These decadent chocolate Halloween Cupcakes are filled with bright orange pumpkin-shaped mini cheesecakes. Each cupcake is topped with a big swirl of chocolate ganache frosting and Halloween sprinkles.
In my last post (published back in 2013), I promised you I'd share a surprising way to use the Mini Cheesecake Pumpkins that I made using silicone molds. Did you have any idea I would stuff these creamy little bites of Halloween goodness into a cupcake? I just know you are going to love these chocolate cheesecakes stuffed with cheesecake.
What's not to love?
Each cupcake is rich and chocolatey and has a cheesecake pumpkin inside.
As soon as I popped the tiny cheesecakes out of the pumpkin molds, their size and shape made me think of all the surprise Halloween cupcakes that you cut into to reveal bats, ghosts, and pumpkins.
All of those Halloween cupcakes are created by making a cake, cutting it into slices, then cutting it into the shape of a ghost, bat, or pumpkin. Then those shapes are arranged in a cupcake tin and cake batter is poured around them. Once baked, the shape inside remains intact and surprisingly also remains moist and tender.
I used that same technique to make these cheesecake-stuffed cupcakes. So, let's get baking!
Ingredients
cheesecake-stuffed chocolate cupcakes:
Mini Cheesecake Pumpkins (recipe, here)
semi-sweet or bittersweet chocolate
Dutch-processed cocoa - Darker cocoa will give your cupcakes a deeper black color.
hot coffee - The coffee enhances the chocolate flavor. Use weak coffee if you do not want to taste the coffee at all. Use strong coffee to give your cupcakes a mild coffee flavor.
vegetable oil
eggs - It is always best to use room-temperature eggs when making cake batter.
white vinegar
vanilla extract
granulated sugar
bread flour - Definitely use bread flour. If you use all-purpose flour, the cupcakes won't hold together as well. You need the extra gluten in the bread flour to keep the structure of the cupcake.
baking soda
table salt
ganache frosting and decorations:
semi-sweet chocolate
heavy whipping cream
optional: Halloween sprinkles or candy
Supplies
whisk
greaseproof or tin foil Halloween cupcake wrappers
cupcake pan
large pastry bags
optional: food processor
hand mixer
large star pastry tip
Items used to create this project are available on Amazon.com. I earn a small commission when you make a purchase using the links below at NO extra cost to you.
The silicone molds that I used to create my cheesecake pumpkins have been discontinued. I have included links below to some of the silicone pumpkin molds that will work for this recipe. I've also shared links to some fun cupcake wrappers.
Chocolate Candy Molds, Hall...Shop on Amazon
Orange Silicone Pumpkin Hal...Shop on Amazon
Halloween Cupcake Liners - ...Shop on Amazon
Wilton Sprinkles Halloween ...Shop on AmazonInstructions
Make Mini Pumpkin Cheesecakes
- Make Mini Cheesecake Pumpkins (click here for the recipe) and keep them frozen until needed.
- When you paint in the green filling, be sure to fill the entire stem area, so that when you cut into the cupcakes you have a nice pumpkin shape.
Make the chocolate cupcake batter.
- Pour finely chopped chocolate and cocoa powder into a large mixing bowl.
- Add hot coffee and stir until the chocolate melts.
- Place in the refrigerator to cool for about 20 minutes.
- Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
- In a separate bowl whisk together the sugar, flour, baking soda, and salt.
- Add it to the chocolate bowl and whisk until smooth.
Fill the cupcake liners.
- Place cupcake liners in the cupcake pan.
- Pour a thin layer of batter into each of the cupcake liners.
- Remove the Mini Cheesecake Pumpkins from the freezer.
- Un-mold them, and stick 2 cheesecakes together (put their backsides together) then place them in the center of each cupcake liner.
It is very important that you know which way your cheesecake pumpkins are facing. Later when you cut into a cupcake to reveal the pumpkin, you want to cut across the front, not the side.
Pipe cake batter over mini pumpkin cheesecakes.
- Fill the cupcake liners up over the cheesecake pumpkins. I felt it was easiest to put my batter in a large disposable pastry bag and pipe it into the cups.
- Once all the cups are filled allow them to sit at room temperature for about 20 minutes.
- While you are waiting, preheat your oven to 350 degrees.
Bake Cheesecake Stuffed Cupcakes
- Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
- As the cupcakes cool, they will sink a bit in the center.
- Allow them to cool completely.
- Meanwhile, make the chocolate ganache frosting.
Make chocolate ganache frosting.
- Place chopped chocolate in the bowl of a food processor.
- Pulse until the chocolate is fine crumbs.
- Heat heavy whipping cream in a small saucepan over medium heat.
- Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.
- Pulse for 3 seconds.
- Remove the lid and scrape down the sides and bottom of the food processor bowl.
- Return the lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.
- Don't over-mix your ganache or it will turn grainy as it sets up.
No food processor? Use this microwave method.
A food processor makes easy work of creating a chocolate ganache. If you don't have one there is another way to make your chocolate ganache frosting.
- Finely chop your chocolate and put it in a microwave-safe mixing bowl.
- Boil cream as above and pour over chocolate and let sit for 2-3 minutes.
- Use a whisk to create an emulsion.
- Begin by stirring just in the center of the bowl, then slowly bring the whisk out to the edge of the bowl.
- Stir just until combined and the ganache is smooth.
- If you have chunks of chocolate remaining, place the entire bowl in the microwave and heat on high for 10 seconds.
- Stir until melted.
Whipping your Ganache Frosting
- Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.
- Refrigerate for 15 more minutes.
- Then use an electric mixer to beat the ganache until it's lighter in color.
- The frosting will not hold stiff peaks at this point, it should fall off the beaters.
- Allow it to sit at room temperature for 10-15 minutes, but no more.
- Beat for 5 more seconds and it should now hold stiff peaks (right photo.)
If you have more time and patience, you can simply allow your chocolate ganache to cool at room temperature. Keep an eye on it so that you can whip it just as it starts to thicken.
Pipe Frosting onto Cupcakes
- Immediately spoon the frosting into a piping bag fitted with a large star tip.
- Pipe big swirls over cooled cupcakes.
This frosting is rather stiff and will actually harden slightly much like a chocolate truffle. You can easily bite into it and it has an intense chocolate flavor, but it is not soft like a buttercream-style frosting.
Decorate your cupcakes.
- Decorate with Halloween sprinkles or candy, if desired.
- I found it helpful to just sprinkle the front side of each cupcake. That way when I went to cut into them, I knew which direction the pumpkin would be facing.
Storage
- Keep your cupcakes stored in the refrigerator for up to 4 days.
- Allow them to come to room temperature before serving so that the ganache frosting and the cheesecake are smooth and creamy and will melt in your mouth.
When you cut into them, use a sharp knife to cut across the front of the cupcake about ¼th of the way into the cupcake for the best results.
These pumpkin-stuffed cupcakes would also make a wonderful Thanksgiving dessert. Just decorated them with fall-colored sprinkles or candies instead.
Variations
You can make green Christmas tree cheesecakes and stuff then inside chocolate cupcakes. Add a swirl of green frosting and decorate the frosting to look like a Christmas tree using nonpareils and a gold star sprinkle.
Related Recipes
Check out my Vampire Cupcakes, Werewolf Cupcakes, and Black Cat Cupcakes.
Be sure to check out all the Halloween recipes here on Hungry Happenings.
Recipe
This recipe was originally published on September 19, 2013
Creamy pumpkin-shaped cheesecakes are stuffed inside the most amazing chocolate cupcake topped with a swirl of chocolate ganache frosting and Halloween sprinkles.
- 3 ounces semi-sweet or bittersweet chocolate, finely chopped
- 1 ounce Dutch-processed cocoa (approximately ⅓ cup)
- ¾ cup hot coffee*
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup bread flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 22 mini pumpkin cheesecakes
- 12 ounces semi-sweet chocolate finely chopped
- 1 cup heavy whipping cream
- optional: Halloween sprinkles or candy
-
Pour finely chopped chocolate and cocoa powder into a large mixing bowl.
-
Add hot coffee and stir until chocolate melts.
-
Place in the refrigerator to cool for about 20 minutes.
-
Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
-
In a separate bowl whisk together the sugar, flour, baking soda, and salt.
-
Add it to the chocolate bowl and whisk until smooth.
-
Place cupcake liners in cupcake pan.
-
Pour a thin layer of batter into each of the cupcake liners.
-
Remove the Mini Cheesecake Pumpkins from the freezer.
-
Un-mold them, and stick 2 cheesecakes together (put their backsides together then place them in the center of each cupcake liner making sure all the pumpkins are facing the same direction. (Mark your pan so you know which way they are facing.)
-
Fill the cupcake liners up over the cheesecake pumpkins.
-
Once all the cups are filled allow them to sit at room temperature for about 20 minutes.
-
While you are waiting, preheat your oven to 350 degrees.
-
Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
-
As the cupcakes cool, they will sink a bit in the center.
-
Allow them to cool completely.
-
Place chopped chocolate in the bowl of a food processor.
-
Pulse until chocolate is fine crumbs.
-
Heat heavy whipping cream in a small saucepan over medium heat.
-
Stir often until it just comes to a boil. Pour the hot cream over the chocolate, put the lid on the food processor bowl, and let sit for 2-3 minutes.
-
Pulse for 3 seconds.
-
Remove lid and scrape down the sides and bottom of the food processor bowl.
-
Return lid and pulse for 5 more seconds or until the mixture, which is called ganache, is smooth.
-
Pour ganache into a mixing bowl and chill in the refrigerator for 15 minutes, then remove and stir.
-
Refrigerate for 15 more minutes.
-
Then use an electric mixer to beat the ganache until it's lighter in color.
-
Immediately spoon the frosting into a piping bag fitted with a large star tip and pipe big swirls over cooled cupcakes.
-
Add sprinkles on top if desired.
Store your chocolate cheesecake-stuffed cupcakes in an airtight container for up to 1 day or in the refrigerator for up to 5 days.
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Nat D. says
First of all, these are adorable! And second of all, THANKS for the PICTURES! It really helps, I'm a visual learner. Awesome!
Kaysi @ Keeping it Simple says
I am just blown away by this, they are so awesome!!!
The Bearfoot Baker says
No you didn't!! You didn't add the cute cheesecake pumpkins to the center of a delicious chocolate cupcake did you? YES YOU DID and I love it!!!!!
Ann Mcleod says
what a cute touch!!
Jill @ KitchenFunWithMy3Sons.com says
You are definitely the Queen of Halloween! These are awesome!
Kayla Janachovsky says
Wow! These look SO good - and what an awesome idea putting the pumpkin inside! Don't forget to link up to The DIY'ers. http://homecomingmn.blogspot.com/2013/09/the-diyers-30.html
Maria says
Oh these are just TOO cute!!! I LOVE the pumpkin in the center, that is just the cutest idea!!!! Love love love this!!! The cupcakes look delicious too! Happy fall! 🙂
Jennie says
These look amazing!! You are so talented!
Come link up with me and share!
http://thediaryofarealhousewife.blogspot.com
Shamene Medeiros says
Wow thee are awesome! I want to try it! pinning it!
Shamene @say it with cake
beth says
Thanks for the pin:)
Lyuba @ Will Cook For Smiles says
Oh my goodness, these are adorable!
beth says
Thanks, Lyuba!
Karen @ Sugartown Sweets says
If it's possible..your treats just keep getting cuter! I absolutely love these pumpkins.
beth says
I do love cute food:) Thanks, Karen.
Dina says
that is so creative and cute!
beth says
Thank you, Dina.
The Partiologist says
Oh my oh my, these are the cutest stuffed brownies ever, not to mention the look
they must taste heavenly! That ganache piled so high on top of a cheesecake filled
brownie.... I just gained 5 pounds. Absolutely brilliant!! 🙂
beth says
Believe me, I gained 5 pounds eating them! They really are addicting. I had to give most of them away just so I wouldn't eat all of them, because believe me, I wanted to:)
Lindsay Ann @ Dollhouse Bake Shoppe says
What a fantastic idea! I bet they taste so much better than the ones that have cake shapes baked in the center. YUMMMMMM!!!
sugarswings says
wow! how cool are these?!! do the cheesecakes pop out easily? I guess freezing is the key!
beth says
Thanks. Yes, the cheesecakes pop out so easy, but they do need to be frozen. I've had success removing them without freezing, but some might crack or break. Freezing is definitely the key.
Lisa@hooplapalooza says
the only time i'd walk away would be if there were a plate of these waiting for me in the next room!
oh and btw, your pics are beauty full! :>D
beth says
Thanks, Lisa. I finally got a new camera. I've entered the world of DSLR photos and I am in love!
Unknown says
Beth;
Your entire site is AMAZING, but I couldn't just read this post and walk away - bravo - this are excellent and perfect for the season!
beth says
Thanks so much. I'm happy that you liked this post enough to stop by and saw more that intrigued you enough to stick around!
Angela says
Beautifully done, as always, Beth. Thank you.
beth says
Thanks, Angela.
Brenda @ SweetSimpleStuff says
This has got to be the BEST HALLOWEEN CUPCAKE EVER!!! It's cute, creative and most of all yummy chocolate!!!
Diet? What diet?
beth says
Yep, my diet was really ruined with these cupcakes, but it was worth every bite.
Jo and Sue says
Cake AND cheesecake...*boom* mind blown.
I don't know if I should say "thank you" for bringing this deliciousness into my life
or "what have you done" because now my diet has been completely derailed. 🙂
I need to get me some pumpkin molds ASAP!
beth says
I get it. I just ate part of one of these amazingly decadent cupcakes for breakfast. OMG, my diet is totally blown. I guess I'll need to ride my bike an extra 10 miles today. Eeek.
CJ12 says
Are you supposed to use regular or decaf coffee? Also can you use morsels or does it have to be a chocolate bar cut into pieces?
Beth says
I used regular coffee. You can use chocolate chips, just use chips that you like to eat right out of the bag. You want to use really delicious chocolate in these cupcakes.