Chocolate Cupcakes with Pumpkin Cheesecake Filling
Description
This chocolate cupcakes with pumpkin cheesecake filling recipe is a delicious combo of rich, moist chocolate cake and creamy pumpkin cheesecake filling.
Ingredients
•
1 (8 ounce) package cream cheese, at room temperature
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1/3 cup white sugar
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1 egg
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2 tablespoons 100% pure pumpkin
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6 drops yellow food coloring
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3 drops red food coloring
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1/8 teaspoon salt
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1/2 cup semisweet chocolate chips, or more to taste
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1 1/2 cups all-purpose flour
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1 cup white sugar
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1/4 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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1/3 cup vegetable oil
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1 teaspoon white vinegar
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Beat cream cheese, ⅓ cup sugar, egg, pumpkin purée, yellow food coloring, red food coloring, and ⅛ teaspoon salt in a bowl with an electric mixer until thoroughly combined and no lumps remain; stir in ½ cup chocolate chips. Set filling aside.
3
Whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ teaspoon salt together in a bowl until combined; stir in water, oil, vinegar, and vanilla extract until batter is well blended.
4
Divide batter among the prepared muffin cups, filling each about ½ full; top with 1 tablespoon filling, then sprinkle a few chocolate chips on top.
5
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes.