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Upside-Down Pumpkin Filled Chocolate Cupcakes Recipe

Upside-Down Pumpkin Filled Chocolate Cupcakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on October 30, 2012

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    The only reason I'm giving it 3 stars because this was my first time trying pumpkin...it my family and I don't like it. If we like the pumpkin taste, I'm sure I would have given it 5 stars.

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  • on October 26, 2012

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    Rather than make a traditional cake mix, I made the cake mix into a denser lb. cake. Choc cake mix, 1 c sour cream, 1/3 c melted butter, 3 eggs, 1/4 c milk. the dough is very thick. Made 24 cupcakes using the cupcake liners. Made the filling per the recipe here, added pumpkin pie spices. Refrigerated overnight to thicken. With a large cake decorating tip, the piped filling into the cupcakes, and with denser cupcakes, it did not absorb into the cake. I like whip cream on my pumpkin pie, so I iced the cupcakes with Cool Whip, and drizzled the cooled melted chocolate over the Cool Whip. Can decorate with the candy corn, toasted pumpkin seeds, or chopped walnuts. Your preference. Looked pretty and did not have to grease the cupcake tins, slice the cupcakes, etc. Self contained in those great little cupcake liners.

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  • on October 29, 2011

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    just delicous. quick and easy.

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  • on October 28, 2011

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    sounds delicious! gonna make it tomorrow! For a Halloween Potluck! Yay!

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  • on September 18, 2011

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    Cream Cheese SOFTENED.... Heads up!! When a recipe calls for softened (it means room temperture!!! Cream Cheese and Butter does not reach room temperture in 10 minutes. Softened or room temperture- removed from the refrigerater for at least 30 to 45 minutes before using. Remember this as a rule.

    From reading the reviews prior to making this wonderful dish. I decided to strain the canned Pumpkin in cheese cloth in the refrig over night, but 2 to 4 hours would have been fine instead of over night. Some canned pumpkins may contain more liquid than other canned pumpkin.

    So... I must say the dish was awesome. Everyone wanted the recipe. Once again another slam dunk Paula for this holiday recipe.

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  • on November 30, 2010

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    Super Awesome!!...I wonder why so many people complained!!....My Friends loved loved loved my cupcakes!!!...No problems what so ever making these cupcakes! I took pictures but too bad I cant post them!

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  • on November 01, 2010

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    I'm bummed to say it, but this recipe was not a hit for me. The pumpkin cream cheese icing wasn't actually thick enough to use and I even added more cream cheese to try thickening it up but no luck. I would have still used it but sadly it didn't taste good either. So, I ended up running to the store at the last minute to buy icing. Oh well. This is the first recipe from Paula that hasn't worked. Everything else I've tried has been wonderful.

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  • on October 31, 2010

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    Overall the recipe was tedious, messy, and the end result was not as I expected. I was really looking forward to making these, but am now thankful I'm not serving them to guests.

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  • on October 27, 2010

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    I followed the directions exactly and everything turned out fine. The consistency of the filling was just as it should be. I didn't let the cream cheese get to room temperature. Used the stand mixer and let it mix thoroughly. Then let it stand while cupcakes cooled and even put in fridge awhile. These turned out so awesome and festive, and were a hit at church.

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  • on October 25, 2010

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    I read the reviews before making and am glad I did! I used 8 oz of cream cheese whipped with 1 c. powdered sugar. Then I added about 1/2 tsp. of vanilla and probably 1/3 c. of pureed pumpkin. I just added pumpkin by tablespoons until I was happy with the consistency and the taste. It is a little bit looser than a regular cream cheese frosting but still tasty.

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