Pumpkin Pie filled cupcake
Two things that go great together are pumpkin and chocolate, I declare it, the pairing of the season!
So King’s Hawaiian makes a great pumpkin pie and I had some leftovers. Is there such a things as leftover pie? Well, there shouldn’t be but I just was on pie overload and decided to do something creative with the remaining pie.
Call me crazy (don’t) but I decided to bake some chocolatey cupcakes and fill them with the leftover pie. The result was chocolate + pumpkin magic.
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
1 teaspoon vanilla
2 cups cake flour
1/2 cup cocoa powder
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate milk
pumpkin pie filling, cooked
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Cream the butter and sugar until fluffy. Add the eggs one at a time, then add the vanilla.
Alternately add the milk with the dry ingredients until combined.
Spoon the batter into prepped liners, bake 15-17 minutes depending on your oven. Let cool on a wire rack.
When the cupcakes are cooled, cut out the center of the cupcakes and fill with the leftover cooked pumpkin pie. If you want to add crust in there that’s all you but I left it out.
Frost the cupcake with chocolate frosting…and in the center you’ll have a lovely fall treat!