Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
Course Cupcakes, Dessert
Cuisine American
Keyword chocolate cheesecake cupcakes, cupcakes
Prep Time 15 minutesminutes
Cook Time 28 minutesminutes
Total Time 43 minutesminutes
Servings 24cupcakes
Calories 339kcal
Author Trish - Mom On Timeout
Ingredients
Cheesecake Filling
8ozPhiladelphia Cream Cheese
1eggroom temperature
1/8tspsalt
1/3cupsugar
1tbsplemon juice
Cupcakes
1 1/3cupssugar
8tbspunsalted buttersoftened
2eggsroom temperature
2tspvanilla
1 1/3cupsflour
1/2cupbaking cocoa
1/2tspbaking soda
1/2tspsalt
1tspbaking powder
1cupbuttermilk
Whipped Ganache Frosting
8ozsemi sweet chocolate chips
8ozbitter sweet chocolate chips
2cupsheavy whipping cream1 pint
Instructions
Preheat oven to 325F.
Line 2 muffin tins with cupcake liners and set aside.
Cheesecake Filling
Beat the cream cheese until light and fluff. Mix in the egg, beating until well combined. Beat in the remaining ingredients, scraping down the mixer bowl as necessary. Set the filling to the side.
Cupcakes
Cream butter and sugar in a mixer until light and fluffy. Add in the eggs, one a time, beating well after each addition. Beat in vanilla.
Whisk together the flour, cocoa, baking soda, salt, and baking powder in a medium bowl.
Add to the butter and sugar mixture alternating with the buttermilk Beat well after each addition.
Fill liners about 1/3 full. Spoon in one tablespoon of the cheesecake mixture. Top with enough cupcake batter to fill just to 2/3 full.
Bake for 25-28 minutes or until the top of the cupcake springs back when pressed on gently. Let cupcakes cool completely before frosting. Note: The top will sink slightly as the cheesecake settles.
Ganache Frosting
Coarsely chop the chocolate chips. This helps them to melt better.
Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.
Pour the cream over the chocolate and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for 2-3 minutes.
Gently whisk the cream and chocolate together until the chocolate has completely melted and the mixture is smooth and homogeneous. Let the ganache cool to room temperature (at least two hours).
Whisk the ganache with a stand mixer for several minutes until frosting meets your desired consistency.