These Pumpkin Cream Filled Chocolate Cupcakes have a fun surprise inside! Each soft cupcake has a creamy pumpkin center, topped with fluffy vanilla frosting and colorful sprinkles. They're a fun way to sneak a little pumpkin into a chocolate dessert.
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I love a cupcake with a surprise inside, and these are so much fun to make. When I was deciding how to make them, I had a chocolate cake mix and a spice cake mix in the pantry and couldn't decide which to use.
Both sounded good, but once I pictured an orange pumpkin filling tucked inside, I knew chocolate was the way to go. Plus, vanilla frosting on a dark cupcake with the orange center looks so pretty when you cut it open.
The cupcake batter starts with a cake mix, plus a box of instant pudding. Adding pudding is an easy way to make box-mix cupcakes extra moist and tender. It's a simple trick I do when I want cupcakes that taste homemade without making everything from scratch.
Taking these treats to a church gathering was the best part. It was so much fun watching everyone's reactions as they took a bite and found the pumpkin cream filling inside. They were a hit, and we didn't have any left when we headed home.
Why You'll Love Pumpkin Filled Cupcakes
- A pumpkin surprise inside. Adding pumpkin puree and pumpkin pie spice to the cream cheese center is a fun way to add fall flavor to a regular chocolate cupcake.
- Easy shortcut. A box mix and instant pudding make these cupcakes easy to prepare while keeping them moist and delicious.
- Simple enough for any level baker. You don't need any fancy tools or decorating skills to make these treats. Just bake, fill, and frost.
- Plenty to share. This recipe makes 24 cupcakes, so it's the perfect treat for a fall party or family get-together. Of course, you can always keep a few at home, too!
Ingredients Needed
Here is everything you will need to make these fun fall cupcakes. Scroll down to the printable recipe card for the exact amounts.
- Chocolate Cake Mix and Instant Pudding Mix: Using a store-bought mix makes things easy, and the instant pudding keeps the cupcakes moist.
- Eggs and Oil: These ingredients are needed to make the mix. Follow the amounts listed in the recipe.
- Cream Cheese: Creates the creamy base for the filling. Let it soften to room temperature so it blends smoothly.
- Granulated Sugar: Adds just enough sweetness to the pumpkin filling without overpowering the other flavors.
- Canned Pumpkin Puree: Adds flavor and color. Use plain puree, not pumpkin pie filling.
- Pumpkin Pie Spice: Adds a little warm spice that enhances the puree. You can also use cinnamon and nutmeg.
- Cool Whip: Makes the filling light and fluffy. Fold it in gently to keep the airy texture. You can use homemade whipped cream if you prefer.
- Orange Gel Food Coloring: Optional, but a little makes the pumpkin center stand out when you bite into the cupcakes. Gel colors work best because you only need a little amount.
- Vanilla Frosting: Mix butter, vanilla extract, salt, powdered sugar, and heavy whipping cream for a simple frosting.
- Fall Sprinkles: Use any colors or shapes to dress up the frosted cupcakes. Use the extras on these pumpkin chocolate chip donuts.
Cupcake Variations
- Use a spice cake mix. A box spice mix and vanilla pudding make a warm, spiced version of the filled cupcakes.
- Change the sprinkles. Use Halloween sprinkles for a spooky October treat.
How To Make Cupcakes with Pumpkin Filling
These treats are easy to make with a few simple steps. Just be sure to let them cool completely before adding the filling.
- Make the cupcakes. Beat the cake mix, dry pudding mix, eggs, water, and oil in a large bowl. Spoon the batter into paper liners in a muffin tin, then bake. Let them cool on a wire rack.
- Make the pumpkin cupcake filling. Beat the softened cream cheese and sugar until smooth. Add the puree and spices, then mix again. Gently fold in the Cool Whip. For a brighter orange center, stir in gel food coloring.
- Fill the centers. Use a cupcake corer or small paring knife to remove the center of each cooled cake. Spoon or pipe the pumpkin cream into each opening.
- Frost and decorate. Spread or pipe the frosting onto the filled cupcakes. Sprinkle with fall sprinkles or mini chocolate chips.
BruCrew Tips
- Let the cupcakes cool completely. Warm cupcakes will melt the filling and make it runny.
- Don't cut too deep. When removing the center, leave enough cake at the bottom to hold the filling.
- Soften the cream cheese. Let it sit at room temperature for about 30 minutes, so it mixes in without lumps.
- Use a piping bag for the frosting. A 1M star tip makes it easy to add a pretty swirl to each cupcake, but you can also spread it with a knife.
Storing and Freezing
Store the filled and frosted cupcakes in an airtight container in the refrigerator for 3-4 days. Let them sit at room temperature for about 15 minutes before serving.
Freeze the moist cupcakes before filling and frosting for up to 2 months. Thaw them overnight, then add the filling and frosting.
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Recipe
Chocolate Pumpkin Filled Cupcakes
These Pumpkin Cream Filled Chocolate Cupcakes have a fun surprise inside! Each soft cupcake has a creamy pumpkin center, topped with fluffy vanilla frosting and colorful sprinkles.
Ingredients
For the Cupcakes
- 1 chocolate cake mix
- 1 - 3.4 ounce box instant chocolate pudding
- 4 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Pumpkin Cream
- 4 ounces cream cheese, softened
- ¼ cup granlated sugar
- ½ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 cup Cool Whip, thawed
- orange gel food coloring, optional
For the Frosting
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- ½ teaspoon table salt
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
- sprinkles
Instructions
- Preheat the oven to 325°F. 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 puree and pumpkin pie spice and mix 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.
Notes
- Let the cupcakes cool completely. Warm cupcakes will melt the filling and make it runny.
- Don't cut too deep. When removing the center, leave enough cake at the bottom to hold the filling.
- Soften the cream cheese. Let it sit at room temperature for about 30 minutes, so it mixes in without lumps.
- Use a piping bag for the frosting. A 1M star tip makes it easy to add a pretty swirl to each cupcake, but you can also spread it with a knife.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 16gSaturated Fat: 7gUnsaturated Fat: 9gCholesterol: 60mgSodium: 105mgCarbohydrates: 25gFiber: 0gSugar: 23gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Kaitlyn says
Your photos are making me hungry. These look and sound great! I might make them next week. Thanks for sharing this recipe!
Sara says
I made the chocolate pumpkin cream cupcakes last night. Everything was amazing. Expect the icing was very sweet I am not sure why.
Jocelyn says
I'm glad you liked the cupcakes. Frosting is very sweet in general. 4 cups of powdered sugar will do that 🙂 You can add another 1/2 teaspoon salt to help cut the sweetness if you like.
Cakespy says
I truly love you for this recipe. TRULY.
Krystle says
What a yummy surprise inside! Would be super impressive for Thanksgiving guests.
Karly says
This is decadence and fall in a single handheld treat, and I couldn't possibly love it any more! Love the chocolate and pumpkin combo, and that frosting looks divine!
Cynthia | What A Girl Eats says
Such pretty cupcakes! I love the festive decorations and the little surprise in the middle! Perfect for fall!
Medeja says
What a great filling and frosting!! They look amazing!
Christina says
These look great. My DH is pumpkin crazy so I will be making these for him soon. I love candy corn too 😉 Thanks for your great recipes.
Medha @ Whisk & Shout says
That pumpkin cream looks and sounds beyond delicious! I am sooo ready for the pumpkin flavors to begin rolling out 🙂
Melanie @ Gather for Bread says
Oh my goodness! Now I need some of this pumpkin chocolate combo with my coffee!