Description
Delight in these luscious Chocolate Cheesecake Cupcakes topped with a fluffy whipped ganache frosting. Featuring a crunchy chocolate cookie crust, a creamy chocolate-infused cheesecake filling, and a rich whipped ganache frosting, these cupcakes offer the perfect blend of textures and flavors for chocolate lovers.
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 prepare for baking.
- Make the Cheesecake Base: Combine the crushed chocolate sandwich cookies with melted butter until the mixture is well combined and holds together.
- Form the Crust: Spoon about 1 tablespoon of the cookie mixture into each cupcake liner and press firmly to create a solid crust layer.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy.
- Add Wet Ingredients: Mix in the egg, sour cream, and vanilla extract until fully combined and smooth.
- Incorporate Melted Chocolate: Fold the melted semi-sweet chocolate chips into the cream cheese mixture until evenly distributed.
- Assemble Cupcakes: Pour the cheesecake filling over the cookie crusts in the liners, filling each about three-quarters full.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, until the centers are set but slightly jiggly.
- Cool and Chill: Allow the cupcakes to cool completely to room temperature, then refrigerate for at least 2 hours to fully set.
- Make Whipped Ganache Frosting: Heat the heavy cream in a saucepan until it just simmers; pour it over the chopped semi-sweet chocolate in a bowl.
- Melt Chocolate: Let the mixture sit for 2 minutes, then whisk until smooth and glossy.
- Chill Ganache: Allow the ganache to cool to room temperature, then refrigerate for 30 minutes until it thickens slightly.
- Whip Frosting: Using a hand mixer, whip the chilled ganache until it becomes light and fluffy.
- Frost Cupcakes: Pipe or spread the whipped ganache over the chilled cheesecake cupcakes; garnish with chocolate shavings or sprinkles if desired.
- Serve and Store: Serve the cupcakes chilled for best texture and flavor. Store any leftovers in the refrigerator.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Press the crust firmly to avoid crumbling when biting.
- Don’t overbake; centers should jiggle slightly to keep the creamy texture.
- Ganache frosting should be properly chilled for whipping to achieve a fluffy texture.
- Store cupcakes in an airtight container in the refrigerator for up to 4 days.
