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Cupcake Redemption

October 19, 2009

CI0101_Chocolate-Cheesecake-Cupcakes-with-Ganache-Frosting-1_lg

To redeem myself for this weekends baking blunder, I’ve decided to post the recipe for my delicious cheesecake cupcakes with chocolate ganache. The image above, is courtesy of foodnetwork.com and happens to also come with a yummy sounding chocolate cheesecake recipe that I may be trying next!

Cheesecake Cupcakes with Chocolate Ganache (yields 24-26 mini cupcakes)

What you’ll need:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter (maybe a little more if crust doesn’t seem to be coming together)

1/4 cup packed brown sugar

1 cup white granulated sugar

3 cups (3-8oz. packages) cream cheese, softened

2 teaspoons high quality vanilla

3 eggs (room temperature)

1 cup sour cream

8 oz. high quality semi-sweet chocolate (use the best chocolate you can afford)

1/2 cup heavy cream

1 teaspoon instant coffee (I use fine ground espresso)

Preheat oven to 350. Line a mini cupcake tin (I often use paper souffle cups and place them on a baking sheet). In a medium bowl, mix graham cracker, melted butter and brown sugar until all of the butter is incorporated, creating a packable crust… I use my hands, it’s the best way to know whether the crust is going to stick together or not. To each cupcake liner, add 1 level tablespoon of the graham cracker mixture and pack it down (a wood honey dipper works GREAT!), set aside. In a large bowl, blend cream cheese, granulated sugar and vanilla on a medium speed until well mixed. Mixing on low, add eggs, 1 at a time, until just blended. Fold in sour cream until well incorporated. Spoon 1 -1 1/2 tablespoons per cupcake. While cheesecake does rise a tiny bit during baking, it will deflate somewhat during the cooling process so feel free to fill your cups almost full. Bake for 25-30 minutes. Remove and let cool completely. Refrigerate for at least an hour (after cooled) before topping with ganache.

For the Ganache:

In a double boiler, heat cream, chocolate and coffee on low heat, stirring occasionally until smooth and creamy. Cover  each cupcake with 1/2-1 tablespoon ganache. Let ganache cool to room temperature and refrigerate again for 10-20 minutes to set. Serve chilled or at room temperature. Refrigerate any leftover.

ENJOY!

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2 Comments leave one →
  1. ash permalink
    October 19, 2009 11:44 am

    mmm… they were so good!!

  2. October 19, 2009 1:50 pm

    Thanks Ashley! Can’t wait to bake something up with my persimmons!

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