Chocolate Cheesecake Cupcakes

Have I mentioned how much I love baking? I have? Oh. Well then you'll know that when the opportunity to bake something presents itself, I'm going to take it.

One of the other dispatchers is having a birthday tomorrow! I love birthdays almost as much as I love baking. And in celebration, I decided to finally get around to trying this Chocolate Cheesecake Cupcake recipe.

Chocolate Cheesecake Cupcakes with Ganache Frosting

Ingredients:

Ganache:

3/4 cup semi-sweet chocolate chips

1/2 cup heavy cream

Batter:

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons butter, softened

3/4 cup sugar, plus 2 tablespoons

1 egg, at room temperature

2/3 cup milk, at room temperature

3 ounces cream cheese, softened

1 teaspoon vanilla extract

2 tablespoons mini semi-sweet chocolate chips

Directions:

1.) Place rack in the middle of the oven and preheat to 350 degrees.

2.) In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set bowl aside.

3.) Using a mixer, cream the butter and 3/4 cup of sugar until pale yellow. Add the egg and stir until combined.

4.) Gently add half the flour mixture and stir until well combined.

5.) Mix in the milk.

6.) Add the remaining flour mixture and stir until well combined.  Set aside.

7.) In a small bowl, mix together the cream cheese, 2 tablespoons of sugar and vanilla. Stir in chocolate chips.

8.) Fill the cupcake liners with enough chocolate batter to cover the bottom.

9.) Add a dollop of the cream cheese filling to each.

10.) Top the liners with the remaining batter (cream cheese filling should not be visible).

11.) Bake for 20 minutes. Let stand in the pan for 3 minutes and then remove, allowing to cool completely on the rack.

12.) Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.

Ganache Directions:

1.) In a heat-proof bowl, mix the chocolate chips and heavy cream.

2.) Whisk together over low heat.

3.) Continue whisking until chocolate is melted and the mixture is thick, approximately four minutes.

4.) Remove from heat, let stand for 5 minutes.

Notes: This recipe makes about 12 cupcakes.

 

 

 

 

I've decided, after literally taking all freakin' afternoon on these cupcakes, that the only way I'll make them again is if Michael Weatherly himself falls to his knees in front of me and begs for them. I've also decided that I really should work on my penmanship. That 'Happy Birthday' is looking a little rough.