chocolate cupcakes with pumpkin cheesecake filling
Magen Faraone
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
### Delicious Chocolate Cupcakes with Pumpkin Cheesecake Filling: A Step-by-Step Guide
#### Introduction
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.
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### Ingredients
**For the Chocolate Cupcakes:**
- 1 cup (240ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (215g) all-purpose flour
- 1 and 1/2 cups (95g) unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (180ml) buttermilk, at room temperature
**For the Pumpkin Cheesecake Filling:**
- 1 and 1/2 cups (175g) cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) pumpkin puree
- 1/8 teaspoon ground cinnamon
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### Equipment Needed:
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or stand mixer
- Cupcake liners
- Baking pan
- Cooling rack
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### Step-by-Step Instructions
#### Making the Chocolate Cupcakes:
1. **Preheat Oven**: Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
2. **Mix Wet Ingredients**: In a large mixing bowl, combine vegetable oil, sugar, egg, and vanilla extract using an electric mixer until well combined.
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.
4. **Add Buttermilk**: Slowly pour in buttermilk while mixing continuously. Ensure all ingredients are evenly distributed.
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.
6. **Cooling**: Allow cupcakes to cool completely in the pan on a wire rack before proceeding with the next step.
#### Making the Pumpkin Cheesecake Filling:
1. **Cream Cheese Mixture**: In a medium mixing bowl, beat cream cheese and sugar until smooth using an electric mixer.
2. **Add Eggs and Vanilla**: Add egg and vanilla extract; mix well.
3. **Blend in Pumpkin Puree and Cinnamon**: Stir in pumpkin puree and cinnamon gently to avoid curdling the mixture.
#### Assembly:
1. **Filling Preparation**: Once cupcakes are completely cooled, spoon or pipe about 1 tablespoon of the cheesecake filling into each cupcake liner.
2. **Top with Remaining Cupcakes**: Place a chocolate cupcake on top of the filling in each cupcake.
3. **Chill Before Serving**: Chill the assembled cupcakes for at least an hour before serving to let the flavors meld together.
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### Tips and Variations
- For best results, use room temperature ingredients.
- Experiment with adding a pinch of salt to enhance the sweetness of the cheesecake filling.
- Garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra appeal.
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!
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**Keywords**: Chocolate Cupcakes, Pumpkin Cheesecake Filling, Fall Desserts, Baking Recipes, Halloween Treats, Fall Festival Food
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