chocolate cupcakes with pumpkin cheesecake filling

Author of this recipe: Rudy Bevel

Creamy pumpkin cheesecake filling in chocolate cupcakes - perfect fall treat! #pumpkincupcakes #chocolatecupcakes #fallbaking

Tag your creation with #EatsNowRecipes!

Ingredients

• - Chocolate Cupcakes:
• - All-purpose flour (100g)
• - Unsweetened cocoa powder (50g) - ensure it's natural or Dutch-processed for a smoother flavor
• - Baking powder (2 tsp)
• - Salt (1/4 tsp)
• - Granulated sugar (100g) – adjust as per sweetness preference
• - Eggs (2 large, at room temperature)
• - Vegetable oil (60ml) – use a vegan alternative for plant-based options
• - Whole milk (240ml) – consider almond or soy milk for dietary needs
• - Vanilla extract (1 tsp) – adds depth to the cupcake flavor
• - Baking soda (1/2 tsp)
• - Warm water (60ml) – helps activate leavening agents
• - Pumpkin Cheesecake Filling:
• - Cream cheese (250g) – use reduced-fat versions for a healthier option
• - Granulated sugar (3 tbsp) – adjust according to taste
• - Pumpkin puree (1/2 cup) – ensure it’s plain and not pumpkin pie mix
• - Vanilla extract (1 tsp)
• - Heavy cream (60ml) – can be substituted with coconut milk for a dairy-free version
• - Eggs (3 large, at room temperature)
• - Sour cream (60ml) – adds moisture and tanginess
• - Baking powder (1/2 tsp)
• - Optional Toppings:
• - Whipped cream or Cool Whip
• - Mini chocolate chips or chopped nuts for garnish
• - Cinnamon sugar for sprinkling
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Steps

1. ### Delicious Chocolate Cupcakes with Pumpkin Cheesecake Filling: A Step-by-Step Guide
3. #### Introduction
4. Indulge in the rich, moist flavors of chocolate cupcakes filled with a creamy pumpkin cheesecake filling. This recipe is perfect for fall celebrations or any occasion where you want to enjoy something special. Follow these easy steps and use SEO-friendly keywords to make this delightful treat.
6. ---
8. ### Ingredients
10. **For the Chocolate Cupcakes:**
12. - 1 cup (240ml) vegetable oil
13. - 3/4 cup (150g) granulated sugar
14. - 1 large egg, at room temperature
15. - 1 teaspoon vanilla extract
16. - 1 and 1/2 cups (215g) all-purpose flour
17. - 1 and 1/2 cups (95g) unsweetened cocoa powder
18. - 2 teaspoons baking soda
19. - 1 teaspoon baking powder
20. - 1/2 teaspoon salt
21. - 3/4 cup (180ml) buttermilk, at room temperature
23. **For the Pumpkin Cheesecake Filling:**
25. - 1 and 1/2 cups (175g) cream cheese, softened to room temperature
26. - 1/2 cup (100g) granulated sugar
27. - 1 large egg
28. - 1 teaspoon vanilla extract
29. - 1/4 cup (60ml) pumpkin puree
30. - 1/8 teaspoon ground cinnamon
32. ---
34. ### Equipment Needed:
36. - Mixing bowls
37. - Measuring cups and spoons
38. - Electric mixer or stand mixer
39. - Cupcake liners
40. - Baking pan
41. - Cooling rack
43. ---
45. ### Step-by-Step Instructions
47. #### Making the Chocolate Cupcakes:
49. 1. **Preheat Oven**: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
51. 2. **Mix Wet Ingredients**: In a large mixing bowl, combine vegetable oil, sugar, egg, and vanilla extract using an electric mixer until well combined.
53. 3. **Combine Dry Ingredients**: Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed just until combined to avoid overmixing.
55. 4. **Add Buttermilk**: Slowly pour in buttermilk while mixing continuously. Ensure all ingredients are evenly distributed.
57. 5. **Bake**: Pour batter into prepared cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
59. 6. **Cooling**: Allow cupcakes to cool completely in the pan on a wire rack before proceeding with the next step.
61. #### Making the Pumpkin Cheesecake Filling:
63. 1. **Cream Cheese Mixture**: In a medium mixing bowl, beat cream cheese and sugar until smooth using an electric mixer.
65. 2. **Add Eggs and Vanilla**: Add egg and vanilla extract; mix well.
67. 3. **Blend in Pumpkin Puree and Cinnamon**: Stir in pumpkin puree and cinnamon gently to avoid curdling the mixture.
69. #### Assembly:
71. 1. **Filling Preparation**: Once cupcakes are completely cooled, spoon or pipe about 1 tablespoon of the cheesecake filling into each cupcake liner.
73. 2. **Top with Remaining Cupcakes**: Place a chocolate cupcake on top of the filling in each cupcake.
75. 3. **Chill Before Serving**: Chill the assembled cupcakes for at least an hour before serving to let the flavors meld together.
77. ---
79. ### Tips and Variations
81. - For best results, use room temperature ingredients.
82. - Experiment with adding a pinch of salt to enhance the sweetness of the cheesecake filling.
83. - Garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra appeal.
85. By following these detailed steps, you’ll be able to create rich, chocolatey cupcakes filled with a delicious pumpkin cheesecake filling. Perfect for any fall gathering, these cupcakes are sure to be a hit!
87. ---
89. **Keywords**: Chocolate Cupcakes, Pumpkin Cheesecake Filling, Fall Desserts, Baking Recipes, Halloween Treats, Fall Festival Food
91. For more delicious recipes and tips, visit our [website](#) or follow us on [Social Media Platforms].

Relevante Seiten

• chocolate cupcakes with pumpkin cheesecake filling