There’s this recipe floating around the internet for pumpkin cupcakes. I’ve seen it on about a million sites, pinterest, blogs, etc. It’s super easy- a 15oz can of pumpkin puree and a box of cake mix. That’s it.
I had a big can though- 29oz. And of course I had to mix it up a little, add my own touches.
I added a dash of pumpkin pie spice and inserted a Pumpkin Spice Hershey’s Kiss in the center of each. At the last minute, I threw in a splash of vanilla extract and used some orange & black food coloring to make it even more festive.
The batter is thicker than normal cake batter, and it scooped out almost like ice cream.
I also made a batch of mini cupcakes for the twins. They don’t have kisses inside, and I didn’t frost them.
While they were in the oven, I tried to figure out what to do with the rest of the puree, and what type of frosting to use. I decided to get creative and invent my own with what I had on hand. I mixed the pumpkin with a block of cream cheese and about ½- ¾ of a cup of brown sugar. I thought brown sugar was more fall than the powdered I usually use. I also put a dash of the pumpkin pie spice and vanilla extract in it.
After mixing it, I thought it wasn’t quite sweet enough or thick enough, so I added about a cup of powdered sugar. It was still too runny to pipe, but I didn’t want it to be too sweet, so I put it in the fridge for a bit to stiffen up.
Here’s the end result! When you bite into it, you get to the Hershey’s Kiss- that’s the surprise!