How I Made Them:
I added 2 oz. of cream cheese to a boxed chocolate cake mix and poured them in my mini bundt cake pan.
For the topping: I melted 2 squares of Maker's Mark Semi-Sweet chocolate and mixed it with a little milk and that was it. Oh...and for the 'pumpkin' look, I used a pecan as the stem garnish. These were definitely tasty and the cream cheese made the cakes extra moist.
I like the mini bundt cake pan because when making 'mini cakes' (like pineapple upside down) you can keep the size contained. And you don't need cupcake liners. At parties, people can literally take them and eat them like a donut. Plus...bundt cakes pans are just cute. But....you cannot successfully use regular icing if you're not a professional <---my original Fall Crawl craft gone bad.
Do you have any pinterest inspired recipes or items? If so, what? Well, then link them up at Marilyn's here!