Chocolate Cupcakes with Pumpkin Cheesecake Filling

Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 306 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ⅓ cup vegetable oil
• ⅛ teaspoon salt
• ¼ cup unsweetened cocoa powder
• ⅓ cup white sugar
• 1 cup water
• 3 drops red food coloring (Optional)
• 1 teaspoon white vinegar
• 1 (8 ounce) package cream cheese, at room temperature
• ½ cup semisweet chocolate chips, or more to taste
• 2 tablespoons 100% pure pumpkin
• 6 drops yellow food coloring (Optional)

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.