Upside-Down Pumpkin Filled Chocolate Cupcakes 

Courtesy of Paula Deen:

Submitted: Lindsay Rincon

·  1 (18.25-ounce) box dark chocolate cake mix

·  4 ounces cream cheese, softened

·  1 cup canned pumpkin

·  1 cup confectioners' sugar

·  8 (1-ounce) squares semisweet chocolate

·  3/4 cup heavy whipping cream

·  Candy corn, for garnish

Directions

Preheat the oven to 350*. Spray 2 (12-cup) muffin pans with nonstick baking spray with flour. Do not use paper liners.

Prepare the cake mix according to package directions for cupcakes and bake. 
Let cool in the pans for 10 minutes. Remove the cupcakes from the pans, and arrange them, rounded side down, on wire racks to cool completely.

In a medium bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the pumpkin and confectioners' sugar, and beat until smooth.
Cut each cupcake in half horizontally. Spread about 2 tablespoons the pumpkin mixture evenly over cut side of rounded cupcake halves. Top with the cut side of the flat cupcake halves.

Using a double boiler, melt the semisweet chocolate. Add the whipping cream and mix until well combined. Spoon the desired amount of chocolate over each cupcake and garnish with candy corn. Cover, and chill, or serve immediately.


Cook's Note: Cupcakes can be stored, covered, in the refrigerator for up to 2 days.