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My review
Chocolate Cupcakes with Pumpkin Cheesecake Filling
71
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 306Original recipe yields 12 servings (12 cupcakes)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- 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.
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Newest
10/8/2018
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...