I told y’all that I love all things pumpkin and with the weather starting to cool down.. pumpkin starts filling my head… what can I bake/make/eat/drink with pumpkin in it.. I saw this recipe today and thought.. yup.. this is one of those things I can do.. 🙂
I found the recipe here.. check it out.
Chocolate Pumpkin Cheesecake Cupcakes
Prep Time: 15 minutes
Yield: 30 cupcakes
For the Cupcakes
1 c. brewed coffee, cooled
1 box instant chocolate pudding mix (4 oz.)
1/3 c. oil
1/4 c. plain yogurt
For the Cheesecake
1 pkg. cream cheese (8 oz.)
1/4 c. sugar
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
- 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.