You can’t go wrong with cheesecake. Especially cheesecake in cupcake form. These little individual servings are perfect to take to a potluck or cookout. If you manage to get them out of your house before you consume them all!
The base is made from a basic Oreo crust, then filled with a luscious chocolate cheesecake filling. Then they’re baked, cooled, and topped with cherry pie filling and homemade whipped cream. Some chocolate shavings would also do nice for garnish sakes, but I was feeling especially lazy the evening I made these and just enjoyed them without. I didn’t miss them.
I think I might try a spin on this using fresh raspberries when I find them on sale this summer. Or, I bet strawberries would be great too. Have a great weekend everyone!
Black Forest Cupcakes
For the crust:
12 Oreos
1 1/2 Tbsp salted butter, melted
For the cheesecake:
5 oz bittersweet chocolate, chopped, melted and cooled slightly
2/3 cup granulated sugar
2 Tbsp cocoa powder
1 pinch salt
12 oz. cream cheese, room temperature
2 large eggs
2 tsp vanilla extract
1/4 cup heavy cream
1/4 cup sour cream
For the topping:
Cherry pie filling
1 1/4 cups heavy cream
2 1/2 Tbsp granulated sugar
Finely chopped or shaved chocolate, for garnish (optional)
To make the crust, preheat oven to 325 degrees. In a mixing bowl combine the crushed Oreos and butter, mash with fork until the butter is incorporated completely. Divide mixture evenly among 12 paper lined muffin cups, adding a about 1 1/2 Tbsp to each. Press crumbs into an even layer using the bottom of a small glass. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
For the filling, in a small bowl whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. In the bowl of a stand mixer fitted with a paddle attachment (or hand mixer), add cream cheese and cocoa-sugar mixture nd beat on medium speed until smooth. Add eggs one at a time, mixing until combined after each addition. Add the vanilla and mix until incorporated. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined.
Divide mixture among muffin cups (over crust layer), adding about a 1/4 cup (I used a medium cookie scoop) to each. Bake in 325 degree oven 17 – 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.
For the topping, place heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium-high speed until cream starts to thicken, about 1 minute. Add in the sugar and turn mixer to high, beating until stiff peaks form – another minute or two.
Place whipped cream in a pastry bag and pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon about 2 Tbsp of cherry pie filling into the center of each. Store in refrigerator in an airtight container for up to 2 days.
Source: adapted from Cooking Classy
