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Chocolate Cupcakes with Pumpkin Cheesecake Filling

Culinary Envy

"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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Ingredients

40 m servings 306 cals
Original recipe yields 12 servings (12 cupcakes)

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Directions

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  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.

Nutrition Facts


Per Serving: 306 calories; 15.5 g fat; 40.1 g carbohydrates; 4.2 g protein; 36 mg cholesterol; 289 mg sodium. Full nutrition

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Reviews

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Yes, some had peanut butter icing with candies.