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
Scale
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
