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 

Cafe de Saul Pumpkin Spice Latte

As the days get shorter and weather gets cooler there is one thing that comes to mind that makes my heart sing... IT'S FALL! Fall is my favorite season for lots of reasons, but the one that inspired this post is the one and only Pumpkin Spice Latte! Every year I look forward to Starbucks releasing this wonderful drink and I can't wait to get my hands on one. However this year I decided that I wanted to save money and calories and that there had to be a better way to get my precious pumpkin latte. After a bit of research and experiments I have formed my own pumpkin spiced latte recipe that is low fat and easy to make at your own home. All you need is a few ingredients, a stove and a coffee maker. And wallah the pumpkin spiced latte is all yours!

1 tsp vanilla extract

1 cup milk *

2 tbsp sugar or 1 1/2 tsp splenda (three packets)

1 1/2 tsp pumpkin pie spice

1 cup double strength coffee

whipped cream *

pinch of pumpkin pie spice

1) make 2 cups of coffee using 2 scoops of ground coffee

2) in a small pot mix together vanilla extract, milk, sugar or splenda, and pumpkin pie spice over medium heat. As milk mixture warms whisk until frothy and hot.

3) in coffee mug pour one cup of coffee and then add all of milk mixture.

4) top with whipped cream and sprinkle with pumpkin pie spice

5) Drink and Enjoy!

*i used smart balance non-fat milk 1cup= 110 cal.

non-fat whipped cream 2 tbsp= 5 cal

three splenda packets

totaling: 115 calories!!

Starbucks Pumpkin Spice Latte= 380 calories