Dark Chocolate-Pumpkin Cupcakes with Cream Cheese-Pumpkin Frosting

YUM!  That's pretty much all I have to say about these.  They're pretty quick to make and super delicious!  Enjoy!

Yields 18-20 cupcakes.

For Cupcakes:

-1 (15.25 oz) box dark chocolate fudge cake mix

-1 (15 oz) can pumpkin (reserve 1/4 c for frosting)

-2 large eggs

-1/4 cup sour cream

-1 tsp cinnamon

-1/4 tsp ground nutmeg

For frosting:

-reserved 1/4 cup canned pumpkin

-8 oz cream cheese, at room temperature

-1/2 cup (1 stick) unsalted butter, at room temperature

-4 cups powdered sugar

-1 1/2 tsp cinnamon

Directions:

Preheat oven to 350 F. Line 2 muffin tins with liners and set aside.

In your electric mixer's bowl, mix all ingredients for cupcakes until nice and smooth. Pour evenly into prepared pans. 

Bake in preheated oven for 20 minutes or until toothpick comes out clean.

Remove from oven and cool, in pan, on wire rack for 10 minutes.  Remove cupcakes from pan and place on wire racks to cool completely.

While the cupcakes are cooling, beat together all frosting ingredients.  Beat until nice and fluffy. Pipe on top of cooled cupcakes.  Enjoy!