Pumpkin Black Bottom Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16-24
Chocolate chip pumpkin cheesecake, surrounded by a decadent chocolate cupcake…made easy with the help of a boxed cake mix!
  • CAKE:
  • 1 Chocolate or Devil’s Food Cake Mix (Gluten Free cake mix may be used)
  • All ingredients called for on box mix
  • ¼ teaspoon Cinnamon
  • PUMPKIN CHEESECAKE FILLING (Makes enough for 24 cupcakes)
  • 8 ounces Cream Cheese or Neufchatel Cheese, softened to room temperature
  • 1 Large Egg Yolk
  • ⅓ cup Granulated Sugar
  • ¼ cup Canned Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Pumpkin Pie Spice
  • Pinch Salt
  • ⅔ cup Mini Chocolate Chips (plus more for topping, if desired)
  1. Preheat oven to 350 degrees F. Line cupcake pans with liners. Set aside.
  2. In a large mixing bowl, prepare Chocolate Cake Mix as directed on box. Set Aside.
  3. In another large mixing bowl, using an electric handheld mixer, beat Cream Cheese until smooth and fluffy, about 1-2 minutes. Add Egg Yolk, Sugar, Canned Pumpkin, Vanilla, Pumpkin Pie Spice, and Salt; continue to beat until all ingredients are well combined, and mixture is smooth. Stir in Mini Chocolate Chips.
  4. Divide cake batter between prepared cupcake cups, filling each cup about ¾ full. Spoon about 1 Tablespoon of cheesecake mixture over top of cake batter. Sprinkle with extra mini chocolate chips, if desired.
  5. Bake cupcakes for about 18-21 minutes, or until a toothpick inserted into the cake part of the cupcake comes out clean or with a few moist crumbs attached.
  6. Allow cupcakes to cool in pan for about 10 minutes, before carefully removing to cool completely on a wire rack.
  7. Store cupcakes in a tightly sealed container, in the refrigerator, up to 1 week. Cupcakes freeze well in a ziplock freezer bag, up to 3 months.
  8. Makes 16-24 cupcakes (depending on the size of your cake box mix)
Recipe by SunnySideUps | Living Life Sunny Side Ups at http://sunnysideups.org/pumpkin-black-bottom-cupcakes/