Chocolate Cupcakes with Pumpkin Cheesecake filling Recipe
Chocolate Cupcakes with Pumpkin Cheesecake Filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.
Prep time: | American |
Cook time: | Servings: 12 |
Ingredients
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Directions
- 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.