CHEESECAKE Pumpkin Stuffed Cupcakes

September 19, 2013

169

CHEESECAKE pumpkins stuffed inside the ultimate chocolate cupcake make decadent desserts for Halloween, Thanksgiving and fall.

22 Mini Cheesecake Pumpkins :
8 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons plus 2 teaspoons heavy whipping cream
1 large egg
1/2 teaspoon pure vanilla extract
orange and green food coloring

Cupcakes: recipe adapted from Cook's Illustrated
3 ounces semi-sweet or bittersweet chocolate, finely chopped
1 ounce (1/3 cup) Dutch-processed cocoa
3/4 cup hot coffee*
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup (4 1/8 ounce) bread flour**
1/2 teaspoon baking soda
1/2 teaspoon salt

*These cupcakes will not taste like coffee, I promise. If they did, I wouldn't like them. It just intensifies the chocolate flavor.

**Definitely use bread flour. If you use all purpose flour, the cupcakes won't hold together as well. You need the extra gluten in the bread flour to keep the structure of the cupcake.

ganache frosting and decorations:
12 ounces semi-sweet chocolate finely chopped
1 cup heavy whipping cream
optional: Halloween sprinkles or candy

Combine cream cheese, sugar, heavy whipping cream, eggs, and vanilla in the bowl of a food processor, pulse until smooth. Alternatively, mix cream cheese and sugar together until well blended. Add whipping...
See the full directions on my site

Nutritions

Calories
494

Sodium
277mg
11% DV

Fat
32g
50% DV

Protein
6g
13% DV

Carbs
50g
17% DV

Fiber
6g
25% DV