Upside-Down Pumpkin-Filled Chocolate Cupcakes Recipe by Paula Deen

Easy Level
50 MIN 15 Prep + 35 Cook
Servings
Easy Level
50 MIN 15 Prep + 35 Cook

Upside-Down Pumpkin-Filled Chocolate Cupcakes Recipe by Paula Deen

Easy Level
50 MIN 15 Prep + 35 Cook
Upside-Down Pumpkin-Filled Chocolate Cupcakes

Ingredients

  • 1 (18.25 oz) box dark chocolate cake mix
  • 4 oz cream cheese, softened
  • 1 cup canned pumpkin
  • 1 cup confectioner's sugar
  • 8 (1 oz) squares semisweet chocolate
  • 3/4 cup heavy whipping cream

Preparation

Preheat oven to 350°. Spray 2 (12-cup) muffin pans with nonstick baking spray with flour. (Do not use paper liners.)

 

Prepare cake mix according to package directions for cupcakes. Let cool in pans for 10 minutes. Remove cupcakes from pans, and place, rounded side down, on wire racks to cool completely.

 

In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add pumpkin and confectioner's sugar, beating until smooth.

 

Cut each cupcake in half horizontally. Spread about 2 tablespoons pumpkin mixture evenly over cut side of rounded cupcake halves. Top with cut side of flat cupcake halves.

 

In a medium bowl, combine chocolate and cream. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and cooled. Spoon desired amount of chocolate over flat side of each cupcake. Cover, and chill, or serve immediately.

 

Note: Cupcakes can be stored, covered, in the refrigerator for up to 2 days.

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