Cherry Cheesecake Cupcakes
| PREP TIME: 30 MIN | BAKE TIME: 17 MIN | TOTAL TIME: 47 |
Fancy but super simple these delicious cherry cheesecake cuppies are perfect for the most simple or fancy event. The cheesecake mousse is so smooth and creamy and pipes beautifully.
Ingredients
Chocolate Cupcake
- 1 Cup + 1 TBSP Flour
- 1/4 Cup Dark Cocoa Powder
- 2 TBSP Cocoa Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/2 Cup Buttermilk or a thick milk like lifeway kefir
- 1/3 Cup Cooffee(or Water +1 Tsp Instant Coffee)
- 1 Cup Sugar
- 2 Eggs
- 1/4 Cup Vegetable Oil
- 2 Tsp Vanilla
Cheesecake Mousse
- 6oz Room Temp Cream Cheese
- 1 1/4 Cups Heavy Whipping Cream
- 1/3 Cup + 1 Tbsp Sugar
- 1 Tsp Vanilla
Cherry Filling
Chocolate Cupcakes
- Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
- In a large bowl combine buttermilk, sugar,eggs vegetable oil,coffee, eggs and vanilla. Whisk until well combined
- In a separate bowl, sift all your dry ingredients.
- Add your dry ingredients to your wet ingredients in two additions until combined well. But do not over mix.
- Fill cupcakes 2/3 of the way full.
- Bake for 17-20 mins or until a toothpick inserted in the middle comes out clean.
- Allow cupcakes to cool completely.
Cheesecake Mousse
- In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream,1 TBSP of the filling glaze with out any chucnks of cherry, sugar and vanilla and beat on low speed until it starts to mix. When mixture is pretty combined bump the speed up to High and it only takes a couple of minutes and the mixture will be fluffy and creamy.
- Heat a pan on Med Heat, add the sugar and cornstarch on a small plate and mix together until there are no lumps. Pour the orange juice and water onto the pan and then the cherries. Mix in the sugar and cornstarch mix and blend together until well combined. Once it begins to boil continue to stir gently to keep the mix to stick to the pan and everything thickens evenly. It only takes a couple of minutes and once the mix is thickened remove it from the pan onto a heat safe bowl to cool.
- In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream,1 TBSP of the filling glaze with out any chucnks of cherry, sugar and vanilla and beat on low speed until it starts to mix. When mixture is pretty combined bump the speed up to High and it only takes a couple of minutes and the mixture will be fluffy and creamy.
- Using a spoon or a cupcake corer make a hole in the center about half way through your cupcake. No need to save the tops for the cupcakes. Enjoy them aside.
- Fill the center with cherry filling.
- Using your favorite piping tip I used a Wilton #32 pipe cheesecake filling on the top of your cupcakes.
- Add graham cracker crumbs to the sides of the cupcakes.
- (Optional)Carefully add more cherry filling to the top of the cupcake for that dramatic effect.
- Allow cupcakes to set for atleast 1 hour in the fridge so the cheesecake mousse gains some structure.
- Cupcakes will last 5 days in the fridge take the desired amount out as needed and allow to come to room temp atleast 30 mins to 1 hour if they have been refrigerated a while.
- Share your pics with me on social media! #sweetmelibakery
