If you have a soft spot for rich, indulgent desserts that feel both elegant and approachable, you’re going to adore this Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe. Imagine a luscious, fudgy cheesecake baked inside a perfectly crumbly chocolate cookie crust, all crowned with a cloud-like whipped ganache frosting that melts in your mouth. This recipe turns the classic cheesecake into adorable individual portions that are easy to share and impossible to resist. Whether you’re treating yourself or impressing guests, these cupcakes bring a heavenly chocolate experience with a creamy twist that’ll have everyone coming back for seconds.
Ingredients You’ll Need
These ingredients strike the perfect balance between simple and essential, each playing a crucial role in building the texture, flavor, and depth of this dessert masterpiece. From the crunchy cookie base to the creamy cheesecake filling and the silky ganache frosting, every component shines.
- Chocolate sandwich cookies: Crushed to form a crunchy, flavorful crust base that complements the creamy filling.
- Melted butter: Binds the cookie crumbs together firmly for a crisp and buttery foundation.
- Cream cheese: The rich, smooth heart of the cheesecake that provides its signature creaminess.
- Granulated sugar: Sweetens the cheesecake filling just right without overpowering the chocolate.
- Large egg: Helps set the cheesecake filling with a tender texture.
- Sour cream: Adds a subtle tanginess and extra moisture for that perfect cheesecake consistency.
- Vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- Semi-sweet chocolate chips: Melted and folded into the filling for deep chocolate richness.
- Heavy cream: Essential for making the whipped ganache frosting light and fluffy.
- Semi-sweet chocolate: Chopped and combined with cream to create the decadent ganache.
How to Make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
Step 1: Preheat and Prepare Your Cupcake Liners
Start by preheating your oven to 325°F (160°C). Line your 12-cup muffin tin with cupcake liners to make sure your cheesecake cupcakes come out cleanly and are easy to serve. This little step sets you up for success and keeps everything neat.
Step 2: Create the Chocolate Cookie Crust
Mix the crushed chocolate sandwich cookies with the melted butter until every crumb is coated and sticky. Then press about one tablespoon of this mixture firmly into each cupcake liner. This crust will be your cupcake’s crunchy, buttery base that contrasts beautifully with the creamy filling.
Step 3: Whip Up the Creamy Cheesecake Filling
Beat softened cream cheese and sugar in a bowl until smooth and velvety. Next, add the egg, sour cream, and vanilla extract, mixing just until combined for that rich, tangy cheesecake flavor. Lastly, gently fold in the melted semi-sweet chocolate chips, ensuring every scoop of filling will have a luscious chocolate swirl.
Step 4: Assemble and Bake Your Cupcakes
Divide the cheesecake filling evenly among the prepared cupcake liners, filling each about three-quarters full. Pop them in the oven for 18 to 22 minutes until the centers are set yet still have a tiny jiggle — that perfect cheesecake texture you’re aiming for. Let them cool completely, then chill in the refrigerator for at least two hours to firm up.
Step 5: Make the Whipped Ganache Frosting
Heat the heavy cream just until it simmers, then pour it over the chopped semi-sweet chocolate in a bowl. Let it sit for a couple of minutes before whisking until smooth and glossy. After letting the ganache cool to room temperature, refrigerate it for 30 minutes until it’s thickened just right for whipping.
Step 6: Whip and Frost Your Cupcakes
Using a hand mixer, whip the chilled ganache until it becomes light and fluffy — the perfect cloud-like frosting. Pipe or spread this dreamy ganache generously on each chilled cheesecake cupcake. For an extra touch of charm, sprinkle on chocolate shavings or a few festive sprinkles.
How to Serve Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
Garnishes
Adding a garnish can elevate your cupcakes visually and flavor-wise. Consider topping with delicate chocolate curls, a dusting of cocoa powder, or a few fresh raspberries for a pop of color and tang. These little accents make your presentation irresistible.
Side Dishes
Serve these cupcakes alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to complement their richness. A hot cup of coffee or espresso also pairs wonderfully, balancing the sweet decadence with a bold, refreshing bite.
Creative Ways to Present
Try serving these cupcakes on a rustic wooden board interspersed with fresh berries and mint leaves for a festive look. Alternatively, place them in elegant cupcake stands or individual clear boxes tied with ribbon to make delightful gifts. The Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe truly shine when presented with a bit of flair.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your leftover cupcakes in an airtight container in the refrigerator to maintain freshness and keep the ganache frosting set. They will stay delicious for up to 4 days, making them perfect for enjoying over several days or sharing with friends.
Freezing
You can freeze these cupcakes without the frosting for up to one month. Wrap them individually in plastic wrap, place in a freezer-safe container, and thaw in the refrigerator overnight when ready to enjoy. Add the whipped ganache frosting fresh after thawing for the best texture.
Reheating
Since these are cheesecake cupcakes, reheating is not recommended as it can affect texture and flavor. Instead, enjoy them cold or bring them to room temperature for about 15 minutes to allow the flavors to open up before serving.
FAQs
Can I use different cookies for the crust?
Absolutely! While chocolate sandwich cookies are the classic choice, you can experiment with other varieties like chocolate wafer cookies or even crushed pretzels to add a salty crunch. Just make sure to adjust the butter amount if your cookies are less oily.
Is it necessary to chill the cupcakes for two hours?
Yes, chilling is essential for setting the cheesecake filling fully. It ensures that the texture is firm yet creamy, making slicing or biting into the cupcake smooth and satisfying.
Can I make the whipped ganache frosting ahead of time?
Certainly! You can prepare the ganache a day ahead and store it in the refrigerator. Just re-whip it for a few seconds before frosting to restore its fluffy texture.
What if I don’t have sour cream?
You can substitute sour cream with an equal amount of Greek yogurt or crème fraîche. Both provide the necessary tang and moisture to keep the cheesecake filling luscious.
Are these cupcakes gluten-free?
This recipe uses traditional chocolate sandwich cookies that contain gluten. For a gluten-free version, use gluten-free chocolate cookies for the crust and ensure all other ingredients are gluten-free certified.
Final Thoughts
There’s something truly special about the way these Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe combine textures and flavors into one unforgettable bite. They’re straightforward to make yet feel luxurious enough for any occasion. I can’t wait for you to try them out and see just how quickly they disappear at your next gathering or cozy night in. Happy baking and even happier indulging!
Print
Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting are a decadent and delightful dessert combining a rich chocolate cookie crust, creamy chocolate cheesecake filling, and a fluffy whipped ganache topping. Perfectly portioned for individual servings, these cupcakes offer a smooth and indulgent flavor that’s ideal for parties or special occasions.
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 place cupcake liners into a 12-cup muffin tin, ensuring each cup is ready for the crust mixture.
- Make the Cheesecake Base: In a bowl, combine the crushed chocolate sandwich cookies with the melted butter. Mix them until well combined to form a moist crumb mixture.
- Form the Crust: Spoon about 1 tablespoon of the cookie and butter mixture into each cupcake liner. Press it firmly down to create an even, compact crust at the bottom.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Additional Ingredients: Incorporate the egg, sour cream, and vanilla extract into the cream cheese mixture, mixing until all ingredients are fully combined and smooth.
- Fold in Melted Chocolate: Slowly fold in the melted semi-sweet chocolate chips until the filling is uniformly chocolatey and smooth.
- Assemble and Bake: Divide the cheesecake filling evenly among the cupcake liners, filling each about 3/4 full. Place the muffin tin in the oven.
- Bake: Bake for 18 to 22 minutes until the centers are set but still slightly jiggly, indicating a perfectly creamy texture.
- Cool and Refrigerate: Allow the cupcakes to cool completely at room temperature before refrigerating them for at least 2 hours to set properly.
- Make the Whipped Ganache Frosting: Heat the heavy cream in a saucepan until it just starts to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a bowl.
- Let Ganache Sit: Allow the mixture to sit for 2 minutes to melt the chocolate, then whisk until smooth and glossy.
- Cool Ganache: Let the ganache cool to room temperature, then place it in the refrigerator for about 30 minutes until it slightly thickens and is cooler for whipping.
- Whip Frosting: Using a hand mixer, whip the chilled ganache until it becomes fluffy and light in texture, perfect for frosting.
- Frost and Serve: Pipe or spread the whipped ganache frosting generously onto the chilled cheesecake cupcakes. Optionally, garnish with chocolate shavings or sprinkles.
- Store Leftovers: Serve the cupcakes chilled and refrigerate any leftovers to maintain freshness and texture.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake the cheesecakes; centers should be slightly jiggly when done.
- The ganache frosting needs to be well chilled before whipping to achieve the ideal fluffy texture.
- Use cupcake liners to easily remove the cupcakes without sticking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
