-
-
My review
Chocolate Cupcakes with Pumpkin Cheesecake Filling
70
Culinary Envy
"Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 306Original recipe yields 12 servings (12 cupcakes)
- Adjust
- US
- Metric
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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
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. Seco...
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...