Chocolate Cupcakes with Pumpkin Cheesecake Filling
Moist chocolate cupcakes filled with creamy pumpkin cheesecake.A festive and indulgent dessert perfect for fall celebrations.Rich cocoa flavor meets warm autumn spices in every bite.Easy to prepare, dessert-table worthy, and absolutely delicious.
Ingredients
For the Pumpkin Cheesecake Filling
- 4 oz cream cheese, softened
- 1/3 cup pumpkin puree
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp vanilla extract
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Prepare the pumpkin cheesecake filling: In a bowl, mix cream cheese, pumpkin puree, sugar, cinnamon, nutmeg, and vanilla until smooth. Set aside.
- Make the cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, oil, egg, and vanilla; stir until combined. Mix in the hot water until batter becomes smooth and thin.
- Fill each cupcake liner halfway with chocolate batter.
- Add a spoonful of pumpkin cheesecake filling into the center of each cup.
- Top with a small amount of chocolate batter until about 3/4 full.
- Bake for 18–20 minutes or until cupcakes spring back when touched.
- Allow to cool completely before serving or frosting, if desired.
Notes
- Don’t overfill the liners—cupcakes rise more than expected.
- Use full-fat cream cheese for the creamiest filling.
- Hot water makes the chocolate cupcake extra moist—don’t skip it.
- The filling will sink slightly during baking; this is normal.
- These cupcakes taste even better the next day as flavors deepen.