If you’re looking for a dessert that perfectly combines rich chocolate flavor with creamy, dreamy texture, then this Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe is about to become your new favorite. These delightful cupcakes feature a crunchy chocolate cookie crust, a luscious cheesecake filling studded with melted chocolate, and are topped with a fluffy, whipped ganache frosting that melts in your mouth. They are elegant enough for special occasions but simple enough to make on a cozy weekend, promising a symphony of flavors in every bite.
Ingredients You’ll Need
The magic of these cupcakes lies in a handful of simple yet essential ingredients. Each component plays a key role, from creating the perfect crust to achieving that smooth cheesecake filling and the irresistibly airy frosting. With thoughtful ingredients, you’ll easily craft a dessert that tastes gourmet without extra fuss.
- Chocolate sandwich cookies (12): Provide a crunchy, chocolatey crust base with a familiar flavor everyone loves.
- Melted butter (3 tbsp): Binds the cookie crumbs together and adds richness to the crust.
- Cream cheese (8 oz, softened): The creamy heart of the cheesecake filling that contributes tang and smooth texture.
- Granulated sugar (1/3 cup): Sweetens the filling just right without overpowering the chocolate.
- Large egg (1): Helps set the cheesecake filling with a tender crumb.
- Sour cream (1/4 cup): Adds creaminess and a subtle tang to balance the sweetness.
- Vanilla extract (1/2 tsp): Enhances the dessert’s flavor complexity with warm notes.
- Semi-sweet chocolate chips (1/2 cup, melted): Infuses deep chocolate richness directly into the cheesecake.
- Heavy cream (1 cup): The cornerstone of the whipped ganache frosting, making it luxuriously fluffy.
- Chopped semi-sweet chocolate (6 oz): Blends perfectly with the cream to create a smooth, decadent ganache.
How to Make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 325°F (160°C) to get the perfect baking temperature. Line a 12-cup muffin tin with cupcake liners—this helps with easy removal and clean presentation later.
Step 2: Create the Chocolate Cookie Crust
Combine your crushed chocolate sandwich cookies with the melted butter, mixing thoroughly so the crumbs stick together. Press about one tablespoon of this mixture firmly into the bottom of each cupcake liner, forming the base that supports your cheesecake filling.
Step 3: Make the Creamy Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth and velvety. Then, add the egg, sour cream, and vanilla extract, continuing to mix until fully combined. Finally, gently fold in the melted semi-sweet chocolate, ensuring it is evenly distributed to infuse that irresistible chocolate flavor.
Step 4: Assemble and Bake the Cupcakes
Divide the cheesecake filling among the prepared cupcake liners, filling each about three-quarters full. Bake in your preheated oven for 18 to 22 minutes until the centers have set but still have a slight jiggle—this ensures a creamy texture once cooled.
Step 5: Cool and Chill
After baking, allow the cupcakes to cool completely at room temperature. Then refrigerate them for at least 2 hours, enabling the cheesecake to firm up and develop its rich, smooth consistency.
Step 6: Whip Up the Ganache Frosting
Heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a heat-proof bowl, then let it sit for 2 minutes to soften the chocolate. Whisk gently until the mixture is smooth and glossy. Allow the ganache to cool to room temperature before refrigerating for 30 minutes until it thickens slightly.
Step 7: Whip and Frost
Using a hand mixer, whip the chilled ganache until it becomes light and fluffy. Then, pipe or spread the whipped ganache generously over each chilled cupcake. If you want to add a little extra flair, sprinkle with chocolate shavings or sprinkles.
How to Serve Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
Garnishes
Adding garnishes like chocolate curls, a dusting of cocoa powder, or even a fresh raspberry can elevate your cupcakes from delightful to show-stopping. These little touches not only bring visual appeal but also enhance flavor contrast for your guests to savor.
Side Dishes
Serve these cupcakes alongside fresh berries or a dollop of lightly sweetened whipped cream for a refreshing complement. A cold glass of milk or a robust cup of coffee also pairs beautifully, balancing the ganache’s richness.
Creative Ways to Present
Try presenting these cupcakes on a tiered cake stand for parties or placing them in individual clear boxes tied with ribbon for gifting. You can even drizzle a tiny bit of caramel or raspberry sauce over the frosting for an added wow factor.
Make Ahead and Storage
Storing Leftovers
These cupcakes keep well in an airtight container in the refrigerator for up to 4 days, making them great for preparing ahead of time. Keeping them chilled preserves the cheesecake texture and prevents the ganache frosting from melting.
Freezing
If you want to save them longer, freeze the cupcakes (without frosting) wrapped tightly in plastic wrap and stored in a freezer-safe container for up to 2 months. When ready to enjoy, thaw in the fridge overnight and frost just before serving.
Reheating
Since these treats are best served chilled, avoid reheating. If you prefer a softer ganache, let chilled cupcakes sit at room temperature for about 15 minutes before eating to make the frosting a little creamier without melting.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! While semi-sweet chocolate is ideal for balanced sweetness, you can use milk chocolate for a creamier, sweeter taste or dark chocolate for a more intense, less sweet ganache.
What if I don’t have sour cream on hand?
You can substitute sour cream with an equal amount of Greek yogurt or crème fraîche; both provide similar tanginess and creamy texture to the cheesecake filling.
How do I prevent the cheesecake cupcakes from cracking?
Make sure not to overbake; the centers should still be slightly jiggly when you take them out of the oven. Cooling them gradually also helps avoid sudden temperature changes that cause cracks.
Can I make this recipe dairy-free?
Yes, but you’ll need to find suitable dairy-free alternatives like vegan cream cheese, nondairy milk-based cream, and dairy-free chocolate. Keep in mind the texture might vary slightly.
Is it possible to make these gluten-free?
Definitely! Swap the chocolate sandwich cookies for a gluten-free variety or crushed gluten-free chocolate cookies to keep the recipe enjoyable and safe for those with gluten sensitivities.
Final Thoughts
I hope you’re as excited as I am for you to try this Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe. Each bite delivers a perfect balance of textures and deep chocolate flavor that’s sure to impress family and friends. Whether you’re baking for a special occasion or just because, these cupcakes will bring smiles and maybe even a happy dance or two. Enjoy the process, indulge your sweet tooth, and savor every luscious mouthful!
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Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
Description
Delight in these rich and creamy Chocolate Cheesecake Cupcakes topped with a luscious whipped ganache frosting. Featuring a crunchy chocolate cookie crust, smooth chocolate-infused cheesecake filling, and a light, fluffy ganache topping, these cupcakes are perfect for any chocolate lover looking for an elegant yet easy-to-make dessert.
Ingredients
Crust
- 12 chocolate sandwich cookies (like Oreos), crushed
- 3 tbsp melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
Whipped Ganache Frosting
- 1 cup heavy cream
- 6 oz semi-sweet chocolate, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking the cupcakes.
- Make the Cheesecake Base: Combine the crushed chocolate sandwich cookies with melted butter and mix thoroughly to create an even mixture.
- Form the Crust: Spoon about 1 tablespoon of the cookie mixture into each cupcake liner, pressing it firmly down to form a solid crust layer.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add Liquids: Mix in the egg, sour cream, and vanilla extract until all ingredients are well combined.
- Incorporate Melted Chocolate: Fold the melted semi-sweet chocolate chips into the cream cheese mixture gently until fully incorporated for a rich chocolate flavor.
- Assemble and Bake: Divide the cheesecake filling evenly among the 12 cupcake liners, filling each about three-quarters full, and bake in the preheated oven for 18-22 minutes until the centers are set but slightly jiggly.
- Cool and Chill: Remove cupcakes from the oven and let them cool completely at room temperature before chilling them in the refrigerator for 2 hours to set firmly.
- Prepare Whipped Ganache Frosting: Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate in a bowl; let this mixture sit for 2 minutes.
- Make Ganache Smooth: Whisk the chocolate and cream together until the mixture is smooth and glossy.
- Cool Ganache: Allow the ganache to cool to room temperature, then refrigerate for 30 minutes until it thickens slightly.
- Whip the Ganache: Using a hand mixer, whip the chilled ganache until it becomes light and fluffy, similar to whipped cream.
- Frost the Cupcakes: Pipe or spread the whipped ganache frosting onto each chilled cheesecake cupcake, optionally garnishing with chocolate shavings or sprinkles for extra decoration.
- Serve and Store: Serve the cupcakes chilled for the best texture and flavor; store any leftovers refrigerated to maintain freshness.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Do not overbake the cheesecake cupcakes; the centers should still jiggle slightly when done for creamy texture.
- If ganache is too soft to whip, refrigerate a bit longer to thicken.
- These cupcakes can be made a day ahead and stored covered in the refrigerator.
- Use high-quality semi-sweet chocolate for rich, deep flavor in both filling and frosting.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
