If you’re in the mood for a dessert that delivers chocolatey bliss and creamy decadence in one adorable little package, you absolutely need to try Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting. These dreamy cupcakes feature a crunchy chocolate cookie crust, a smooth, tangy cheesecake center swirled with melted chocolate, and a cloud of whipped chocolate ganache on top. Every bite is a celebration of textures and flavors, making this recipe a must-bake for chocolate lovers and cheesecake fans alike!
Ingredients You’ll Need
You don’t need a ton of fancy ingredients to create something extraordinary. Each component in this recipe plays a starring role, from the rich chocolate to the creamy cheesecake filling and the fluffy whipped ganache. Here’s what you’ll need and why every item matters.
- Chocolate cookie crumbs: These set the stage with a crunchy, chocolatey base that perfectly complements the creamy filling.
- Unsalted butter (melted): Holds the crust together while adding a touch of richness.
- Cream cheese (softened): The heart of the cheesecake, delivering that signature tang and ultra-creamy texture.
- Granulated sugar: Sweetens the cheesecake just enough without overpowering the chocolate.
- Sour cream: Adds a lovely tang and helps create a silky-smooth filling.
- Large egg: Binds the cheesecake filling, giving it structure and velvetiness.
- Vanilla extract: Enhances the flavors of both the cheesecake and the ganache.
- Semisweet chocolate (melted and cooled): Brings deep, rich chocolate flavor to the cheesecake layer.
- Semisweet chocolate (chopped): The base for your whipped ganache frosting, so choose a chocolate you love.
- Heavy cream: Transforms the ganache into a fluffy, pipable topping that’s pure luxury.
How to Make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
Step 1: Prep Your Pan and Crust
Start by preheating your oven to 325°F (163°C) and lining a 12-cup muffin tin with cupcake liners. In a small bowl, combine your chocolate cookie crumbs and melted butter, stirring until the mixture resembles damp sand. Press about 1 tablespoon of the crust mixture firmly into the bottom of each liner to form a solid base—don’t be shy about packing it down, as this helps the crust hold together beautifully.
Step 2: Mix the Cheesecake Filling
Next, grab a medium mixing bowl and beat the softened cream cheese with the sugar until the mixture is smooth and creamy. Add in the sour cream, egg, and vanilla extract, mixing until everything is silky and fully blended. Now, gently fold in the melted and cooled semisweet chocolate. This is where your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting start to take on their signature richness!
Step 3: Fill and Bake
Spoon the cheesecake batter evenly over your prepared crusts, filling each cupcake liner about three-quarters full. Pop the tin into the oven and bake for 18 to 20 minutes. You’re looking for centers that are set but still have a slight jiggle—think of a perfectly cooked cheesecake. Remove the cupcakes from the oven and let them cool to room temperature; then, transfer them to the fridge for at least 2 hours to set completely.
Step 4: Make the Whipped Ganache Frosting
For the frosting, heat the heavy cream in a small saucepan until it just starts to simmer (don’t let it boil!). Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for a minute or two, then stir until smooth and glossy. Allow the ganache to cool to room temperature, then whip it with a hand mixer until it transforms into a light, fluffy cloud. This step takes Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting to a whole new level of decadence.
Step 5: Frost and Finish
Once your cupcakes are completely chilled, pipe or spread the whipped ganache over each one. Now’s the time to get creative—add a swirl, a dollop, or go for decorative peaks. If you want to go the extra mile, a sprinkle of chocolate shavings or a light dusting of cocoa powder adds a beautiful finishing touch.
How to Serve Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
Garnishes
A little garnish goes a long way in making your cupcakes look as irresistible as they taste. Try finishing each with a sprinkle of chocolate shavings, a dusting of cocoa powder, or even a few chocolate curls. Fresh berries, such as raspberries or strawberries, also add a pop of color and a bright, tangy contrast. These small touches make your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting feel instantly special.
Side Dishes
While these cupcakes easily stand alone, they pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for those who want a little extra indulgence. If you’re serving a crowd, consider a platter of fresh fruit or a light espresso to balance the richness. Trust me, the contrast between creamy cheesecake and something bright or cool is pure magic.
Creative Ways to Present
Don’t be afraid to have fun with your presentation! Arrange the cupcakes on a tiered dessert stand for a party, or place each one in a decorative cupcake wrapper for an elegant touch. For a whimsical look, top each cupcake with a tiny edible flower or a drizzle of chocolate sauce. If you’re making these for a special occasion, consider personalizing each with a tiny chocolate disc stamped with initials or a festive message.
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes should be stored in an airtight container in the refrigerator. Thanks to their creamy cheesecake base and luscious ganache topping, they’ll stay fresh and delicious for up to 3 days. The frosting holds up beautifully, so you can enjoy a perfectly chilled Chocolate Cheesecake Cupcake with Whipped Ganache Frosting anytime the craving strikes.
Freezing
If you’d like to make these cupcakes ahead or save a few for a future treat, they freeze surprisingly well. Simply freeze the unfrosted cheesecake cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe container. When you’re ready to serve, thaw in the refrigerator overnight and top with freshly whipped ganache for best results.
Reheating
While these cupcakes are best enjoyed chilled straight from the fridge, you can let them sit at room temperature for 15–20 minutes to soften slightly before serving. There’s no need to reheat in the oven or microwave, as warming can cause the cheesecake and ganache to lose their wonderful texture.
FAQs
Can I use milk chocolate instead of semisweet chocolate?
Absolutely! If you prefer a sweeter, milder chocolate flavor, feel free to substitute milk chocolate for semisweet in both the cheesecake and ganache. Just keep in mind that the overall sweetness will increase, so you might want to slightly reduce the sugar in the filling.
What’s the best way to get a smooth cheesecake texture?
To ensure your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting have the creamiest, lump-free texture, always start with room temperature cream cheese. Beat it well with the sugar before adding the egg and other ingredients, and don’t over-mix once the egg is added to avoid incorporating too much air.
Can I make these cupcakes gluten-free?
Yes! To make gluten-free Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting, simply swap out the chocolate cookie crumbs for your favorite gluten-free chocolate cookies. The rest of the ingredients are naturally gluten-free.
How do I know when the cupcakes are done baking?
The cheesecakes are ready when the centers are mostly set but still have a slight jiggle if you gently shake the pan. This ensures they’ll finish setting up as they cool for that perfect creamy consistency.
Can I use store-bought ganache instead of making my own?
While homemade whipped ganache is hard to beat, you can use a high-quality store-bought ganache if you’re short on time. Simply whip it until fluffy before piping or spreading over your cupcakes.
Final Thoughts
I hope you’ll fall in love with these Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting as much as I have. They’re a guaranteed crowd-pleaser, perfect for celebrations or just because you deserve a sweet treat. Give them a try and enjoy every chocolatey, creamy, utterly delightful bite!
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Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight in these rich and creamy Chocolate Cheesecake Cupcakes topped with a luscious whipped ganache frosting. Perfectly balanced with a chocolate cookie crumb crust, smooth chocolate-infused cheesecake filling, and a fluffy, velvety ganache frosting, these cupcakes make a luxurious dessert for any occasion.
Ingredients
For the crust
- 1 cup chocolate cookie crumbs
- 2 tablespoons unsalted butter, melted
For the cheesecake filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 ounces semisweet chocolate, melted and cooled
For the whipped ganache frosting
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with cupcake liners. In a small bowl, combine the chocolate cookie crumbs and melted butter until evenly mixed. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner to create an even crust layer.
- Make the cheesecake filling: In a medium mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, egg, and vanilla extract, mixing well until fully incorporated. Gently fold in the melted and cooled semisweet chocolate until the mixture has a uniform chocolate color.
- Assemble and bake: Spoon the cheesecake filling over the prepared crust in each cupcake liner, filling each about three-quarters full. Bake for 18 to 20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow the cupcakes to cool to room temperature before refrigerating them for at least 2 hours to fully set.
- Prepare the whipped ganache frosting: Heat the heavy cream in a small saucepan just until it begins to simmer. Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 1 to 2 minutes to soften the chocolate, then stir the mixture gently until smooth and glossy. Allow the ganache to cool to room temperature, then use a hand mixer to whip it until it becomes light and fluffy.
- Frost the cupcakes: Once the cupcakes are chilled and the ganache is whipped, pipe or spread the whipped ganache frosting evenly over each cupcake. For added decoration, optionally sprinkle with chocolate shavings or a dusting of cocoa powder.
Notes
- Use high-quality semisweet chocolate for the best flavor and texture.
- Store the cupcakes in the refrigerator for up to 3 days to maintain freshness.
- For a decorative touch, sprinkle with chocolate shavings or cocoa powder before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
