Pumpkin Mousse-Filled Cupcakes

Pumpkin Mousse-Filled Cupcakes
Servings: 16 Yield: 16 cupcakes Prep 20 mins Bake 375°F 20 mins Microwave 45 seconds


  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 cup whipped topping, thawed
  • 1/2 cup canned pumpkin pie filling
  • 5 ounces semisweet chocolate, chopped
  • 5 tablespoons brewed coffee
  • 1/3 cup unsalted butter, cut up

Make It


1. Heat oven to 375 degrees F. Line 16 muffin cups with paper liners.

2. In a bowl, whisk flour, baking powder and salt. In a large bowl, beat butter and sugar until smooth. Add eggs, vanilla and 1/4 cup of the milk; beat 3 minutes, until fluffy. In three additions, alternately beat in flour mixture and remaining 1/2 cup milk. Spoon scant 1/4 cup into each liner.

3. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

4. Blend whipped topping and pumpkin pie filling. Spoon into a pastry bag fitted with a medium-size round tip. Insert into top of each cake, about 1/2 inch deep, and squeeze until top starts to rise slightly.


5. Microwave chocolate and coffee for 30 seconds. Stir, then microwave 15 more seconds. Stir until smooth; add 4 pieces of butter at a time and stir until smooth. Let stand until spreadable consistency.

6. Frost cupcakes; chill until set.


  • To pipe in mousse, fill bag half full; twist to close. Secure with a storage bag tie.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 280, Fat, total (g): 14, chol. (mg): 52, sat. fat (g): 9, carb. (g): 37, fiber (g): 1, pro. (g): 4, sodium (mg): 125, Percent Daily Values are based on a 2,000 calorie diet.