Chocolate Pumpkin Cheesecake Cupcakes

 

Chocolate Pumpkin Cheesecake Cupcakes

Chocolate cupcakes baked with a pumpkin cheesecake layer and topped with a white chocolate cinnamon frosting.

Ingredients

 

For the Cupcakes:
 

1 chocolate cake mix (18 oz.)
1 c. brewed coffee, cooled
1 box instant chocolate pudding mix (4 oz.)
4 eggs
1/3 c. oil
1/4 c. plain yogurt

For the Cheesecake:
 

1 pkg. cream cheese (8 oz.)
1/4 c. sugar
1 egg
1/4 c. pumpkin puree
1/2 tsp. vanilla extract
1 tsp. cinnamon
pinch of salt

For the Frosting:
 

6 oz. baking white chocolate, chopped
1/4 c. heavy cream
1 c. butter, softened
2 1/2 c. powdered sugar
1/2 tsp. vanilla
1 tsp. cinnamon
2 Tbsp. Cinnabon Cinnamon Roll topping

Instructions

In a large mixing bowl, combine the cake mix, pudding mix, 4 eggs, oil, coffee, and yogurt. Beat on low speed for 1 minute. Then beat on medium speed for 2 minutes. Batter will be thick. Set aside.

In another mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Add the egg, pumpkin, salt, and cinnamon and mix until fully blended.

Fill cupcake liners half full with chocolate cake batter. Top with 1 tablespoon cheesecake batter. 

 

Bake at 350* for 20-22 minutes or until toothpick inserted comes out clean. Let cool completely.

In a small saucepan combine the chopped white chocolate and heavy cream. Heat on low until melted and smooth. Let cool to room temperature. 

 

In a large mixing bowl, combine the butter, cooled chocolate, and vanilla. Beat until creamy. Slowly add the powdered sugar until all is mixed in. Beat on high until light and fluffy. 

 

Pipe onto cupcakes and sprinkle with cinnamon sugar topping. Keep refrigerated when not being served. Best served at room temperature. 

 

Makes 30 cupcakes.

Enjoy...