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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The hidden cream center in these Chocolate Pumpkin Cream Filled Cupcakes is a fun surprise. Perfect fall treat for holiday parties!
Ingredients
- 1 chocolate cake mix
- 1 - 3.4 ounce box instant chocolate pudding
- 4 eggs
- 1 cup water
- 1/2 cup oil
- 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
- 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. Makes 24 cupcakes. Store in a tightly sealed container in the refrigerator.
More fun pumpkin treats to enjoy this fall:
Chocolate Pumpkin Cheesecake Cupcakes
Melanie @ Gather for Bread says
Oh my goodness! Now I need some of this pumpkin chocolate combo with my coffee!
Medha @ Whisk & Shout says
That pumpkin cream looks and sounds beyond delicious! I am sooo ready for the pumpkin flavors to begin rolling out 🙂
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.
Medeja says
What a great filling and frosting!! They look amazing!
Cynthia | What A Girl Eats says
Such pretty cupcakes! I love the festive decorations and the little surprise in the middle! Perfect for fall!
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!
Krystle says
What a yummy surprise inside! Would be super impressive for Thanksgiving guests.
Cakespy says
I truly love you for this recipe. TRULY.
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.
Kaitlyn says
Your photos are making me hungry. These look and sound great! I might make them next week. Thanks for sharing this recipe!