Description
Decadent Chocolate Cheesecake Cupcakes with a crunchy cookie crust, rich chocolate cheesecake filling, and topped with a luscious whipped ganache frosting. Perfect for chocolate lovers seeking an elegant yet easy-to-make dessert.
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: In a bowl, combine the crushed chocolate sandwich cookies with melted butter, mixing well to form a crumbly mixture.
- Form the Crust: Spoon about 1 tablespoon of the cookie mixture into each cupcake liner and press it firmly into the bottom to create a sturdy crust.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add Wet Ingredients: Incorporate the egg, sour cream, and vanilla extract into the cream cheese mixture, mixing until everything is well combined.
- Fold in Chocolate: Gently fold in the melted semi-sweet chocolate chips until fully incorporated into the batter.
- Assemble and Bake: Divide the cheesecake filling evenly among the cupcake liners, filling each about three-quarters full.
- Bake: Bake for 18 to 22 minutes, or until the centers are set but still have a slight jiggle when gently shaken.
- Cool and Chill: Allow the cupcakes to cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Make Whipped Ganache Frosting: Heat the heavy cream until it just starts to simmer, then pour it over the chopped semi-sweet chocolate in a heatproof bowl.
- Melt Chocolate: Let the mixture sit for 2 minutes, then whisk until smooth and glossy ganache forms.
- Chill Ganache: Allow the ganache to cool to room temperature, then refrigerate for 30 minutes until it slightly thickens.
- Whip Ganache: Using a hand mixer, whip the ganache until it becomes light and fluffy, forming a frosting.
- Frost the Cupcakes: Pipe or spread the whipped ganache frosting onto the chilled cheesecake cupcakes. Decorate with chocolate shavings or sprinkles if desired.
- Serve and Store: Serve the cupcakes chilled. Store any leftovers in the refrigerator to keep fresh.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake the cheesecakes; slight jiggle ensures a creamy texture.
- Refrigeration is crucial for setting both the cheesecake and ganache for best texture.
- Use high-quality semi-sweet chocolate for a richer flavor in both filling and frosting.
- For easier frosting, chill the ganache thoroughly before whipping.
