Stuffed Pumpkin Cupcakes

Today there was good stuff and bad stuff. The good was this recipe I tried for the first time that is from Epicuricloud. It's a delicious fall dessert (or any time of year) with the pumpkin cupcake and a cream cheese and chocolate chip filling. The original recipe says it makes 12 cupcakes, but mine made 19. 

I added chocolate icing on them, but you don't need to if you want to be more simple since the filling is plenty special. I included the icing recipe that I used below. I doubled the cupcake recipe and this icing recipe covered almost all of them, which was fine with me to keep 3 or 4 uncovered.  

So for the bad stuff today...my camera is refusing to work today so I had to take photos of the cupcakes with my phone. I am hoping my camera will decide to be nice and start working tomorrow. If not, I'll have to eat a cupcake to drown my sorrows. 

Stuffed Pumpkin Cupcakes

Filling:

1 (8-oz.) package cream cheese, softened

1 egg

1/3 c. sugar

1/8 t. salt

6 oz. mini-chocolate chips

Cake Batter:

1 c. flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. pumpkin pie spice

1/2 c. granulated sugar

1/2 c. light brown sugar, lightly packed

2 large eggs

1 c. canned pumpkin

1/2 c. oil

1 t. vanilla

Preheat oven to 350°.  Line cupcake pan with liners.

Filling:  In medium bowl, mix well, cream cheese, egg, sugar and salt.  Stir in chocolate chips.

Cake Batter:  In large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and sugars.  In medium bowl, whisk together, eggs, pumpkin, oil and vanilla.  Add wet ingredients to dry and stir until just combined.

Just fill the bottom of the 16-19 cups with cake batter.  Add a generous dollop of the filling on top of the batter.   Using the rest of the cake batter, evenly spoon a final layer of cake batter over the filling, making sure not to fill the cupcake liner more than 3/4 full.

Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean. Allow to cool in pan for 5 minutes.

   

   Fudge Icing

   2 c. granulated sugar

   3 T. unsweetened cocoa powder

   ⅔ c. whole milk

   ½ c. salted butter, cut into cubes

   1 1/2 t. vanilla

Mix sugar, cocoa powder, and milk together in a large saucepan.

Cook over medium-high heat until large bubbles form. Boil one minute. Remove from heat and add butter and vanilla.

Return to medium-high heat and boil until thickens. Remove from heat and beat with a wooden spoon until thick and smooth.