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Pumpkin Mousse-Filled Cupcakes

Pumpkin Mousse-Filled Cupcakes

Nutrition Facts
  • cal. (kcal) 280
  • Makes: 16 servings
  • Yield: 16 cupcakes
  • Prep: 20 mins
  • Bake: 20 mins at 375°F
  • Microwave: 45 seconds
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by 6 people
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Ingredients

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Cupcakes
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 cup whipped topping, thawed
  • 1/2 cup canned pumpkin pie filling
Frosting
  • 5 ounces semisweet chocolate, chopped
  • 5 tablespoons brewed coffee
  • 1/3 cup unsalted butter, cut up

Directions

Cupcakes
  1. Heat oven to 375 degrees F. Line 16 muffin cups with paper liners.
  1. In a bowl, whisk flour, baking powder and salt. In a large bowl, beat butter and sugar until smooth. Add eggs, vanilla and 1/4 cup of the milk; beat 3 minutes, until fluffy. In three additions, alternately beat in flour mixture and remaining 1/2 cup milk. Spoon scant 1/4 cup into each liner.
  2. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
  3. Blend whipped topping and pumpkin pie filling. Spoon into a pastry bag fitted with a medium-size round tip. Insert into top of each cake, about 1/2 inch deep, and squeeze until top starts to rise slightly.
Frosting
  1. Microwave chocolate and coffee for 30 seconds. Stir, then microwave 15 more seconds. Stir until smooth; add 4 pieces of butter at a time and stir until smooth. Let stand until spreadable consistency.
  1. Frost cupcakes; chill until set.

Tip

  • To pipe in mousse, fill bag half full; twist to close. Secure with a storage bag tie.

Nutrition Information for Pumpkin Mousse-Filled Cupcakes

Servings Per Recipe: 16
PER SERVING: 280 cal., 14 g total fat (9 g sat. fat), 52 mg chol., 125 mg sodium, 37 g carb. (1 g fiber), 4 g pro.

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