Cinnamon Chocolate Cupcakes
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Cinnamon Chocolate Cupcakes
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| Servings |
| 24cupcakes |
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Ingredients
Cupcakes
- 1cup pumpkin pureecanned or homemade pumpkin puree recipe (see notes for recipe link)
- 1teaspoon cinnamon extractor ground cinnamon
- 1 1/3cups water
- 18.25ounces Devil’s Food Chocolate cake mix
- 1.4ounces sugar freefat free, instant chocolate pudding
Frosting
- 8ounces whipped toppingfat free, softened
- 1tablespoon confectioners’ sugar
- 1teaspoon cinnamon extractor ground cinnamon
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
