Cheesecake Recipe − Chocolate Cupcakes with Pumpkin Cheesecake Filling

Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.

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
• ⅓ 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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. 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.
3. 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.
4. Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts

• calories306.2
• carbohydrateContent40.1 g
• cholesterolContent36 mg
• fatContent15.5 g
• fiberContent1.4 g
• proteinContent4.2 g
• saturatedFatContent6.6 g
• sodiumContent289.2 mg
• sugarContent26.2 g