Chocolate Cupcakes with Pumpkin Cheesecake Filling recipe

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Ingredients

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

Nutrition Info

306.2 calories
carbohydrate: 40.1 g
cholesterol: 36 mg
fat: 15.5 g
fiber: 1.4 g
protein: 4.2 g
saturatedFat: 6.6 g
servingSize: -
sodium: 289.2 mg
sugar: 26.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  2. 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.

  3. 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.

  4. Fill muffin cups 1/2-full with batter, top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Recipe Yield

12 cupcakes

Recipe Note

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

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