Upside-Down Pumpkin Filled Chocolate Cupcakes

Name: Upside-Down Pumpkin Filled Chocolate Cupcakes
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 24
Cuisine: American
Ingredients: 24 servings Candy corn, for garnish; 237 milliliters canned pumpkin; 237 milliliters confectioners sugar; 113 grams cream cheese, softened; 517 grams box dark chocolate cake mix; 177 milliliters heavy whipping cream; 28 grams semisweet chocolate

You can never have too many American recipes, so give Upside-Down Pumpkin Filled Chocolate Cupcakes If you have semisweet chocolate, heavy whipping cream, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat the oven to 350 degrees F. Spray 2 (12-cup) muffin pans with nonstick baking spray with flour. Do not use paper liners. Prepare the cake mix according to package directions for cupcakes.

Ingredients you will need

Baking Spray

Cake Mix

Cupcakes

All Purpose Flour

Equipment you will use

Oven

Let cool in the pans for 10 minutes.

Remove the cupcakes from the pans, and arrange them, rounded side down, on wire racks to cool completely. In a medium bowl, beat the cream cheese with an electric mixer on medium speed until creamy.

Ingredients you will need

Cream Cheese

Cupcakes

Equipment you will use

Hand Mixer

Bowl

Add the pumpkin and confectioners' sugar, and beat until smooth.

Ingredients you will need

Powdered Sugar

Pumpkin

Cut each cupcake in half horizontally.

Ingredients you will need

Cupcakes

Spread about 2 tablespoons the pumpkin mixture evenly over cut side of rounded cupcake halves. Top with the cut side of the flat cupcake halves. Using a double boiler, melt the semisweet chocolate.

Ingredients you will need

Semisweet Chocolate

Cupcakes

Pumpkin

Spread

Equipment you will use

Double Boiler

Add the whipping cream and mix until well combined. Spoon the desired amount of chocolate over each cupcake and garnish with candy corn. Cover, and chill, or serve immediately. Cook's Note: Cupcakes can be stored, covered, in the refrigerator for up to 2 days.;

Ingredients you will need

Whipping Cream