Chocolate Cheesecake Cupcakes
Indulge in the rich decadence of Chocolate Cheesecake Cupcakes, the perfect fusion of creamy cheesecake and luscious chocolate. These individual desserts feature a delightful chocolate sandwich cookie crust, topped with a silky chocolate cheesecake filling made with real cocoa powder and melted dark chocolate. With just 20 minutes of prep time, these cupcakes are easy to make yet look and taste like gourmet treats. Baked to perfection and chilled for a velvety texture, they are ideal for any occasion, from parties to cozy nights in. For an extra touch of elegance, finish them with a dollop of whipped cream and chocolate shavings. Perfect for chocolate lovers, this recipe makes 12 servings that are as visually stunning as they are delicious.
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Recipe Information
Ingredients
- 12 whole Chocolate sandwich cookies
- 16 oz Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.33 cups Cocoa powder
- 2 whole Large eggs
- 0.5 cups Sour cream
- 1 tsp Vanilla extract
- 4 oz Dark chocolate, melted and cooled
- Whipped cream (optional for topping)
- Chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with cupcake liners.
Place one chocolate sandwich cookie at the bottom of each cupcake liner to serve as the crust.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a handheld or stand mixer until smooth and creamy, about 2-3 minutes.
Add the cocoa powder, and mix until fully incorporated.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream and vanilla extract until smooth.
Blend in the melted and cooled dark chocolate until evenly incorporated.
Evenly distribute the cheesecake batter over the prepared cookie crusts in the cupcake liners, filling each about ¾ full.
Bake in the preheated oven for 22-25 minutes, or until the centers are slightly set and no longer jiggle excessively when shaken.
Remove the cupcakes from the oven and allow them to cool to room temperature. Then transfer them to the refrigerator to chill for at least 3 hours, or overnight for best results.
Before serving, optionally top each cheesecake cupcake with whipped cream and garnish with chocolate shavings.
Nutrition Facts
Calories |
5236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.0 g | 412% | |
| Saturated Fat | 166.0 g | 830% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 574.7 g | 209% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 373.9 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 893 mg | 69% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2256 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
