CHOCOLATE CUPCAKES WITH PUMPKIN RECIPES
CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING RECIPE ...
Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.
Provided by Culinary Envy
Categories Fruits and Vegetables Vegetables Squash
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- 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.
- 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.
- Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 306.2 calories, CarbohydrateContent 40.1 g, CholesterolContent 36 mg, FatContent 15.5 g, FiberContent 1.4 g, ProteinContent 4.2 g, SaturatedFatContent 6.6 g, SodiumContent 289.2 mg, SugarContent 26.2 g
CHOCOLATE PUMPKIN CUPCAKES RECIPE | MYRECIPES
The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.
Provided by MyRecipes
Total Time 2 hours 15 minutes
Prep Time 45 minutes
Yield Makes 22 cupcakes
Number Of Ingredients 22
Steps:
- Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.
- Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.
- Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.
- Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.
- *Find chocolate pastilles in the baking aisle at well-stocked grocery stores.
- Note: Nutritional analysis is per cupcake.
Nutrition Facts : Calories 259 calories, CarbohydrateContent 33 g, CholesterolContent 41 mg, FatContent 14 g, FiberContent 1.6 g, ProteinContent 3.5 g, SaturatedFatContent 5.5 g, SodiumContent 214 mg
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