Chocolate Cupcakes with Pumpkin Cheesecake Filling
The perfect dessert to celebrate fall, these cupcakes are a delicious combination of rich, moist chocolate cake and creamy pumpkin filling.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
306 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Step 2
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Step 3
Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
Step 4
Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
Step 5
Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
Ingredients
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
1 cup white sugar
3 drops red food coloring
1 cup water
6 drops yellow food coloring
1 teaspoon white vinegar
1 (8 ounce) package cream cheese, at room temperature
2 tablespoons 100% pure pumpkin
1.5 cups all-purpose flour
0.5 teaspoon salt
0.33333334326744 cup white sugar
0.33333334326744 cup vegetable oil
0.125 teaspoon salt
0.25 cup unsweetened cocoa powder
0.5 cup semisweet chocolate chips, or more to taste