Chocolate Cupcakes with Pumpkin Cheesecake Filling
Culinary Envy
Culinary Envy
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Ingredients

  • 10 mins Cook time 25 mins Total time 35 mins Author: Susan Recipe type: Dessert Serves: 12 Ingredients Filling: 8 ounces cream cheese, bring to room temperature 1 egg ⅓ cup sugar ⅛ teaspoon salt 2 tablespoons 100% pure pumpkin 6 drops yellow food coloring (if desired) 3 drops red food coloring (if desired) ½ cup semi-sweet chocolate chips, plus a few more for the top Cake: 1 ½ cup all purpose flour 1 cup sugar ¼ cup cocoa 1 teaspoon baking soda ½ teaspoon salt 1 cup water ⅓ cup vegetable oil 1 teaspoon white vinegar 1 teaspoon vanilla Instructions Preheat oven to 350° and line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the room temperature cream cheese, egg, sugar, salt, pumpkin and food coloring drops until thoroughly mixed together and there aren’t any big lumps. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, sugar, cocoa, baking soda and salt with a whisk until blended. Add the water, oil, vinegar and vanilla and mix together until blended, about 1 minute Do not overbeat. Fill muffin tins ½ full with the chocolate cake batter and top with a tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top. Bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean. Notes You have to try these cupcakes with my favorite Golden Yunnan adagio tea...it's Amazing! 3.4.3177

Instructions

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