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Chocolate Stuffed Cupcakes with Pumpkin Cream Cheese Frosting

VGVegetarian

By Danae

on Oct 20, 2014, Updated Jul 16, 2024

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These Chocolate Stuffed Cupcakes with Pumpkin Cream Cheese Frosting are a mouthful to say, but oh my goodness they are a DELICIOUS mouthful!

I’m sharing the recipe for these perfectly chocolate with a touch of fall cupcakes with you to celebrate my husband’s birthday which is tomorrow. Before we faceplant into these cupcakes I have a bit of a rant and it involves rude, loud, and inconsiderate neighbors. Do you have any neighbors like this? Are you familiar with how it feels to be rudely jolted awake at midnight by the obnoxious sound of your drunk neighbor laughing, cussing, and hollering like he is the only person within a mile of his house. What could be more annoying than this? Oh how about when his equally rude and drunk wife joins in. This isn’t the first time we have had this type of incident with these neighbors, but this time it was over the top, made me yell out the window, almost called the police, even another neighbor was yelling at them, ANNOYING! It’s not like these people are in college, they are probably in their 40’s, but yet they act like they are living in a frat house. It’s times like this and people like them that make me crave sweets. Let’s just say that I was seriously wishing that I had one of these Chocolate Stuffed Cupcakes with Pumpkin Cream Cheese Frosting sitting in the fridge. I know that reaching for a cupcake isn’t the best answer when it comes to calming yourself down, but in this case it was all I wanted.  I’m sorry to have to unload on you like this, but it was bothering me all day Sunday and I had to get it off my chest, feel free to share any of your annoying neighbor stories with me if you have any!

Moving on to to things that make me happy, Chocolate Stuffed Cupcakes with Pumpkin Cream Cheese Frosting, and things to celebrate, my husband’s birthday! Last year for his birthday I was laying in the hospital unable to do anything to make the day special for him. This year to make up for it I plan to make him a birthday dinner of his choice followed by dessert, of course! Since my husband enjoyed these cupcakes so much the first time I made them, they may have to make a second appearance tomorrow.

While these cupcakes aren’t diet food by any means, I did make some healthier substitutions to lessen the guilt of the two I shoved in my mouth as soon as I finished taking the photos. I made them using part whole wheat flour, replaced some of the oil with pumpkin puree, and used light cream cheese in place of full fat. The cupcakes are moist and chocolatey topped with the sweet pumpkin spiced frosting.  As if that wasn’t good enough on it’s own, you get the unexpected mouthful of pumpkin cheesecake stuffed in the middle. OVER-THE-TOP! These cupcakes are not only a great birthday dessert, but also a fun and festive halloween treat for the kids or yourself!

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Chocolate Stuffed Cupcakes with Pumpkin Cream Cheese Frosting

By Danae

Prep: 45 minutes mins

Cook: 15 minutes mins

Total: 1 hour hr

Servings: 12 cupcakes

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Moist chocolate cupcakes stuffed with pumpkin cheesecake filling and topped with creamy pumpkin cream cheese frosting! The perfect cupcake for chocolate and pumpkin lovers!

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Ingredients 

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For the Cupcakes

• ▢ 1/2 cup whole wheat pastry flour
• ▢ 1/4 cup cake flour
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1/2 t. baking soda
• ▢ 1 t. baking powder
• ▢ 1/4 t. salt
• ▢ 1/2 t. espresso powder
• ▢ 2 eggs
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup granulated sugar
• ▢ 3 T. grapeseed oil or other flavorless oil
• ▢ 3 T. pumpkin puree
• ▢ 2 t. vanilla extract
• ▢ 1/2 cup buttermilk

For the Pumpkin Cheesecake Filling

• ▢ 2 ounces low fat cream cheese softened
• ▢ 1/4 cup plain non fat Greek yogurt
• ▢ 2 T. pumpkin puree
• ▢ 2 T. brown sugar
• ▢ 1/4 t. vanilla extract
• ▢ 1/4 t. cinnamon
• ▢ Pinch of nutmeg cloves, and ginger

For the Pumpkin Cream Cheese Frosting

• ▢ 8 ounces low fat cream cheese softened
• ▢ 2 T. butter softened
• ▢ 1/2 t. vanilla extract
• ▢ 1/2 t. cinnamon
• ▢ 1 3/4 cups powdered sugar

Instructions 

To Make the Cupcakes

• Preheat oven to 350 degrees and line a 12 cup muffin tin with paper liners.
• Spray the liners lightly with cooking spray, then set aside.
• In a large bowl sift together the flours, baking soda, baking powder, salt, and espresso powder.
• In a smaller bowl whisk together the eggs, sugars, oil, pumpkin puree, vanilla, and buttermilk.
• Pour the wet ingredients into the dry and stir together with a rubber spatula until combined.
• Fill the paper liners about 3/4 of the way full with the batter.
• Place the muffin tin on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cupcakes from the oven and cool completely on a wire rack.

To Make the Pumpkin Cheesecake Filling

• In a stand mixer or with a hand mixer add all of the ingredients and whisk together until smooth, about 2-3 minutes.
• Chill the cheesecake filling in the fridge for at least 30 minutes.

To Make the Pumpkin Cream Cheese Frosting

• In a stand mixer or with a hand mixer add all of the ingredients.
• With the mixer on low beat the frosting gradually increasing the speed to high.
• Beat the frosting until it is light and fluffy then cover and refrigerate for at least 30 minutes.

To Assemble the Cupcakes

• Using a knife cut out the center of the cupcakes, cutting down about 3/4 of the way through the cupcake.
• Spoon or pipe the cheesecake filling into the hollowed out centers of the cupcakes.
• Using a piping bag or a knife pipe the frosting onto the tops of each cupcake.
• Serve immediately or refrigerate until ready to serve.

Notes

chilling the filling and frosting helps them firm up so that they are easier to pipe into and onto the cupcakes.

The chocolate cupcake recipe was adapted from Sally's Baking Addiction

Tried this? Leave a comment below!

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