Pumpkin Mousse Cupcakes

Cupcakes:

1 spice cake mix

1 (3.4 oz) box pumpkin spice instant pudding

1/3 c. flour

1/3 c. vegetable oil

1/3 c. sour cream

1 1/2 c. water

1 tsp. vanilla

4 eggs

Filling: 

1 (3.4 oz) box pumpkin spice instant pudding

1 3/4 c. half and half

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened

1 stick butter, softened

2 tsp. vanilla

dash of salt

4 c. powdered sugar

2-3 Tbl. milk

For the cupcakes: In a large bowl, add the cake mix, pudding mix and flour; stir together to combine.  Add the oil, sour cream, water, vanilla and eggs.  Mix on low speed for 1 minute.  Then, mix on medium speed until smooth and silky, about 3 minutes.  Fill cupcake liners 3/4 full and bake at 350 degrees for 13-15 minutes (mine took 19-20 minutes).  Cool completely.  Yield: 24 cupcakes (I got 27).

For the mousse filling:  Whip together ingredients until thick, about 3 minutes.  Using a sharp knife, cut a small circle out of the top of each cupcake.  Spoon filling in each hole.

For the cream cheese frosting:  Mix cream cheese and butter until smooth.  Add vanilla and salt.  Add powdered sugar, one cup at a time, until light and fluffy.  Add enough milk to reach desired piping consistency.  Pipe onto each cupcake.