Pumpkin Pie Stuffed Chocolate Cupcakes for Childhood Cancer Month

pumpkin pie stuffed chocolate cupcakes title

I don’t know about you, but I know the seasons are changing based on Pinterest trends. That, and I’ve noticed holiday wrapping paper at our local grocery store. I suppose that’s a sign of the times, but all I want to do is enjoy the end of September while it’s still here, and NOT think about the upcoming holidays. There are so many fantastic things about early Fall that I don’t want to miss… like crunchy leaves, crispy mornings, and pumpkin-everything.

OXO tools for stuffed cupcakesAnd speaking of pumpkin, one of my most recent discoveries is that pumpkin and chocolate are perfect frenemies. I always thought I had to choose between the two, flavor-wise, but now I know better: they are a perfect Autumn combination. I couldn’t have made this discovery at a more perfect time. You see, September is Childhood Cancer Awareness Month, and I partnered with OXO for their annual Cookies for Kids’ Cancer program – a fundraiser to find a cure for pediatric cancer – a disease that claims the lives of more children in the U.S. than any other disease. Cookies for Kids’ Cancer was founded by two OXO employees who were inspired by their son’s battle with pediatric cancer.

I can’t imagine what these parents went through, and I can’t personally cure cancer. But I can bake and help fundraise; and so can you. Look for the OXO products with the green “Cookies for Cancer” sticker. For every stickered item sold, OXO will donate 25 cents for the cure. My current fave is the cupcake corer, which has gotten lots of action in our kitchen. So join the effort, folks, and get bakin!

pumpkin pie stuffed chocolate cupcakes


Pumpkin Pie Stuffed Chocolate Cupcakes
Yields 18

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Pumpkin Filling
1 15 oz can pumpkin pie mix
3/4 cup evaporated milk
2 eggs

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
½ tsp baking soda
¾ teaspoon baking powder
½ teaspoon salt
8 T unsalted butter, room temperature
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Cinnamon Cream Cheese Frosting
3 oz softened cream cheese
6 tbsp softened butter
1 tsp vanilla
1 tbsp milk
3 cups powdered sugar
½ tsp cinnamon plus an extra tsp for garnish

Pumpkin Pie Filling
Begin by baking the pie filling to allow time to cool. Preheat oven to 425. Mix together pie mix, evaporated milk and eggs until combined and bake for 15 minutes. Then reduce temperature to 350 degrees and bake an additional 35-40 minutes. Let cool while you make the cupcakes.

Preheat the oven to 350. Into a medium bowl, sift together cocoa, flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Next beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Bake for 18-20 minutes until a toothpick inserted comes out clean.

Mix together all frosting ingredients until thoroughly blended.
Let cool slightly and then core cupcakes. Cut top of cores in half, and keep to re-seal. Fill cupcake with approximately 1 T of pumpkin pie filling, and add cores back on. Frost cupcake and top with a sprinkling of cinnamon.

Margaritas in the Rain http://margaritasintherain.com/

2 Responses to "Pumpkin Pie Stuffed Chocolate Cupcakes for Childhood Cancer Month"

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  1. marlene



  2. Today is a rare, quiet Saturday, which means I’m planning on puttering in the kitchen. These sound like a perfect bake-with-the-kids project 🙂


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