Pumpkin Chocolate Cheesecake Cupcakes

Experience the perfect blend of flavors with our Pumpkin Chocolate Cheesecake Cupcakes! These vegetarian treats feature a moist chocolate cake enveloping a creamy pumpkin cheesecake filling, making them an irresistible choice for any occasion. Ideal for those following a vegetarian diet, these American-style cupcakes are also a great option for fall festivities.

With a rich chocolate flavor complemented by the warm spices of pumpkin, these cupcakes are versatile enough for dessert tables or cozy gatherings. Plus, they offer a delightful twist on traditional cupcakes, ensuring a memorable dessert experience.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for cost-effective ingredient purchases. Get ready to impress your friends and family with these Pumpkin Chocolate Cheesecake Cupcakes!

Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 40 minutes

Overview

These chocolate cupcakes are a delightful fusion of rich, moist chocolate cake and a creamy pumpkin cheesecake filling. Perfect for a fall treat or any time you crave a unique dessert, these cupcakes are sure to impress with their vibrant flavors and textures.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• Filling:
• 1 - 8 Ounces (oz) package cream cheese
• 0.33 - Cups white sugar
• 1 - Whole egg
• 2 - Tablespoons (tbsp) 100% pure pumpkin
• 6 - Drops yellow food coloring (Optional)
• 3 - Drops red food coloring (Optional)
• 0.125 - Teaspoons (tsp) salt
• 0.5 - Cups semisweet chocolate chips
• Cake:
• 1.5 - Cups all-purpose flour
• 1 - Cup white sugar
• 0.25 - Cups unsweetened cocoa powder
• 1 - Teaspoon (tsp) baking soda
• 0.5 - Teaspoon (tsp) salt
• 0.33 - Cups vegetable oil
• 1 - Cup water
• 1 - Teaspoon (tsp) white vinegar
• 1 - Teaspoon (tsp) vanilla extract

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2. In a bowl, combine cream cheese, 0.33 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt. Beat with an electric mixer until smooth and no lumps remain. Stir in the chocolate chips.
3. In a large bowl, whisk together flour, 1 cup sugar, cocoa powder, baking soda, and 0.5 teaspoon salt. Add water, oil, vinegar, and vanilla extract, mixing until the batter is well blended.
4. Fill each muffin cup halfway with the batter. Top with 1 tablespoon of the cream cheese mixture and sprinkle a few chocolate chips on top.
5. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Enjoy your delicious Chocolate Cupcakes with Pumpkin Cheesecake Filling!