Cheesecake Cupcakes w/Chocolate Ganache
For my daughter's birthday party, instead of a cake, I made cupcakes. One variety that I did was adapted from Paula Deen's recipe and as anyone knows, if you start out with a Paula recipe you know its going to be good. My recipe doubles hers and adds a bit of extra umph.
Cupcakes:
4 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sour cream
2 cup granulated sugar
2 tsp. vanilla extract
4 eggs
24 vanilla wafers
Chocolate Ganache:
4 Tbsp. whole milk
3 Tbsp. unsalted butter
1 1/2 cups semi-sweet mini chocolate chips
Heat oven to 350°F.
Lightly grease the top of 2 12-cup muffin pans. Place a paper cupcake liner in each cup. Place a vanilla wafer, flat-side down, in
each muffin cup.
Beat cream cheese with a hand-held electric mixer until fluffy adding one package at a time. Add sour cream and beat until well incorporated. Add granulated sugar and vanilly extract, beating well. Add eggs, one at a time, beating well after each
addition.
Spoon cream cheese mixture over wafers, filling the cups up to the top. They will get puffy, but shrink up when cooling and the
centers will cave in forming a cup. Bake for 20 minutes or until they are no longer jiggly in the center.
While tarts are cooling, over a double boiler (or in the microwave), heat the milk, butter, and chocolate until melted.
When cool, fill each cupcake "cup" with about a tablespoon of chocolate ganache.
If you are making these in advance, store in the fridge.
4 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup sour cream
2 cup granulated sugar
2 tsp. vanilla extract
4 eggs
24 vanilla wafers
Chocolate Ganache:
4 Tbsp. whole milk
3 Tbsp. unsalted butter
1 1/2 cups semi-sweet mini chocolate chips
Heat oven to 350°F.
Lightly grease the top of 2 12-cup muffin pans. Place a paper cupcake liner in each cup. Place a vanilla wafer, flat-side down, in
each muffin cup.
Beat cream cheese with a hand-held electric mixer until fluffy adding one package at a time. Add sour cream and beat until well incorporated. Add granulated sugar and vanilly extract, beating well. Add eggs, one at a time, beating well after each
addition.
Spoon cream cheese mixture over wafers, filling the cups up to the top. They will get puffy, but shrink up when cooling and the
centers will cave in forming a cup. Bake for 20 minutes or until they are no longer jiggly in the center.
While tarts are cooling, over a double boiler (or in the microwave), heat the milk, butter, and chocolate until melted.
When cool, fill each cupcake "cup" with about a tablespoon of chocolate ganache.
If you are making these in advance, store in the fridge.
The really skeewhampus ones were not filled to the top, so they shrunk in.
