Chocolate + Pumpkin = YUM!

So my husband and I have gotten in this really bad (but wonderful) habit of needing something sweet to eat after dinner. Unfortunately, the other night we didn't have anything that would satisfy our sweet tooth, so I decided to make something from semi-scratch. I took a combination of two separate recipes and this is what I came up with...

Pumpkin Cream Filled Chocolate Cupcakes with Chocolate Buttercream Frosting! 

Cupcakes:
Box chocolate cake

Pumpkin Cream Filling:

1 8oz pkg. cream cheese softened
1/3 c. canned pumpkin
1/4 c. sugar
1/4 tsp. ground cinnamon

In a medium bowl mix together cream cheese, pumpkin, sugar, and cinnamon until thickened. Set aside for later.

Chocolate Buttercream Frosting:

1/2 cup unsalted butter, softened
1 tsp. vanilla extract
1/8 tsp. salt
1 (16 oz) pkg. powdered sugar
2/3 c. unsweetened Cocoa powder
5-8 tbsp. milk

Beat first 3 ingredients at medium speed with an electric mixer until creamy.

Gradually add cocoa and powdered sugar combination alternating with 3-4 tbsp milk, 1 tbsp at a time, beating at low speed until blended and smooth after each addition. Continue process until all cocoa and powdered sugar mixture is added. Makes about 2 1/4 cups.

*if you like lots of frosting double this recipe

Putting it all together:

Once your cupcakes have cooled, you need to fill each one with the Pumpkin cream filing. Cut out the center of your cupcake using either a small pairing knife or whatever you have handy. I found a pumpkin carving tool that worked great! Gently scoop out the center and discard.

With a pastry bag and tip squeeze filling into cupcake until it is level with the top of your cupcake.

*There is no need to cover filling with leftover cupcake because you will be covering the top with frosting. I'm sure there are several ways to do this, but this is the way I found that worked best for me.

Add Chocolate buttercream frosting in another pastry bag with a star tip. Using a spiral motion apply frosting to cupcake. Once the cupcakes are all put together. Place in a covered container and store in the refrigerator. Buttercream frosting MELTS!

Enjoy!

*recipes adopted from Better Homes & Garden and Southern Living magazines