Description
Indulge in these decadent Chocolate Cheesecake Cupcakes topped with a luscious Whipped Ganache Frosting. Perfectly creamy and rich chocolate cheesecake filling sits atop a crunchy chocolate cookie crust, finished with a fluffy ganache for an irresistible dessert that’s sure to impress any chocolate lover.
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 ensure easy removal after baking.
- Make the Cheesecake Base: In a bowl, combine the crushed chocolate sandwich cookies with melted butter, mixing thoroughly to create a uniform mixture for the crust.
- Form the Crusts: Spoon approximately 1 tablespoon of the cookie mixture into each cupcake liner, pressing firmly to create a compact crust layer at the bottom.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until the texture is smooth and creamy.
- Add Wet Ingredients: Incorporate the egg, sour cream, and vanilla extract into the cream cheese mixture, mixing until just combined to avoid overmixing.
- Fold in Melted Chocolate: Gently fold the melted semi-sweet chocolate chips into the filling until evenly blended, ensuring a rich chocolate flavor throughout.
- Assemble and Bake: Divide the cheesecake filling evenly among the cupcake liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until the centers are set but retain a slight jiggle for optimal texture.
- Cool and Chill: Remove the cupcakes from the oven and let them cool completely at room temperature before transferring to the refrigerator for at least 2 hours to set fully.
- Make the Whipped Ganache Frosting: Heat the heavy cream until it just begins to simmer, then pour it over the chopped semi-sweet chocolate in a heatproof bowl, letting it sit for 2 minutes to melt the chocolate.
- Whisk Ganache Smooth: Whisk the mixture until smooth and glossy, then allow it to cool to room temperature before refrigerating for 30 minutes until it thickens slightly.
- Whip Ganache: Using a hand mixer, whip the chilled ganache until it becomes light and fluffy, perfect for frosting.
- Frost the Cupcakes: Pipe or spread the whipped ganache frosting onto each chilled cheesecake cupcake; optionally garnish with chocolate shavings or sprinkles for added decoration.
- Serve and Store: Serve the cupcakes chilled for best flavor and texture, and store any leftovers covered in the refrigerator.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecakes; a slight jiggle in the center indicates perfect doneness.
- Refrigeration is key to firm up the cheesecake and whipping ganache properly.
- Use quality chocolate for the best flavor in both the filling and frosting.
- Leftovers can be kept refrigerated for up to 3 days.
