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Chocolate Cupcakes with Pumpkin Cheesecake Filling

Rated as 4.33 out of 5 Stars

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


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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 40.1 4.2 36 289 Full nutrition

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Read all reviews 3
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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...

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...

Yes, some had peanut butter icing with candies.