Chocolate Pumpkin Cheesecake Cupcakes

By srumbel

Chocolate cupcakes baked with a pumpkin cheesecake layer and topped with a white chocolate cinnamon frosting.
from insidebrucrewlife.com

Ingredients

• For the Cupcakes
• 1 chocolate cake mix (18 oz.)
• 1 cup brewed coffee, cooled
• 1 box instant chocolate pudding mix (4 oz.)
• 4 eggs
• 1/3 cup oil
• 1/4 cup plain yogurt
• For the Cheesecake
• 1 package cream cheese (8 oz.), softened
• 1/4 cup sugar
• 1 egg
• 1/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract
• 1 teaspoon cinnamon
• pinch of salt
• For the Frosting
• 6 ounces baking white chocolate, chopped
• 1/4 cup heavy cream
• 1 cup butter, softened
• 2 1/2 cups powdered sugar
• 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 Tablespoons Cinnabon Cinnamon Roll topping

Preparation

Step 1

In a large mixing bowl, combine the cake mix, pudding mix, 4 eggs, oil, coffee, and yogurt. Beat on low speed for 1 minute. Then beat on medium speed for 2 minutes. Batter will be thick. Set aside.
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.
Fill cupcake liners half full with chocolate cake batter. Top with 1 tablespoon cheesecake batter. Bake at 350 degrees for 20-22 minutes or until toothpick inserted comes out clean. Let cool completely.
In a small saucepan combine the chopped white chocolate and heavy cream. Heat on low until melted and smooth. Let cool to room temperature. In a large mixing bowl, combine the butter, cooled chocolate, and vanilla. Beat until creamy. Slowly add the powdered sugar until all is mixed in. Beat on high until light and fluffy. Pipe onto cupcakes and sprinkle with cinnamon sugar topping. Keep refrigerated when not being served. Best served at room temperature. Makes 30 cupcakes.

Notes

*If you cannot find the Cinnabon topping, use a cinnamon sugar mixture.