• 3 Ratings






  • Heat oven to 375° F. Line 16 muffin cups with paper liners.

  • 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.

  • Bake at 375° F for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

  • 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.


  • 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.

  • Frost cupcakes; chill until set.


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

Nutrition Facts

280 calories; 14 g total fat; 52 mg cholesterol; 125 mg sodium. 37 g carbohydrates; 4 g protein;


3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0