Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.
Ingredients
Filling
- 1 (8 ounce) package cream cheese, at room temperature
- 1/3 cup white sugar
- 1 egg
- 2 tablespoons 100% pure pumpkin
- 6 drops yellow food coloring (Optional)
- 3 drops red food coloring (Optional)
- 1/8 teaspoon salt
- ½ cup semisweet chocolate chips, or more to taste
Cake
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Step 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.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 306 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat7g | 33% |
Cholesterol36mg | 12% |
Sodium289mg | 13% |
Total Carbohydrate40g | 15% |
Dietary Fiber1g | 5% |
Total Sugars26g | |
Protein4g | |
Calcium25mg | 2% |
Iron2mg | 8% |
Potassium99mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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