Best 2 Chocolate Cupcakes With Pumpkin Cheesecake Filling Recipes

Indulge in a symphony of flavors with these delectable chocolate cupcakes filled with rich pumpkin cheesecake. Each bite is an explosion of textures and tastes, from the moist chocolate sponge to the creamy, tangy pumpkin cheesecake filling. These cupcakes are not only a treat for the taste buds but also a feast for the eyes, topped with a swirl of cream cheese frosting and a sprinkle of pumpkin pie spice. This recipe includes step-by-step instructions for making the chocolate cupcakes, pumpkin cheesecake filling, and cream cheese frosting, ensuring that every element of these cupcakes is homemade and bursting with flavor. Whether you're a seasoned baker or just starting out, this recipe will guide you through the process of creating these delightful treats that are perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM-FILLED PUMPKIN CUPCAKES

Cream-Filled Pumpkin Cupcakes image

Here's a charming use for pumpkin. Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. -Ali Johnson, Petersburg, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 17

Ingredients

2 cups sugar
3/4 cup canola oil
1 can (15 ounces) pumpkin
4 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup whole milk
1/2 cup shortening
1/4 cup butter, softened
2-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional
Whole cloves, optional

Steps:

Preheat oven to 350°. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. , In a large bowl, cream shortening, butter and confectioners' sugar until light and fluffy. Beat in vanilla if desired. Gradually add cornstarch mixture, beating until smooth, 3-5 minutes., Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. If desired, add a clove "pumpkin stem" to the tops.

Nutrition Facts : Calories 397 calories, Fat 19g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 342mg sodium, Carbohydrate 54g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHEESECAKE

Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

To ensure the cupcakes have a moist and tender crumb, make sure to use room temperature ingredients.
For the smoothest cheesecake filling, strain the cream cheese mixture through a fine-mesh sieve before filling the cupcakes.
If you don't have a cupcake pan, you can also bake the cupcakes in a 9x13 inch baking pan for about 25-30 minutes.
To create a more decadent cupcake, try using a chocolate ganache or frosting instead of the cream cheese filling.
For a festive touch, decorate the cupcakes with Halloween-themed sprinkles or candy.

Conclusion:

These chocolate cupcakes with pumpkin cheesecake filling are the perfect treat for any occasion. They're moist, decadent, and sure to please everyone. With their combination of chocolate and pumpkin, these cupcakes are the perfect way to celebrate the fall season. So next time you're looking for a delicious and easy dessert, give these cupcakes a try. You won't be disappointed!