There is life after pumpkin so I'm sharing a recipe idea that has worked well for me over the years - a filled cupcake. It sounds difficult but is really easy and quite a surprise when people bit into your creation and find an extra treat.
Quick Basic Chocolate Cupcake
1 package of chocolate cake mix
1 small package of instant chocolate fudge pudding mix
1 cup applesauce, unsweetened
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon vanilla extract
Combine all the ingredients and beat to combine and smooth out into batter. Divide the batter into 24 paper-lined muffin tins. Bake in a preheated 350 degree oven for approximately 20 minutes or until the tops spring back when lightly touched. Cool thoroughly.
Filling/Frosting
1/2 cup softened butter
1/2 cup vegetable shortening
Approximately 4 cups powdered sugar
1 teaspoon vanilla extract
Milk or cream
Whip together the butter and shortening until light and fluffy. Gradually beat in the sugar until well incorporated. Add the milk or cream by teaspoons until the frosting is spreadable but not runny. Depending on the weather, etc., you might need a bit more of either the milk/cream or powdered sugar to reach a good result.
Fill a pastry/frosting bag (using a large opening tip on the bag) with frosting. Poke the tip of the pastry/frosting bag about halfway down the middle of the baked cupcake and squeeze in frosting, pulling up slightly as you feel it fill up. Don't worry about the frosting now peeking out on top of your cupcake as you will ice over that.
With the remaining frosting (after you have filled all the cupcakes), you can whip in a tablespoon or two of cocoa powder to make a chocolate frosting. Thin just a bit and ice the top of your cupcakes and sprinkle with nuts, decorations, coconut, etc., your choice.
If you have a cupcake recipe you prefer, this works on any type.
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