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Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Emma
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  5. 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.
  6. Fold in Melted Chocolate: Slowly fold in the melted semi-sweet chocolate chips until the filling is uniformly chocolatey and smooth.
  7. 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.
  8. Bake: Bake for 18 to 22 minutes until the centers are set but still slightly jiggly, indicating a perfectly creamy texture.
  9. Cool and Refrigerate: Allow the cupcakes to cool completely at room temperature before refrigerating them for at least 2 hours to set properly.
  10. 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.
  11. Let Ganache Sit: Allow the mixture to sit for 2 minutes to melt the chocolate, then whisk until smooth and glossy.
  12. 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.
  13. Whip Frosting: Using a hand mixer, whip the chilled ganache until it becomes fluffy and light in texture, perfect for frosting.
  14. Frost and Serve: Pipe or spread the whipped ganache frosting generously onto the chilled cheesecake cupcakes. Optionally, garnish with chocolate shavings or sprinkles.
  15. 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.

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Find it online: https://strickideen.com/chocolate-cheesecake-cupcakes-with-whipped-ganache-frosting-recipe/