Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup boiling water
  • 8 oz cream cheese, softened
  • 1/3 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 0.5 tsp pumpkin pie spice
  • 1 tsp lemon juice
  • 8 oz cream cheese, cold
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. Beat softened cream cheese and sugar until smooth. Stir in pumpkin puree, egg yolk, pumpkin pie spice, and lemon juice. Transfer to a piping bag and refrigerate.
  3. Sift flour, cocoa powder, baking soda, and salt into a bowl. Whisk in buttermilk, oil, egg, and vanilla. Carefully stir in boiling water until smooth.
  4. Fill each cupcake liner halfway with the chocolate batter.
  5. Pipe approximately 1 tablespoon (15g) of the refrigerated pumpkin cheesecake mixture into the center of each cupcake.
  6. Top with additional chocolate batter until the liners are 3/4 full.
  7. Bake for 18–22 minutes or until a toothpick inserted into the cake part comes out clean.
  8. Prepare frosting by beating cold cream cheese and softened butter together, then mixing in powdered sugar, vanilla, and salt.
  9. Chill cupcakes for 2 hours to ensure frosting stability before piping the frosting onto the cooled cupcakes.