Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe

Indulge in the ultimate mini dessert experience with these Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting. Imagine a rich, creamy chocolate cheesecake baked into perfectly portioned cupcakes and finished with a cloud of airy, chocolatey whipped ganache. Each bite delivers decadent chocolate flavor with a tangy cheesecake twist, making them an irresistible showstopper for parties, holidays, or simply satisfying your sweet tooth at home. The adorable cupcake form makes them extra fun to eat and share!

this Recipe

Ingredients You’ll Need

The beauty of these Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting lies in their simplicity—yet every ingredient plays a key role in creating their lush texture and irresistible flavor. From smooth cream cheese to deep, intense cocoa powder, and that swoon-worthy ganache topping, you’ll want to gather the best-quality basics for heavenly results!

• Cream Cheese (16 ounces, softened): The foundation for luscious, creamy cheesecake cupcakes—be sure it’s at room temperature to avoid lumps.
• Granulated Sugar (½ cup): Adds just the right sweetness, balancing the tang of cream cheese and the bitterness of cocoa.
• Large Eggs (2): Give structure, richness, and ensure that classic, custardy cheesecake consistency.
• Vanilla Extract (½ teaspoon in cupcakes, 1 teaspoon in ganache): Rounds out the chocolate notes and lends inviting warmth.
• Sour Cream (¼ cup): Amps up the tang and keeps the cupcakes ultra-moist.
• All-Purpose Flour (2 tablespoons): Just a touch for stability—helps the cupcakes set perfectly without being dense.
• Cocoa Powder (¼ cup): Responsible for the deep chocolate flavor that makes these cupcakes so tempting; use unsweetened for best results.
• Salt (½ teaspoon): Accentuates all the other flavors and deepens the chocolate taste.
• Semi-Sweet Chocolate (8 ounces, chopped): Melts into the ganache for a dreamy, rich frosting—choose good-quality chocolate for the most luxurious result.
• Heavy Cream (¾ cup): Whips up with the chocolate to form that signature light, fluffy ganache topping.

How to Make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 325°F (163°C) for that gentle, even bake. Line a standard muffin tin with 12 paper liners—this makes for an easy release after baking and instantly transforms your cheesecakes into finger-friendly cupcakes!

Step 2: Make the Cheesecake Batter

In a large mixing bowl, beat your softened cream cheese until silky smooth. Add in the granulated sugar and continue beating until the mixture is light and creamy—this step is all about achieving that luxurious texture. One at a time, mix in your eggs, followed by the vanilla extract and sour cream. In a separate bowl, sift together flour, cocoa powder, and salt, then slowly blend this dry mixture into the wet ingredients. You’ll end up with a blissfully smooth, chocolatey batter.

Step 3: Fill and Bake

Divide that decadent batter evenly among the cupcake liners, filling each about three-quarters of the way full. This ensures your cupcakes rise just to the top for a picture-perfect look. Slide the tray onto the center rack and bake for 20 to 22 minutes. You’ll know they’re ready when the centers are set and a toothpick comes out mostly clean—don’t worry if there’s a hint of moisture! Let them cool in the pan for 10 minutes before gently moving them to a wire rack to cool completely.

Step 4: Make the Whipped Ganache Frosting

While the cupcakes cool, it’s time to make the real magic—the whipped ganache frosting! Place your chopped semi-sweet chocolate in a heatproof bowl. Simmer the heavy cream in a saucepan just until it starts to bubble gently, then pour it over the chocolate. Let it sit for two minutes (no stirring yet!) then stir until smooth and glossy. Blend in the vanilla extract, and let the ganache cool to room temperature. Pop it in the fridge for about 30 minutes, until it’s thickened up nicely.

Step 5: Whip and Frost

Take your chilled ganache out and whip it with a mixer for 2 to 3 minutes until it’s transformed into an airy, pale chocolate cloud. Now comes the fun part: pipe (or generously spread) the whipped ganache over each cupcake. Congratulations, your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting are ready for their moment in the spotlight!

How to Serve Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting

Garnishes

Garnish these beauties for an extra flourish—think chocolate shavings twirled on top, or a single juicy raspberry for a pop of vibrant color. A dusting of powdered sugar or a few curls of white chocolate can also add eye-catching elegance to your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting.

Side Dishes

Pair these cupcakes with fresh berries, lightly sweetened whipped cream, or a fruit coulis for balance. They go especially well alongside a cup of dark roast coffee or a refreshing glass of cold milk, letting the rich chocolate and tangy cheesecake flavors shine.

Creative Ways to Present

Show off your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting by arranging them on a tiered stand for parties, or nestle each cupcake in a decorative paper wrapper for a bakery-style vibe. For special occasions, top each cupcake with a delicate edible flower or drizzle with raspberry sauce for a wow-factor finish!

Make Ahead and Storage

Storing Leftovers

These cupcakes store beautifully! Place any leftovers in an airtight container in the refrigerator. Thanks to the creamy cheesecake base and whipped ganache, they’ll stay moist and flavorful for up to 3 days without losing their signature texture.

Freezing

To freeze, arrange the cupcakes in a single layer on a baking sheet and freeze until the frosting is firm. Then, wrap each cupcake individually in plastic wrap and transfer to a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight for best results.

Reheating

While you technically don’t need to reheat these, if you like your cupcakes a bit softer, let them sit at room temperature for 20 to 30 minutes before serving. This brings out the richness of the cheesecake and the luscious whipped ganache frosting.

FAQs

Can I make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting in advance?

Absolutely! These cupcakes actually benefit from a little chill time, making them perfect for making ahead for parties or gatherings. Prepare the cupcakes and frosting up to a day in advance, store them in the fridge, and they’ll be ready to go whenever you are.

Do I need a special pan to make these cupcakes?

No need for anything fancy—a standard 12-cup muffin tin and some paper liners are all you need to make perfectly portioned Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting at home.

How do I know when the cheesecake cupcakes are done baking?

Look for set centers and a toothpick that comes out mostly clean (a few moist crumbs are okay). The tops shouldn’t jiggle much when gently shaken, and the edges will look firm.

Can I use dark chocolate instead of semi-sweet in the ganache?

Definitely! Dark chocolate will make the ganache a little more intense and less sweet, so it’s great if you love really bold chocolate flavors. Just use the same amount and chop it finely for smooth melting.

What’s the best way to pipe the whipped ganache frosting?

Scoop the whipped ganache into a piping bag with a large star tip for beautiful, bakery-style swirls. If you don’t have a piping bag, a zip-top plastic bag with the corner snipped works great as well, or simply spread it on with a spatula for a rustic touch.

Final Thoughts

It’s hard to beat the pure joy of indulging in Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting—they’re rich, creamy, totally satisfying, and a true treat for chocolate lovers everywhere. Don’t be surprised if they become your new signature dessert. Give them a try, share them with chocolate-loving friends, and watch the rave reviews roll in!

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