14 November 2012

Chocolate Cheesecake Cupcakes

What to do if your guests request you more than one dessert? just mix them! and this is what I did. Well I saw this original idea in the book of Lola. And here you have a cheesecake cupcake with a generous topping of brownies and white chocolate. For the topping I used this recipe

100 g digestive biscuits crushed
30 g melted butter

Mix the crushed biscuits with the melted butter and divide the mixture into the muffin cases. Press down slightly with the back of the spoon.

130 g white chocolate
130 g dark chocolate
300 g cream cheese
1/2 tbsp caster sugar
1 tsp vanilla extract
2 eggs

Preheat the oven up to 160º.
Put the white and the dark chocolates chopped in a heatproof bowl over a pan of simmering water. Heat, stirring until the chocolate melts. Set aside.
Put the cream cheese, the sugar and the vanilla in a mixing bowl and beat until well combined.
Add the eggs, one at a time, and beat between each addition. Reduce the speed to low and slowly add the melted chocolate.
Divide the mixture into the muffin cases up to the top.
Bake for 20 mintues or until set and just firm to the touch. The cakes will rise and feel springy.
Let it cool for 30 minutes in the tin, after remove the cupcakes carefully and refrigerate them for at least 3 hours or overnight to allow them time to set before applying the assorted toppings.

To decorate
brownies and melted white chocolate

Top each chilled cupcake with chunks of chopped brownie and drizzle with white chocolate melted.

These cupcakes will keep in the refrigerator for 3-4 days.

Enjoy them 

1 comment:

  1. Raquel no sabes lo que has hecho poniendo un tenedor junto a la cupake...!!! te vamos a dejar sin nadaaaaa!!!...jja. Las fotos evidencian como están...de muerte. bss Acaramelada