FOOD
Triple Choc Cheesecake Cupcake
If too much chocolate were a thing, these decadent cheesecake cupcakes would be guilty as sin.
FOOD
Triple Choc Cheesecake Cupcake
If too much chocolate were a thing, these decadent cheesecake cupcakes would be guilty as sin.
Ingredients
White Chocolate Cheesecake
- 250 grams Philadelphia cream cheese
- 4 tablespoons powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 200 grams melted white chocolate
Triple Choc Cheesecake Cupcake
- 50 grams cocoa powder
- 175 grams all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- 225 grams caster sugar
- 175 grams unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 175 milliliters milk
- Chocolate sauce to drizzle
- Shaved white chocolate to sprinkle
- 1 batch fluffy cream cheese frosting
- 125 milliliters chocolate sauce
Steps
White Chocolate Cheesecake
- Place cream cheese, vanilla extract and powdered sugar milk into a large mixing bowl and mix using a hand mixer until smooth.
- Scrape down the bowl and egg and white chocolate.
Triple Choc Cheesecake Cupcake
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together).
- Add the softened butter there is no butter visible and it's well incorporated into the dry.
- Next, add milk and eggs in a jug and whisk until well combined.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
- Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Scoop a tablespoon of the cheesecake mixture on top, press it down gently with the back of a spoon.
- Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
- Mix frosting and chocolate sauce together until well combined. Set aside in the fridge.
- Fit the end of a piping bag with a Wilton 6B tip and frost a swirl of frosting on top of each cupcake. Drizzle with chocolate sauce and sprinkle with white chocolate shavings.