CHOCOLATE PUMPKIN CREAM FILLED CUPCAKES
The hidden cream center in these Chocolate Pumpkin Cream Filled Cupcakes will make everyone smile when they find it. These easy cupcakes are great for fall holiday parties.
Now that it is past Labor Day, it’s fair game on all things pumpkin. Now, I know you are probably thinking, “Girl, you shared a cinnamon roll pumpkin cake two weeks ago, so you were on the pumpkin train already.” Ok, you are right, I did. I couldn’t wait to share that one with you. It was sooooo good!!!
Ingredients
For the Cupcakes
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
Instructions
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.
Spoon the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center of one comes out mostly clean. Let cool completely.
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. Store in a tightly sealed container in the refrigerator.
Now that it is past Labor Day, it’s fair game on all things pumpkin. Now, I know you are probably thinking, “Girl, you shared a cinnamon roll pumpkin cake two weeks ago, so you were on the pumpkin train already.” Ok, you are right, I did. I couldn’t wait to share that one with you. It was sooooo good!!!
Ingredients
For the Cupcakes
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
Instructions
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.
Spoon the batter evenly into the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted in the center of one comes out mostly clean. Let cool completely.
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. Store in a tightly sealed container in the refrigerator.
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