chocolate pumpkin cupcakes

Have I ever told you that I LOVE the holiday season?! This little stretch from now until New Year’s. I can find a party anytime of the year, but when I was a little girl this time of year was very special. Lots of family, lots of creativity, lots of laughs and lots of memories. And I want all of that for my boys too.

So this past weekend, I was playing around in the craft room, burning my pumpkin spice candle in the kitchen and got the craving for pumpkin bread. Instead of going traditional, how about a chocolate pumpkin cupcake?!

I didn’t have time to create my own recipe, I wanted to bake right then, so I hopped on the net and came across this recipe from

But I did have time to create a quick pumpkin garnish. I knew these would make my boys smile… after all, that is the point, right?! Using orange flavored soft mint candies from my local candy store (left over from a previous project) and sour apple Starbursts, I simply cut a small triangle from the Starburst and lightly pushed it into the candy. Ta-Da! Pumpkin!

Now on to the cupcakes. You’ll need: 1 (18.25 ounce) package chocolate cake mix; 1 (15 ounce) can pumpkin; 2 eggs; 2 tablespoons vegetable oil; 1 (16 ounce) container cream cheese frosting. Now hop over to for all the easy directions for a moist yummy cake idea that will have your kitchen whispering fall!

And you see these sweet little jars? These are Bormioli Rocco Quattro Stagioni 8 1/2 Ounce Canning Jars. You can pick  these cuties up on

As always, I hope you’re inspired to craft, bake, create and celebrate!

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