MINI CHOCOLATE-PUMPKIN 'PIE CAKES'
Imagine a mini pumpkin pie baked into a chocolate cupcake. That's Mini Chocolate-Pumpkin 'Pie Cakes.' Now imagine how popular you'll be when you bring these pumpkin pie cakes to a potluck or Halloween party.
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 24 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Place flour in large bowl. Cut in 4 oz. cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs; shape into ball. Place on lightly floured surface; pat into 1-inch-thick rectangle. Cut into 24 equal pieces; press onto bottoms and up sides of 24 mini muffin pan cups.
- Mix pumpkin, sour cream, sugar, egg and 1 tsp. cinnamon until blended; spoon into crusts.
- Bake 20 to 25 min. or until centers are set. Cool 10 min. in pan. Remove to wire racks; cool completely.
- Heat oven to 350°F. Prepare cake batter as directed on package. Blend in 2 tsp. of the remaining cinnamon. Spoon about 1 Tbsp. cake batter into each of 24 medium muffin pan cups sprayed with cooking spray. Place 1 pumpkin pie in each cup. Cover with remaining cake batter.
- Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
- Beat remaining cream cheese and marshmallow crème in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended. Frost cupcakes and sprinkle with remaining cinnamon.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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