Chocolate Cupcakes with Pumpkin Cheesecake Filling

Rating: 4.43 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

By Culinary Envy

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 cupcakes
Nutrition Info
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Filling:
Cake:

Directions

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

    Advertisement

  • 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.

  • 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.

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

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

Nutrition Facts

Per Serving:
306 calories; protein 4.2g; carbohydrates 40.1g; fat 15.5g; cholesterol 36mg; sodium 289.2mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Scott R
Rating: 5 stars
10/29/2018
I was liberal on the pumpkin portion. It made for a good flavour. When putting the batter in the muffin trays I made the first batch as directed. All the cheese cake filling stayed on top. Second batch I added a lot less cake batter then filling with more cake batter over top. This gave a better look and more mixture throughout the cupcake. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Scott R
Rating: 5 stars
10/29/2018
I was liberal on the pumpkin portion. It made for a good flavour. When putting the batter in the muffin trays I made the first batch as directed. All the cheese cake filling stayed on top. Second batch I added a lot less cake batter then filling with more cake batter over top. This gave a better look and more mixture throughout the cupcake. Read More
Iola Small
Rating: 4 stars
10/30/2017
Yes some had peanut butter icing with candies. Read More
Donna Nickell Hancock
Rating: 4 stars
10/08/2018
We liked the recipe but the pumpkin flavor was not there. These just tasted like a large Black Bottom...which we love. I plan to make them again adding more pumpkin puree or maybe some pumpkin spice. Read More
Advertisement
Victoria Jenkins
Rating: 5 stars
11/22/2020
u used a dark chocolate duncan hines cake mix and added more pumpkin. Read More
Advertisement
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 03/07/2021