Chocolate Cupcakes with Pumpkin Cheesecake Filling recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 306.2 caloriescarbohydrate: 40.1 gcholesterol: 36 mgfat: 15.5 gfiber: 1.4 gprotein: 4.2 gsaturatedFat: 6.6 gservingSize: -sodium: 289.2 mgsugar: 26.2 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Cupcakes with Pumpkin Cheesecake Filling
Directions
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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.