Ingredients for - Chocolate Cupcakes with Pumpkin Cheesecake Filling

1. Cream cheese, at room temperature 1 (8 ounce) package
2. White sugar ⅓ cup
3. Egg 1
4. 100% pure pumpkin 2 tablespoons
5. Yellow food coloring (Optional) 6 drops
6. Red food coloring (Optional) 3 drops
7. Salt ⅛ teaspoon
8. Semisweet chocolate chips, or more to taste ½ cup
9. All-purpose flour 1 ½ cups
10. White sugar 1 cup
11. Unsweetened cocoa powder ¼ cup
12. Baking soda 1 teaspoon
13. Salt ½ teaspoon
14. Vegetable oil ⅓ cup
15. Water 1 cup
16. White vinegar 1 teaspoon
17. Vanilla extract 1 teaspoon

How to cook deliciously - Chocolate Cupcakes with Pumpkin Cheesecake Filling

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.