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