Pumpkin Mousse-Filled Cupcakes

Pumpkin Mousse-Filled Cupcakes
Makes 16
Prep 20 m
Bake 20 m
Microwave 45 seconds

Ingredients

Cupcakes

Frosting

Directions

Cupcakes

  1. 1 of 4 Heat oven to 375 degrees F. Line 16 muffin cups with paper liners.
  2. 2 of 4 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.
  3. 3 of 4 Bake at 375 degrees F for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
  4. 4 of 4 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. 1 of 2 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.
  2. 2 of 2 Frost cupcakes; chill until set.
Nutrition Information for Pumpkin Mousse-Filled Cupcakes
Servings Per Recipe: 16
Per Serving: 280 kcal cal., 125 mg sodium, 9 g sat. fat, 1 g fiber, 4 g pro., 37 g carb., 14 g Fat, total, 52 mg chol.