Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe

If you’re searching for the ultimate chocolate-meets-cheesecake dessert, look no further than these irresistible Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting. Imagine the perfect fusion of creamy cheesecake, rich chocolate, and a surprise cookie base, all crowned with a pillow of airy, melt-in-your-mouth ganache. These cupcakes are pure joy in every bite and always disappear faster than you think—just trust me on this one! Whether you’re treating yourself on a weeknight or dazzling guests at a gathering, you’ll fall hard for every luscious layer of this treat.

Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe - Recipe Image

Ingredients You’ll Need

You don’t need any complicated pantry items here—just a handful of classic ingredients, each playing a crucial part in creating the flavor, texture, and stunning look of these Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting. Let’s break it down so you know why each belongs in this dreamy dessert!

  • Chocolate sandwich cookies: These form the irresistible cookie crust at the bottom of each cupcake—no need for fussing with crumbs or butter!
  • Cream cheese (softened): The heartbeat of any cheesecake, lending silky richness and tang.
  • Sour cream: Adds an extra creamy texture and that slight tang that makes cheesecake so luxe.
  • Granulated sugar: Sweetens the cheesecake filling to perfection, balancing the chocolate notes.
  • Large egg: Binds the filling together and helps it achieve that signature creamy texture.
  • Vanilla extract: Brings warmth and depth, making the chocolate and dairy flavors pop.
  • Semisweet chocolate chips (melted): Deepens the chocolate flavor in the cheesecake portion without being too sweet.
  • Pinch of salt: Just a little bit heightens all the other flavors (don’t skip it!).
  • Heavy cream: The magic behind a whipped, lush ganache—your frosting will be cloud-like.
  • Additional semisweet or dark chocolate chips: Melted into the ganache for a rich, glossy, and chocolatey finish.
  • Vanilla extract (optional): For a little extra flavor in your ganache, if you’re feeling fancy.

How to Make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting

Step 1: Prep and Line Your Muffin Tin

Start by preheating your oven to 325°F (165°C) and lining a 12-cup muffin tin with paper cupcake liners. Each liner should be snug and sturdy—remember, these hold up an entire layer of cheesecake, so pick the good ones! Drop one chocolate sandwich cookie into the bottom of each liner; it’ll become the tempting, crunchy base.

Step 2: Mix the Cheesecake Filling

In a large mixing bowl, beat together the softened cream cheese, sour cream, and sugar until the mixture looks completely smooth and velvety. This could take a couple of minutes—don’t rush! Next, beat in the egg, vanilla extract, and a pinch of salt. Mix just until combined. Stir in the melted (yet slightly cooled) semisweet chocolate chips, and watch your batter turn gloriously chocolatey and luscious.

Step 3: Fill and Bake the Cupcakes

Spoon the chocolate cheesecake mixture evenly over each cookie base. Each liner should be about three-quarters full—don’t worry if it looks a little thin, as these will puff and set beautifully in the oven. Slide the tin into the oven and bake for 18–22 minutes. Keep an eye out: they’re done when the centers are mostly set but still have a gentle jiggle. Let them cool in the pan for about 10 minutes, then gently transfer each to a wire rack to cool completely. Pop them in the refrigerator for at least 2 hours—this is what makes the texture so creamy and rich.

Step 4: Make the Whipped Ganache Frosting

While your cupcakes are chilling, make the ganache. Heat the heavy cream just until it begins to simmer—watch closely, as it can bubble over quickly. Pour the hot cream over your chocolate chips in a medium bowl and let it sit untouched for a couple of minutes. Stir the mixture until it’s smooth and glossy. Let it cool at room temperature for 30 to 45 minutes, or until thickened and scoopable. Then, beat the ganache with a hand mixer or stand mixer until it’s light, fluffy, and resembles the ultimate chocolate cloud.

Step 5: Frost and Serve

With your cupcakes thoroughly chilled, either pipe or dollop the whipped ganache generously on top. If you’re feeling indulgent, scatter chocolate shavings or tuck in a piece of cookie as a garnish. Serve these beauties cold, and get ready for chocolate cheesecake bliss!

How to Serve Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting

Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe - Recipe Image

Garnishes

The finishing touch is all about making your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting look as indulgent as they taste. Sprinkle with chocolate shavings, add a pinch of flaky sea salt, or crown with a mini cookie for a playful, elegant presentation. Even just a dusting of cocoa powder adds a dramatic flair!

Side Dishes

Although these cupcakes are showstoppers solo, you can serve them alongside fresh berries, a scoop of vanilla bean ice cream, or even a dollop of lightly sweetened whipped cream. If you’re feeling extra fancy, set out a spread with coffee or espresso—each sip makes the chocolate flavors even more intense and satisfying.

Creative Ways to Present

Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting are so versatile! Arrange them on a tiered stand for parties, tuck each one into a pretty cupcake box as edible gifts, or slice a cupcake in half and plate with raspberry sauce for a restaurant-worthy dessert. They also look stunning when sprinkled with gold dust or tiny edible pearls for special occasions.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if) you have leftovers, stash these cupcakes in an airtight container in the fridge. The cream cheese filling and whipped ganache both stay fresh and dreamy for up to 4 days. Enjoy them chilled straight from the fridge—the texture is heavenly!

Freezing

To freeze, just pop the unfrosted cupcakes into a freezer-safe container, separated by parchment paper, and freeze for up to 2 months. Thaw overnight in the refrigerator, then whip and frost them with ganache before serving for the freshest taste and texture.

Reheating

These are best served cold, but if you like a slightly softer cupcake, let them sit at room temperature for 10–15 minutes before eating. Avoid using the microwave, as it can cause the ganache and cheesecake to melt or separate.

FAQs

Can I use a different type Dessert

Absolutely! While chocolate sandwich cookies offer a classic texture and flavor, any crunchy, chocolatey cookie can work—try chocolate wafer cookies or even a shortbread if you’re in a pinch.

What’s the difference between whipped ganache and regular ganache?

Regular ganache is smooth, glossy, and pourable, while whipped ganache is beaten until light and fluffy, making it perfect for frosting. Whipping adds air and creates a luscious, mousse-like texture on top of your cupcakes.

Can I use milk chocolate chips instead of semisweet or dark?

You can swap in milk chocolate chips if you prefer a sweeter, creamier flavor. Just note that the overall richness will be lighter, which can be a fun twist if you’re a big milk chocolate fan!

How far in advance can I make these cupcakes for an event?

Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting can easily be made the day before your event. Just keep them covered in the fridge and frost with ganache a few hours before serving for best presentation and texture.

My ganache didn’t whip up—what went wrong?

If your whipped ganache won’t fluff, it may not have cooled enough, or the chocolate-to-cream ratio was off. Let it cool until thickened to a scoopable consistency before whipping, and be sure to measure your ingredients carefully.

Final Thoughts

If you’re craving an ultra-decadent treat that marries cheesecake, chocolate, and a dreamy whipped topping, you truly must try Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting. They’re fun to make, gorgeous to serve, and every bite is guaranteed to get rave reviews—so go ahead and treat yourself or share them with someone special!

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Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe

Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe


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4.8 from 15 reviews

  • Author: admin
  • Total Time: 2 hours 15 minutes (including chilling)
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Indulge in these decadent Chocolate Cheesecake Cupcakes with a luscious Whipped Ganache Frosting. A rich and creamy treat that’s perfect for any chocolate lover!


Ingredients

Scale

For the Cupcakes:

  • 12 chocolate sandwich cookies (like Oreos)
  • 8 oz cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup semisweet chocolate chips, melted and slightly cooled
  • Pinch of salt

For the Whipped Ganache Frosting:

  • 1 cup semisweet or dark chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat and Prep: Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners. Place a chocolate sandwich cookie in the bottom of each liner.
  2. Mix Cupcake Batter: In a bowl, beat cream cheese, sour cream, and sugar. Add egg, vanilla, salt, and melted chocolate. Mix until smooth.
  3. Bake: Spoon batter over cookies, filling each liner ¾ full. Bake for 18–22 minutes until set. Cool and refrigerate.
  4. Make Ganache Frosting: Heat cream, pour over chocolate chips, let sit, then stir until smooth. Whip until fluffy.
  5. Frost Cupcakes: Pipe or spread ganache over chilled cupcakes. Enjoy!

Notes

  • For extra indulgence, garnish with chocolate shavings or a small cookie piece.
  • Best served chilled, store in the refrigerator for up to 4 days.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 310
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

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