Description
Delicious chocolate cupcakes filled with a creamy pumpkin cheesecake filling, perfect for family gatherings and festive occasions.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- ⅓ cup vegetable oil
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine flour, cocoa powder, baking soda, baking powder, and sugar. Stir until well mixed.
- In a separate bowl, whisk together eggs, milk, and vegetable oil until blended.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.
- For the pumpkin cheesecake filling, beat together cream cheese, pumpkin puree, melted butter, egg, sugar, and spices until creamy and smooth.
- Fill each cupcake liner halfway with batter, then spoon a generous amount of pumpkin cheesecake filling in the center. Cover with more batter until the liners are two-thirds full.
- Bake for 18-20 minutes, or until a toothpick comes out clean from the chocolate parts.
- Allow to cool completely on a wire rack before frosting or serving.
Notes
Ensure your eggs and cream cheese are at room temperature for best results. Store leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to one week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: chocolate cupcakes, pumpkin cheesecake, dessert, holiday treats, family favorite
