If you’re searching for a show-stopping but super easy dessert, “Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting” might just become your new secret weapon. Imagine a mini cheesecake with a chocolate cookie crust, a creamy, cocoa-laced cheesecake filling, and a cloud of light-as-air whipped ganache on top. These beauties strike the perfect balance between decadent and adorable, making them ideal for everything from dinner parties to anytime cravings. Whether you’re a baking newbie or a self-proclaimed chocoholic, you’ll fall in love bite after bite with every element working together: crisp, creamy, and impossibly chocolatey.
Ingredients You’ll Need
Let’s talk about those ingredients—each one is simple, but together they build irresistible texture and flavor. From the buttery cookie crust to the rich, tangy cheesecake filling, and finally, that billowy whipped ganache, every single item plays a starring role in these Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting.
- Chocolate cookie crumbs: Use a chocolate sandwich cookie like Oreo (with the filling removed) for a flavorful, crunchy cupcake base.
- Unsalted butter: Melted butter holds the crust together and gives it a rich finish.
- Cream cheese: Softened cream cheese ensures the filling is extra smooth and creamy.
- Granulated sugar: Sweetens both the crust and the cheesecake without overpowering the cocoa.
- Large egg: This binds the cheesecake batter, giving your cupcakes a beautifully set texture.
- Vanilla extract: Just a touch rounds out the chocolate flavors and adds depth.
- Sour cream: Adds tanginess and keeps the cheesecake moist and tender.
- Unsweetened cocoa powder: Essential for a deep, rich chocolate flavor in the filling.
- Salt: Just a pinch makes the chocolate flavor pop.
- Heavy cream: Forms the base of your whipped ganache, delivering that luscious, rich texture.
- Semi-sweet chocolate: Choose quality chocolate for the ganache—this is where all that fudgy magic happens.
How to Make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
Step 1: Prepare the Crust
First things first: get your oven preheated to 325°F (165°C) and line a muffin pan with 12 cupcake liners. Mix together the chocolate cookie crumbs and melted butter until every crumb is glossy. Scoop about a tablespoon into each liner, pressing down firmly to create a sturdy base. Bake these mini crusts for 5 minutes—just enough to set them, so your filling won’t sink right through. Let them cool while you make the batter.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until it’s dreamy and smooth—no lumps allowed! Add in the sugar and keep mixing until everything’s perfectly creamy. Then, beat in the egg, vanilla, sour cream, cocoa powder, and a tiny pinch of salt. You want the batter utterly silky, with streaks of chocolate running through every spoonful. Divide this luscious batter evenly over those pre-baked crusts, filling each liner nearly to the top.
Step 3: Bake, Cool, and Chill
Bake your cupcakes for about 16–18 minutes. You’re looking for centers that are just set but still look slightly wobbly—that’s cheesecake perfection! Let them cool in the pan for 10 minutes (they’ll firm up even more), then transfer them to a rack to finish cooling. Chill in the refrigerator for at least 2 hours—the hardest part, but absolutely crucial for that creamy, sliceable cheesecake texture.
Step 4: Prepare the Whipped Ganache Frosting
While your cupcakes chill, it’s time for the starry finish: whipped ganache. Gently heat the heavy cream in a small saucepan until it’s just starting to simmer (don’t let it boil). Pour this over your chopped semi-sweet chocolate, let it sit for a couple of minutes, then stir until everything melts together into silky chocolate luxury. Chill the mixture until it thickens slightly—about 30–45 minutes—then whip with a hand mixer until it’s fluffy and light. This turns classic ganache into something that pipes beautifully onto your cupcakes, with a mousse-like texture that’s out of this world.
Step 5: Pipe and Decorate
Once the cupcakes are fully chilled, pipe or spread a dramatic swirl of whipped ganache onto each one. Now’s the time to get creative—top with chocolate shavings, a fresh raspberry, or a bold pinch of sea salt for a hit of contrast. Your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting are officially ready to wow!
How to Serve Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
Garnishes
Dress up your cupcakes with a variety of beautiful garnishes. A scattering of chocolate curls, a sprinkle of cocoa powder, or a few fresh raspberries can make each cupcake feel special. If you love a salty-sweet hit, a tiny pinch of flaky sea salt sends these over the top. Bright mint leaves are lovely for a splash of color and freshness!
Side Dishes
These rich, chocolatey cupcakes pair wonderfully with contrasting flavors. Try serving alongside a simple fruit salad, a scoop of vanilla ice cream, or a dollop of lightly sweetened whipped cream. For an elegant touch, a shot of espresso or a cup of strong coffee cuts through the richness perfectly.
Creative Ways to Present
Impress at your next celebration by layering your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting on a pretty cake stand, or arranging them on a tiered dessert tower for a real bakery feel. For parties, consider mini cupcake liners or individual boxes tied with ribbon as take-home favors. These cupcakes also make a fantastic addition to a dessert board—invite friends to create their own personalized cupcake with a toppings bar!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator. The Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting will stay perfectly fresh and creamy for up to 4 days. If you’re stacking them, add a layer of parchment paper between tiers to protect the whipped ganache topping.
Freezing
To freeze, arrange the cupcakes (preferably unfrosted) on a baking sheet and freeze until solid. Wrap each cupcake in plastic wrap and then foil, and freeze for up to 2 months. Defrost overnight in the fridge, then frost with whipped ganache just before serving for best texture and taste.
Reheating
Since these are cheesecake-based, you won’t want to actually reheat them, but you should let refrigerated or thawed cupcakes sit at room temperature for 15 to 20 minutes before serving. This brings out the creamy texture and lets the chocolate flavors shine through.
FAQs
Can I use store-bought cookie crumbs for the crust?
Absolutely! If you have chocolate cookie crumbs on hand, feel free to use those instead of crushing whole cookies. Just be sure you’re using about one cup for the recipe so your crust has the right balance of crumbly and buttery.
Can I make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting in advance?
Yes, these cupcakes are a dream for make-ahead entertaining. You can bake and chill the cupcakes a day ahead, storing them in the fridge, and whip up the ganache frosting right before serving for maximum freshness and wow-factor.
Can I use milk chocolate instead of semi-sweet in the ganache?
You sure can! Milk chocolate will make the ganache slightly sweeter and lighter in taste. If you adore a classic, deep chocolate flavor, stick with semi-sweet, but use your favorite chocolate for your own signature twist.
How do I know when the cheesecake cupcakes are perfectly baked?
Look for cupcakes that are just set in the center—meaning they don’t jiggle much when gently shaken but still look slightly glossy. They’ll finish setting as they cool, so don’t over-bake, or you’ll lose that creamy perfection.
Can I make these gluten-free?
Definitely! Use gluten-free chocolate cookies for the crust. All the other ingredients are naturally gluten-free, so everyone can enjoy a batch of Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting, no matter their preferences.
Final Thoughts
No matter the occasion, Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting deliver serious joy in every bite. They’re as fun to make as they are to eat, and with their dreamy combination of textures and flavors, it’s pretty much impossible to stop at just one. If you’re ready for a mini dessert that always wows, this recipe is waiting for you—give it a try and get ready to fall in love!
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Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting for a luxurious treat that combines rich chocolate flavors with creamy cheesecake goodness. Perfect for any special occasion or when you simply crave a little sweetness.
Ingredients
For the cupcakes:
- 1 cup chocolate cookie crumbs (such as Oreo, without filling)
- 2 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
For the whipped ganache frosting:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 325°F (165°C) and line a 12-cup muffin pan with cupcake liners. Mix chocolate cookie crumbs and melted butter, press into cupcake liners, and bake for 5 minutes.
- Prepare the cheesecake batter: Beat cream cheese until smooth, add sugar, then mix in the egg, vanilla, sour cream, cocoa powder, and salt until well combined. Divide batter over crusts and bake until set.
- Chill the cupcakes: Cool in the pan, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.
- Make the whipped ganache frosting: Heat cream until simmering, pour over chopped chocolate, let sit, then stir until smooth. Chill until slightly thickened, then whip until fluffy. Pipe or spread onto chilled cupcakes.
Notes
- Top with chocolate shavings, fresh raspberries, or a sprinkle of sea salt for an elegant finish.
- Cupcakes can be made a day ahead and stored in the refrigerator.
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