Chocolate Cupcakes with Pumpkin Cheesecake Filling Recipe

  • on October 2, 2017
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1. Filling:
2. 1 (8 ounce) package cream cheese, at room temperature
3. 1/3 cup white sugar
4. 1 egg
5. 2 tablespoons 100% pure pumpkin
6. 6 drops yellow food coloring (optional)
7. 3 drops red food coloring (optional)
8. 1/8 teaspoon salt
9. 1/2 cup semisweet chocolate chips, or more to taste
10. Cake:
11. 1 1/2 cups all-purpose flour
12. 1 cup white sugar
13. 1/4 cup unsweetened cocoa powder
14. 1 teaspoon baking soda
15. 1/2 teaspoon salt
16. 1/3 cup vegetable oil
17. 1 cup water
18. 1 teaspoon white vinegar
19. 1 teaspoon vanilla extract
Prep:15 Minutes, Cook:25 Minutes, Ready In:40 Minutes
Directions :
1. preheat oven to 350 degrees f (175 degrees c). line a muffin tin with paper liners.
2. region cream cheese, 1/3 cup sugar, egg, pumpkin, yellow meals coloring, purple food coloring, and salt in a bowl. beat the usage of an electric mixer until very well combined and no lumps continue to be. stir in chocolate chips.
3. whisk flour, 1 cup sugar, cocoa powder, baking soda, and half teaspoon salt collectively in a big bowl. mix in water, oil, vinegar, and vanilla extract till batter is nicely blended.
4. fill muffin cups half of-full with batter; pinnacle with 1 tablespoon of the cream cheese aggregate. sprinkle a few chocolate chips on top.
5. bake inside the preheated oven till a toothpick inserted into the middle comes out clean, approximately 25 minutes.
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