chocolate pumpkin cheesecake cupcakes

Name: Chocolate Pumpkin Cheesecake Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 30
Cuisine: American
Ingredients: FOR THE CUPCAKES; 1 - chocolate cake mix (18 oz.); 1 cup(s) brewed coffee, cooled; 1 box(es) instant chocolate pudding mix (4 oz.); 4 - eggs; 1/3 cup(s) oil; 1/4 cup(s) plain yogurt; FOR THE CHEESECAKE; 1 package(s) cream cheese (8 oz.), softened; 1/4 cup(s) sugar; 1 - egg; 1/4 cup(s) pumpkin puree; 1/2 teaspoon(s) vanilla extract; 1 teaspoon(s) cinnamon; - pinch of salt; FOR THE FROSTING; 6 ounce(s) baking white chocolate, chopped; 1/4 cup(s) heavy cream; 1 cup(s) butter, softened; 2 1/2 cup(s) powdered sugar; 1/2 teaspoon(s) vanilla; 1 teaspoon(s) cinnamon; 2 tablespoon(s) cinnabon cinnamon roll topping

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2012/10/chocolate-pumpkin-cheesecake-cupcakes/

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yield 30 serving(s)

prep time 20 Min

cook time 20 Min

method Bake

Ingredients For chocolate pumpkin cheesecake cupcakes

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.), softened
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

How To Make chocolate pumpkin cheesecake cupcakes

1
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.

2
Fill cupcake liners half full with chocolate cake batter. Top with 1 tablespoon cheesecake batter. Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean. Let cool completely.
3
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.
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