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!

Cinnamon Chocolate Cupcakes

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Servings

24 cupcakes

Servings 24 cupcakes

Cinnamon Chocolate Cupcakes Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseDessert Servings 24 cupcakes Servings 24 cupcakes

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:MetricUS Imperial

Instructions

1. Preheat oven to 350 degrees F. Line cupcake pans with cupcake liners.
2. In a large bowl, combine together pumpkin puree, water and cinnamon extract.

   
3. Add chocolate pudding to mixture until blended. Add chocolate cake mix and beat for 2 minutes.

   
4. Scoop batter into cupcake liners filling half way. Bake in oven for 25-28 minutes.

   
5. Cool cupcakes completely on wire rack.
6. For frosting: soften whipped topping and mix in sugar with cinnamon extract.
7. Top completely cooled cupcakes with frosting, serve immediately or place in refrigerator until served.

   
8. *Can garnish with ground cinnamon

Recipe Notes

Homemade Pumpkin Puree Recipe