National Cupcake day is October 18th, and what better way to celebrate than with a deliciously cozy Cinnamon Chocolate Cupcake! Bonus: this recipe is a perfect one to get your kids to help you with, they’ll love getting in the fall spirit too!
Ingredients
Cupcakes
- 1 cup pumpkin puree canned or homemade pumpkin puree recipe (see notes for recipe link)
- 1 teaspoon cinnamon extract or ground cinnamon
- 1 1/3 cups water
- 18.25 ounces Devil’s Food Chocolate cake mix
- 1.4 ounces sugar free fat free, instant chocolate pudding
Frosting
- 8 ounces whipped topping fat free, softened
- 1 tablespoon confectioners' sugar
- 1 teaspoon cinnamon extract or ground cinnamon
Servings: cupcakes
Units:
Instructions
- Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.
- In a large bowl, combine together pumpkin puree, water and cinnamon extract.
- Add chocolate pudding to mixture until blended. Add chocolate cake mix and beat for 2 minutes.
- Scoop batter into cupcake liners filling half way. Bake in oven for 25-28 minutes.
- Cool cupcakes completely on wire rack.
- For frosting: soften whipped topping and mix in sugar with cinnamon extract.
- Top completely cooled cupcakes with frosting, serve immediately or place in refrigerator until served.
- *Can garnish with ground cinnamon
Recipe Notes
