How To Make Chocolate Cupcakes with Pumpkin Filling
Indulge in delectable chocolate and cream cheese goodness with our Chocolate Cupcakes with Pumpkin Filling Recipe! Serve these at Thanksgiving dinner.
Serves:
Ingredients
For Pumpkin Cheesecake Filling:
- 8ozcream cheese,(1 package) at room temperature
- ⅓cupwhite sugar
- 1egg
- 2tbsppumpkin,100% pure
- 6dropsyellow food coloring
- 3dropsred food coloring
- ⅛tspsalt
- ½cupchocolate chips,semisweet, or more to taste
For Chocolate Cupcakes:
- 1 ½cupsall-purpose flour
- 1cupwhite sugar
- ¼cupunsweetened cocoa powder
- 1tspbaking Soda
- ½tspsalt
- ⅓cupvegetable oil
- 1cupwater
- 1tspwhite vinegar
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
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Place cream cheese, ⅓ 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.
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Whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
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Fill muffin cups ½-full with batter. Top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
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Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
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Serve and enjoy for Thanksgiving dinner!
Nutrition
- Calories: 718.10kcal
- Fat: 16.69g
- Saturated Fat: 5.85g
- Trans Fat: 0.07g
- Monounsaturated Fat: 6.43g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 125.94g
- Fiber: 4.30g
- Sugar: 29.08g
- Protein: 15.29g
- Cholesterol: 35.52mg
- Sodium: 310.36mg
- Calcium: 53.61mg
- Potassium: 197.19mg
- Iron: 6.32mg
- Vitamin A: 80.05µg
- Vitamin C: 0.16mg
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