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Chocolate Cupcakes with Pumpkin Cheesecake Filling
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Fall celebration cupcakes: rich chocolate cake with creamy pumpkin filling.
Ingredients:
  • 1 (8 ounce) package cream cheese, at room temperature
  • 0.33333334326744 cup white sugar
  • 1 egg
  • 2 tablespoons 100% pure pumpkin
  • 6 drops yellow food coloring
  • 3 drops red food coloring
  • 0.125 teaspoon salt
  • 0.5 cup semisweet chocolate chips, or more to taste
  • 1.5 cups all-purpose flour
  • 1 cup white sugar
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.33333334326744 cup vegetable oil
  • 1 cup water
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and nestle paper liners in a muffin tin.
  • In a bowl, combine cream cheese, 1/3 cup sugar, egg, pumpkin, yellow and red food coloring, and salt. Use an electric mixer to blend until smooth. Mix in chocolate chips.
  • Combine flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large bowl. Add water, oil, vinegar, and vanilla extract; mix until the batter is smooth and well combined.
  • Fill muffin cups halfway with batter, then add a dollop of the cream cheese mixture and sprinkle with a few chocolate chips.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 25 minutes.

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