Chocolate Pumpkin Cheesecake Cupcakes Recipe

Name: Chocolate Pumpkin Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box Chocolate Cake Mix (18 Oz. Size); 1 box Instant Chocolate Pudding Mix (4 Oz. Size); 4 whole Eggs; 1/3 cups Oil; 1 cup Brewed Coffee, Cooled; 1/4 cups Plain Yogurt; FOR THE CHEESECAKE LAYER:; 1 package Cream Cheese (8 Oz Size); 1/4 cups Sugar; 1/2 teaspoons Vanilla Extract; 1 whole Egg; 1/4 cups Pumpkin Puree; 1 pinch Salt; 1 teaspoon Cinnamon; FOR THE FROSTING:; 6 ounces, weight Baking White Chocolate, Chopped; 1/4 cups Heavy Cream; 1 cup Butter; 1/2 teaspoons Vanilla Extract; 2-1/2 cups Powdered Sugar; 1 teaspoon Cinnamon; 2 Tablespoons Cinnabon Cinnamon Roll Topping

Servings: persons

FOR THE CUPCAKES:
1 box Chocolate Cake Mix (18 Oz. Size)
1 box Instant Chocolate Pudding Mix (4 Oz. Size)
4 whole Eggs
1/3 cups Oil
1 cup Brewed Coffee, Cooled
1/4 cups Plain Yogurt
FOR THE CHEESECAKE LAYER:
1 package Cream Cheese (8 Oz Size)
1/4 cups Sugar
1/2 teaspoons Vanilla Extract
1 whole Egg
1/4 cups Pumpkin Puree
1 pinch Salt
1 teaspoon Cinnamon
FOR THE FROSTING:
6 ounces, weight Baking White Chocolate, Chopped
1/4 cups Heavy Cream
1 cup Butter
1/2 teaspoons Vanilla Extract
2-1/2 cups Powdered Sugar
1 teaspoon Cinnamon
2 Tablespoons Cinnabon Cinnamon Roll Topping

1
For the cupcakes:
2
Preheat oven to 350 F. Put paper liners into three 12-count cupcake pans (recipe makes roughly 30 cupcakes).
3
In a large mixing bowl, combine the cake mix, pudding mix, 4 eggs, oil, coffee, and yogurt. Use a mixer and beat on low speed for 1 minute. Then beat on medium speed for 2 minutes. Batter will be thick. Set aside.
4
In another mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Add the egg, pumpkin, salt, and cinnamon and mix until fully blended.
5
Fill cupcake liners half full with chocolate cake batter. Top with 1 tablespoon of the cheesecake batter. Bake at 350 F for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove pans from the oven and let cupcakes cool completely on a wire rack.
6
In a small saucepan combine the chopped white chocolate and heavy cream. Heat on low until melted and smooth. Remove pan from the heat and let the mixture cool to room temperature.
7
In a large mixing bowl, combine the butter, cooled chocolate and vanilla. Beat until creamy. Slowly add the powdered sugar and cinnamon until all is mixed in. Beat on high until light and fluffy.
8
Pipe frosting onto cupcakes and sprinkle with the Cinnabon topping. Keep refrigerated when not being served. Best served at room temperature.

1769

kcal

Calories

130

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box Chocolate Cake Mix (18 Oz. Size), 1 box Instant Chocolate Pudding Mix (4 Oz. Size), 4 whole Eggs, and more.

Yes, Chocolate Pumpkin Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pumpkin Cheesecake Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions