Description
These Cheesecake Stuffed Halloween Cupcakes feature rich chocolate cupcakes with a surprise mini pumpkin cheesecake center, topped with luscious chocolate ganache and festive Halloween sprinkles. Perfect for a spooky celebration, they combine moist chocolate cake with creamy pumpkin cheesecake for a delightful treat.
Ingredients
Scale
Cupcake Batter
- 3 ounces semi-sweet or bittersweet chocolate, finely chopped
- 1 ounce Dutch-processed cocoa (approximately 1/3 cup)
- 3/4 cup hot coffee*
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 3/4 cup bread flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Filling and Topping
- 22 mini pumpkin cheesecakes
- 12 ounces semi-sweet chocolate, finely chopped
- 1 cup heavy whipping cream
- Optional: Halloween sprinkles or candy
Instructions
- Prepare the Cupcake Batter: In a mixing bowl, combine the finely chopped semi-sweet or bittersweet chocolate, Dutch-processed cocoa, and hot coffee. Stir until the chocolate is melted and the mixture is smooth. Add vegetable oil, eggs, white vinegar, vanilla extract, and sugar, and mix thoroughly until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together bread flour, baking soda, and salt. Gradually add the dry ingredients to the wet chocolate mixture, folding until just combined. Be careful not to overmix to keep the cupcakes tender.
- Fill the Cupcake Liners: Line a muffin tin with cupcake liners and fill each about one-third full with the chocolate batter.
- Insert the Cheesecake: Place one mini pumpkin cheesecake in the center of each cupcake liner on top of the batter. Then, cover each cheesecake with more chocolate batter until the liners are about two-thirds full.
- Bake the Cupcakes: Bake in a preheated oven at 350°F (175°C) for approximately 20 to 22 minutes, or until a toothpick inserted near the edge of the cupcake comes out clean. The cheesecake center should remain creamy.
- Make the Chocolate Ganache: While cupcakes are cooling, heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the finely chopped semi-sweet chocolate in a heatproof bowl. Let stand for a few minutes, then stir until smooth and glossy.
- Frost the Cupcakes: Once cupcakes are completely cool, spread or pipe the chocolate ganache over the tops. Decorate with optional Halloween sprinkles or candy for a festive finish.
Notes
- Creamy pumpkin-shaped cheesecakes are stuffed inside the most amazing chocolate cupcake topped with a swirl of chocolate ganache frosting and Halloween sprinkles.
- Use room temperature ingredients for best mixing results.
- Ensure cupcakes are completely cool before frosting to prevent ganache from melting.
- You can prepare the ganache ahead of time and refrigerate; warm slightly before frosting.
- Mini pumpkin cheesecakes can be purchased or homemade according to preference.
Nutrition
- Serving Size: 1 cupcake
- Calories: 477 kcal
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
