Chocolate Pumpkin Cream Filled Cupcakes

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 Chocolate cake mix
  • 1/2 tsp Cinnamon
  • 1 cup Cool whip
  • 1 Gel food coloring, Orange
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Sprinkles
  • 1/4 cup Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1 cup Butter
  • 4 oz Cream cheese
  • 1/4 cup Heavy whipping cream

• Desserts

  • 1 3.4 ounce box Chocolate pudding, Instant

• Liquids

  • 1 cup Water

Found on insidebrucrewlife.com

Description

Directions

• 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. Makes 24 cupcakes. Store in a tightly sealed container in the refrigerator.