Chocolate Cupcakes with Pumpkin Cheesecake Filling

September 10, 2015

Chocolate Cupcakes with Pumpkin Cheesecake Filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.

Filling:
8 ounces cream cheese, bring to room temperature
1 egg
? cup sugar
? teaspoon salt
2 tablespoons 100% pure pumpkin
6 drops yellow food coloring (if desired)
3 drops red food coloring (if desired)
½ cup semi-sweet chocolate chips, plus a few more for the top
Cake:
1 ½ cup all purpose flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
? cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla

Preheat oven to 350° and line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the room temperature cream cheese, egg, sugar, salt, pumpkin and food coloring...
See the full directions on my site

Nutritions

Calories
591

Sodium
310mg
12% DV

Fat
12g
18% DV

Protein
5g
10% DV

Carbs
125g
42% DV

Fiber
3g
12% DV