Chocolate Chiffon Cupcakes with an added Pumpkin Mousse Filling

This is a great fall cupcake. It will satify the sweet tooth that wants the chocolate, as well as the pumpkin pie lover.

I frosted these cupcakes with a delicious Chocolate Buttercream Icing that is made with buttermilk. It's rich, chocolaty and decadant. I decided to only frost half of my cucpakes chocolate, and frost the other half with the pumpkin mousse as the topping. I garnished with chocolate sprinkles .

Happy Baking.

Chocolate Chiffon Cupcakes

Ingredients:

• 2 cups sugar - divided
• 1 1/2 cups cake flour
• 2/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 eggs, separated and at room temperature
• 3/4 cup cold water
• 2 teaspoons vanilla
• 1/2 teaspoon cream of tartar

1. Heat oven to 350 degrees.
2. Line 18 cups in cupcake tins with paper or foil liners.
3. Combine 1 3/4 cups of sugar, flour, cocoa, baking podwer, salt and baking soda in a large bowl.
4. Add oil, egg yolks, water and vanilla, beat until smooth, (approximately 2 minutes).
5. Beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually add remaining 1/4 cup of sugar, and continue beating until stiff peaks form.
6. Gradually pour batter over beaten egg whites, folding with a rubber spatula just until blended.
7. Pour into baking cups, 2/3rds full.
8. Bake for 18 to 20 minutes until the tops spring back, when lightly touched.
9. Cool completely.

Ingredients:

• 1 box (3.4 oz.) vanilla instant pudding and pie filling
• 1/2 teaspoon pumpkin pie spice or ground cinnamon
• 2/3 cup evaporated milk
• 1 cup pure pumpkin
• 1 1/2 cups whipped topping such as Cool Whip

Directions:

1. Combine pudding mix and pumpkin pie spice in a bowl.
2. Add evaporated milk, and whisk until well blended.
3. Add pumpkin and mix well.
4. Gently fold whipped toppong into pudding mixture.
5. Chill
   
   

   

   To add filling to cupcakes
   
   Directions:
   1. Cut out a hole in the middle of each cupcake. note: You can either cut a small circle out of each cupcake, or use an apple corer. If corer is used, core out a double hole.
   2. Add pumpkin mousse filling with a pastry bag or small spoon.
   3. Frost as desired.

   

   Chocolate Buttermilk Buttercream Icing
   
   

   Ingredients:

   • 2 sticks of butter at room temperature
   • 1 lb. pound bag of powdered sugar
   • 1/4 cup buttermilk
   • 1/4 cup cocoa

   Directions:
   

   1. Mix butter, and cocoa until blended.
   2. Add half the bag of powdered sugar, mixing until blended
   3. Add half of the buttermilk, and mix until you start to get a desired spreading consistency. Add more buttermilk and sugar as desired. If needed, use additional buttermilk.
   4. Spread on cupcakes. Garnish with sprinkles, or as desired.

   
   

   

   MMMMmmmmmmmmm. Delicious Chocolate Chiffon Pumpkin Mousse filled cupckes.
   
   
   

   

   ---

   More Creative Thanksgiving Cupcake Recipes

   • Caramel Apple Cupcakes Recipe
     
   • Carrot Cupcake Recipe - A delicious carrot cake cupcake.
     
   • Turkey Cupcake Recipe - Thanksgiving cupcake recipe
     
   • Applesauce Cupcake Recipe
     
   • Banana Cupcake Recipe
     
   • Coconut Cupcake Recipe with Custard Filling
     
   • Cranberry Cupcakes Recipe - a Thanksgiving Cupcake Delight
     
   • Sweet Potato Cupcakes - a Homemade Thanksgiving Cupcake Favorite
     
   • Cupcakes for Thanksgiving - Recipes and Decorating Ideas for Thanksgiving
     
   • Maple Syrup Cupcakes Recipe with Maple Syrup Frosting
     
   • Orange Cream Cupcakes Recipe
     
   • Pumpkin Chocolate Chip Muffins Recipe
     
   • Semolina Cupcake Recipe
     
   • Orange Crush Cupcakes
     
   • Chocolate Chiffon Cupcakes with Pumpkin Mousse Filling
     
     
     
     Copyright, 2009 - 2010 Creative-Cupcake-Recipes.net

     
     SBI!