Description

Delight in these Cheesecake Stuffed Halloween Cupcakes featuring creamy mini pumpkin cheesecakes nestled inside rich chocolate cupcakes, topped with a luscious chocolate ganache and festive Halloween sprinkles. Perfect for a spooky celebration, these treats combine a moist, coffee-infused chocolate cake with a decadent cheesecake surprise.

Ingredients

Scale

Chocolate Cake Ingredients

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

Cheesecake Stuffing

22 mini pumpkin cheesecakes

Chocolate Ganache Topping

12 ounces semi-sweet chocolate, finely chopped
1 cup heavy whipping cream

Optional Decorations

Halloween sprinkles or candy

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Instructions

Prepare the Chocolate Cake Batter: In a heatproof bowl, combine the 3 ounces of finely chopped semi-sweet or bittersweet chocolate and Dutch-processed cocoa. Pour the 3/4 cup hot coffee over the chocolate and cocoa mixture, stirring until smooth and melted. Allow this mixture to cool slightly.
Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, white vinegar, vanilla extract, and granulated sugar until well combined.
Mix Dry Ingredients: In another bowl, sift together the bread flour, baking soda, and salt to ensure even distribution.
Make the Cake Batter: Slowly add the cooled chocolate-coffee mixture to the wet ingredients, stirring gently. Then fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
Prepare Cupcake Pan: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or grease them lightly.
Fill Cupcake Liners: Spoon a small amount of the chocolate batter into each cupcake liner, filling about one-third full.
Add Cheesecake Filling: Place one mini pumpkin cheesecake in the center of each cupcake liner atop the batter. Then, cover the cheesecake with more chocolate batter until the liners are about two-thirds full.
Bake the Cupcakes: Bake the cupcakes in the preheated oven for approximately 22 minutes or until a toothpick inserted near the cupcake (not in the cheesecake) comes out clean.
Prepare the Chocolate Ganache: While cupcakes cool, heat the heavy whipping cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over the 12 ounces of finely chopped semi-sweet chocolate in a bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Frost the Cupcakes: Once cupcakes have cooled completely, use a spatula or piping bag to frost each cupcake with the chocolate ganache.
Add Decorations: Sprinkle Halloween sprinkles or candy on top of the ganache for a festive finishing touch.
Serve and Enjoy: Allow the frosting to set slightly before serving. Enjoy these rich, creamy, and festive Halloween cupcakes!

Notes

Creamy pumpkin-shaped mini cheesecakes elevate these cupcakes with a delightful texture and surprise center.
The coffee in the cake batter enhances and deepens the chocolate flavor without adding a coffee taste.
Use room temperature ingredients for better mixing and texture.
Store cupcakes in an airtight container in the refrigerator to keep the cheesecake filling fresh.
Allow cupcakes to come to room temperature before eating for the best flavor experience.
For a dairy-free or vegan adaptation, substitute ingredients accordingly, such as using dairy-free cream for ganache and vegan cheeses for cheesecakes.

Nutrition

Serving Size: 1 cupcake
Calories: 477 kcal
Sugar: 33 g
Sodium: 180 mg
Fat: 29 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 75 mg