Mini Pumpkin Cupcakes with Chocolate Frosting

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These are so wonderful and perfect for fall! I used Libby's pumpkin pie mix and left out the pie spice. And then for the frosting, I added a tablespoon of whole milk to make it a little less thick. Came out fabulous!

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I have a lot to say. First the good news (just the cupcake: I did just what recipe says with the exact amounts (except the oil, i changed it for melted butter and the cupcakes were awesome, very moist, fluffy and tasty! I really liked them.
Now the Frosting: I did exactly the recipe and I felt the taste TOO STRONG , very chocolatey and bitter, it really makes the flavor of pumpkin disappear.... I really didn't like it. In order to soften the flavor I had to add twice the sour cream, cream cheese and sugar.
Next time I will use vanilla frosting or I will reduce the amount of cocoa or even better I will make a pumpkin frosting ;

I want to share with You all what I did with the cake mix and the pumpkin puree leftovers.... I made a little vanilla cake (I could make more cupcakes too mixing them with 1 egg, 1 tbs. of melted butter, 1/4 cup of milk, and 1 tsp. of pumpkin pie spice. I'm glad I didn't waste anything!! ;

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everybody loved them. the frosting is amazing

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Delicious! Everyone loved these, especially the frosting. :-

If you bake standard sized instead of mini ones, you need to keep it in the oven longer.

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Tasty, but mine came out mushy. I baked them as standard sized cupcakes as the bottom of the recipe indicated. After testing w/ a cake tester, they seemed baked, yet deflated within 5 minutes out of the oven.

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Story of my life.. I was doing 10 things at once and not paying close attention to this recipe. I didn't use the milk and eggs at room temperature and I used the whole can of pumpkin (15oz rather than the 12oz it called for. The texture was horrible. The cupcakes came out really mushy... way too much moisture. But the favor was delicious! Like other reviews I don't know what to do with the rest of the cake mix... what a waste! I will definitely try making these cupcakes again.. next time paying closer attention!

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I was very excited to make these cupcakes and thus a little disappointed by the outcome. I made the full-size cupcakes, not the minis, and I double the recipe so I could get more than a dozen out of it, although I shouldn't have worried because the doubled batch made almost 3 dozen.

I'm not sure what exactly I didn't love about these. I may try them again and try a buttercream frosting to add a little more sweetness and flavor -- either a chocolate buttercream or maybe a cinnamon. I just wasn't crazy about the taste. My husband brought some into work and his co-workers gave them good reviews, so I guess it wasn't a total loss. :

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I am not really a baker but needed to make some cupcakes for my son's birthday. These were so yummy and very moist and light. Wondering if you could double the recipe to use up the rest of the boxed mix. Seems wasteful to just throw it out. I made regular sized cupcakes and it made 14. I decided to just use cream cheese frosting rather than the chocolate after reading many of the reviews. I then topped them with shredded coconut. I used a basic cream cheese recipe with cream cheese, butter, powered sugar and a little vanilla. The cupcakes were so good that many people ate two! I might try again with the chocolate next time just to see if they are as good.

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These were awesome! I did just a cream cheese whipped cream topping sprinkled with pumpkin spice, awesome!

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Just made this and I agree the other reviews don't do the cocoa or if you must add only enough to darken the frosting. I'd make these again and add a little more spice for flavor.