Chocolate Cupcakes with Pumpkin Cheesecake Filling
Ingredients:
- Filling:
- 1 (8 ounce) package cream cheese, at room temperature
- 1/3 cup white sugar
- 1 egg
- 2 tablespoons 100% pure pumpkin
- 6 drops yellow food coloring (optional)
- 3 drops red food coloring (optional)
- 1/8 teaspoon salt
- 1/2 cup semisweet chocolate chips, or more to taste
- Cake:
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup water
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- 2 Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
- 3 Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
- 4 Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
- 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrion facts:
| Total Fat | 15.5g | 24% |
| Saturated Fat | 7.0g | |
| Cholesterol | 36mg | 12% |
| Sodium | 289mg | 12% |
| Potassium | 99mg | 3% |
| Total Carbohydrates | 40.1g | 13% |
| Dietary Fiber | 1.4g | 6% |
| Protein | 4.2g | 8% |
| Sugars | 26g | |
| Vitamin A | 272IU | |
| Vitamin C | 0mg | |
| Calcium | 25mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 22mg | |
| Folate | 34mcg |
