CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING

Chocolate Cupcakes with Pumpkin Cheesecake Filling image

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

Provided by Culinary Envy

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 12

Number Of Ingredients 17

Previous Next

Ingredients

1 (8 ounce) package cream cheese, at room temperature
⅓ cup white sugar
1 egg
2 tablespoons 100% pure pumpkin
6 drops yellow food coloring
3 drops red food coloring
⅛ teaspoon salt
½ cup semisweet chocolate chips, or more to taste
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 cup water
1 teaspoon white vinegar
1 teaspoon vanilla extract

Steps:

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.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 40.1 g, Cholesterol 36 mg, Fat 15.5 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 289.2 mg, Sugar 26.2 g