Chocolate chip pumpkin cheesecake, surrounded by a decadent chocolate cupcake…made easy with the help of a boxed cake mix!
I feel like from this point on, whether we’re ready or not, life starts to move on fast forward speed until the end of the year. Right? I mean, the holidays are upon us in just a matter of weeks, and I can sense the busy-ness already building in everyones calendars, the traffic already getting more congested, and the snow birds are already moving back to Phoenix for the next 6 months.
Ready for this?
Here, have a cupcake.
Black Bottom Cupcakes. The ultimate combination of two of the most wonderful things in life: Chocolate Cake and Cheesecake.
Holy yum, can life get any better?
We’re taking that chocolate cake, and that chocolate chip cheesecake filling, and giving it a fresh fall makeover: Pumpkin Black Bottom Cupcakes!
And even better (!!!), you can go ahead and throw away that old mile-long recipe for traditional Black Bottom Cupcakes, because today, we’re reaching for a boxed cake mix instead!
Because I know we’re all incredibly busy right now, we seriously could use those extra few minutes that a box mix can offer us. And, that means if you’re a gluten free eater, you can grab that gluten free boxed cake mix, and use that here as well! Yay!
So grab your favorite devil’s food or chocolate cake mix from the pantry! Betty Crocker, Duncan Hines, Glutino…just about any brand will work fabulously here!
The only difference I’ve noticed, between a traditional and gluten free boxed cake mix, is how much the different mixes yield. For example, your typical traditional Betty Crocker cake mix will yield 24 cupcakes, whereas the Betty Crocker Gluten Free mix only yields 18 cupcakes. From my experience, the gluten free mixes go a bit further than they say they do when making this recipe, and since it’s so close between the two types, I did not adjust the measurements in my recipe at all. The Pumpkin Cheesecake filling only fills up to 24 cupcakes, so you may just have a little bit of filling left over if you’re using a gluten free mix here, but that’s the only difference (OR—problem solved–spoon a little extra cheesecake filling in each cupcake! No one wants any of that goodness to go to waste! 😉 ).
- 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)
- Preheat oven to 350 degrees F. Line cupcake pans with liners. Set aside.
- In a large mixing bowl, prepare Chocolate Cake Mix as directed on box. Set Aside.
- 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.
- 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.
- 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.
- Allow cupcakes to cool in pan for about 10 minutes, before carefully removing to cool completely on a wire rack.
- 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.
- Makes 16-24 cupcakes (depending on the size of your cake box mix)
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