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
Scale
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
