When invited to a friend's birthday I ask, "What's your favorite?" Usually I mean cake, but sometimes I get a savory request. Not this time though. I had full creative freedom. Actually Josh's response was, "You totally spoil me. And you totally don't have to bake me anything by the way... But, I do like EVERYTHING cakey. Seriously, I genuinely can't think of anything of that 'genre' that I don't love."
Challenge accepted. I thought, how can I combine cake and cheesecake? Well, why not layer the two?Behold, Chocolate cheesecake cupcakes with the most amazing Chocolate ganache frosting. So so so easy, I promise.
This recipe was so successful, everyone ate it before I could get pictures! So I promise, the next go-around, I will update with pictures. Enjoy!
For the Cake mix:1 cup all purpose-flour1/2 cup of cocoa1 teaspoon baking powder3/4 cup sugar 2/3 cup milk, room temp1 egg, room temp6 tablespoons butter, softened
1. Cream the butter and sugar. 2. Add egg.3. Separately, mix the flour, cocoa, and baking powder 4. Add half of the flour mix to the butter mixture.5. Add the milk until combined.6. Add the other half of the flour.
Creamcheese filling:
5 oz cream cheese, softened1 tablespoons white sugar 2 tablespoons brown sugar1 tsp vanillaCombine with an electric mixer. (Yes, it really is that easy).
Chocolate Ganache
1 cup of semi-sweet chocolate chips (Nestle choco chips work great)3/4 cup heavy cream2 tablespoons espresso
1. Heat over a double broiler and whisk until the chocolate is melted, and the mixture is smooth and thick. (Also, very very easy).
To put it all together:
1. Line cupcake tins with paper or if you want to make a cake, butter a pan and dust with powdered sugar. 2. Fill the liner or pans halfway with the batter and spread evenly. 3. Put in a layer of cream cheese filling.4. Top with thinly sliced almonds (if you wish). 5. Finish with a top layer of the cake mixture, spread evenly to make sure none of the cream cheese shows.
Bake at 350 degrees until a knife comes out clean. About 20 to 25 minutes.
Allow to cool then spoon ganache over the top and tilt the pan to allow it to spread evenly and smoothly.
Keep in the fridge until ready to serve!
Challenge accepted. I thought, how can I combine cake and cheesecake? Well, why not layer the two?Behold, Chocolate cheesecake cupcakes with the most amazing Chocolate ganache frosting. So so so easy, I promise.
This recipe was so successful, everyone ate it before I could get pictures! So I promise, the next go-around, I will update with pictures. Enjoy!
For the Cake mix:1 cup all purpose-flour1/2 cup of cocoa1 teaspoon baking powder3/4 cup sugar 2/3 cup milk, room temp1 egg, room temp6 tablespoons butter, softened
1. Cream the butter and sugar. 2. Add egg.3. Separately, mix the flour, cocoa, and baking powder 4. Add half of the flour mix to the butter mixture.5. Add the milk until combined.6. Add the other half of the flour.
Creamcheese filling:
5 oz cream cheese, softened1 tablespoons white sugar 2 tablespoons brown sugar1 tsp vanillaCombine with an electric mixer. (Yes, it really is that easy).
Chocolate Ganache
1 cup of semi-sweet chocolate chips (Nestle choco chips work great)3/4 cup heavy cream2 tablespoons espresso
1. Heat over a double broiler and whisk until the chocolate is melted, and the mixture is smooth and thick. (Also, very very easy).
To put it all together:
1. Line cupcake tins with paper or if you want to make a cake, butter a pan and dust with powdered sugar. 2. Fill the liner or pans halfway with the batter and spread evenly. 3. Put in a layer of cream cheese filling.4. Top with thinly sliced almonds (if you wish). 5. Finish with a top layer of the cake mixture, spread evenly to make sure none of the cream cheese shows.
Bake at 350 degrees until a knife comes out clean. About 20 to 25 minutes.
Allow to cool then spoon ganache over the top and tilt the pan to allow it to spread evenly and smoothly.
Keep in the fridge until ready to serve!
