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.

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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!!!

But I held off until September to start sharing the other couple of pumpkin recipes I have. In the past, I usually start making pumpkin treats at the beginning of August, but this year I just couldn’t get into the pumpkin mood.  Maybe the Texas sun and the zucchini banana cake were keeping me in summer mode.  Until now… 

After a few pieces of that pumpkin cake, I couldn’t wait to get going on more fall treats.  Are you ready for more orange goodness in your life?

I sure hope so because if you follow my instagram, you probably saw my cart of canned pumpkin. Those cans have already become cake, pastries, parfaits, and cupcakes.  I’m just getting warmed up!

Can you believe that I haven’t made any cupcakes since March?  That’s just crazy.  As soon as I realized it had been that long, I decided to add pumpkin to a cupcake.  There was a spice cake and a chocolate cake mix in the pantry that I had to decide between.

Either one would have been good for this fun recipe, but as I thought about how I wanted to put pumpkin cream in the center and white frosting on top, I thought chocolate would make them look kind of like Indian candy corn.

Speaking of candy corn…I already bought a bag of that too. Who else loves that stuff?

I always add a box of pudding to my cake mixes when I make cupcakes.  You are more than welcome to make your cupcakes however you like. But if you like light fluffy cupcakes, go ahead and give my version a try.  You won’t regret it.

After the cupcakes are cool, cut out the center and fill it with the pumpkin cream goodness.  You might have one or two spoonfuls left, but I think you know how to get rid of that.  Wink, wink. A swirl of sweet frosting and fall colored sprinkles finished off the top of the cupcakes!

We had a group of church friends over last week, so I had these chocolate pumpkin cream filled cupcakes sitting out for dessert that night! I loved seeing the surprised look on everyone’s faces when they would find that creamy pumpkin center.

These cupcakes disappeared pretty quickly, so this recipe definitely gets a thumbs up!

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Yield: 24 cupcakes

Chocolate Pumpkin Cream Filled Cupcakes

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The hidden cream center in these Chocolate Pumpkin Cream Filled Cupcakes is a fun surprise. Perfect fall treat for holiday parties!

Prep Time 25 minutes

Cook Time 18 minutes

Total Time 43 minutes

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

1. Preheat the oven to 325 degrees. Place 24 cupcake liners in muffin tins.
2. 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.
3. 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.
4. Beat the cream cheese and sugar until creamy. Add the pumpkin and cinnamon and beat again.
5. Fold the Cool Whip into the pumpkin mixture gently. Add some orange food coloring if you want a brighter orange center.
6. 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.
7. 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.
8. Spread or pipe the frosting on top of the cupcakes. Top with sprinkles. Store in a tightly sealed container in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
• 
  Wilton 12-Inch Disposable Cake Decorating and Pastry Bags, 100-Count
• 
  Wilton 402-2110 1M Open Star Piping Tip

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 252 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 59mg Sodium: 158mg Carbohydrates: 25g Fiber: 0g Sugar: 22g Protein: 2g

More fun pumpkin treats to enjoy this fall:

Chocolate Pumpkin Cheesecake Cupcakes

Pumpkin Fudge Eclair Cake

Pumpkin Spice Latte Cupcakes