Upside-Down Pumpkin Filled Chocolate Cupcakes
Instructions for Preparing and Baking:
Preheat your oven to 450 degrees Fahrenheit. Then, spray 2 (12 cup) muffin pans with a nonstick baking spray, along with some flour. You must not use paper liners for the cupcakes.
Prepare the cake mix according to the direction on the mix’s box. When they come out of the oven, let them cool for about 10 minutes. Take the cupcakes out of the pans, and turn them upside on the wire racks of the oven to cool completely.
Beat the cream cheese in a bowl with an electric mixer, until it is creamy. Put the confectioner’s sugar and pumpkin in with it, and beat it until smooth. Then, cut the cupcakes in half horizontally, and spread around 2 tablespoons of the mixture evenly over the cut side of the rounded cupcake halves. Place the top halves on each one.
Melt the semisweet chocolate on a double broiler. Add whipping cream to it, and mix until it is well blended. Spoon the desired amount of chocolate onto the cupcakes, and put on the candy corn garnish if you wish to do so. Cover and chill the cupcakes, or serve them immediately. They last in the refrigerator, covered, for up to two days.
Total preparation time: 1 hour, 5 minutes
Servings: 24 cupcakes