Tuesday, March 10, 2015

Petite Chocolate Cheese Cupcakes

Chocolate Crumb Crust
1-1/2 c. vanilla wafer crumbs (approx. half of the box)
6 Tbsp. cocoa powder
6 Tbsp. Confectioner’s sugar
6 Tbsp. butter, melted
Preheat oven to 300 degrees. Line 36 miniature muffin cups with 1-5/8” paper cups. Combine all of the Chocolate Crumb Crust ingredients until well blended. Press 1 tsp. of the crumbs into the paper lined cups. Press crumbs down with tamper. Set aside.
Chocolate Cheesecake Filling
2 Tbsp. butter, melted
¼ c. cocoa powder
12 oz. cream cheese, at room temperature
½ c. Sweetened Condensed Milk (approx. half of the can)
1 large egg
2 tsp. vanilla
In small bowl, stir together melted butter and cocoa powder. In large bowl, beat cream cheese until fluffy; beat in cocoa/butter mixture. Gradually beat in sweetened condensed milk. Beat in egg and vanilla. Divide mixture evenly into the prepared muffin cups, filling the cups to the top. Bake in 300 degree oven for 13 minutes, or until set. Let cool in pans for five minutes. Gently remove from pans. Prepare Chocolate Glaze.
Chocolate Glaze
1 c. semi-sweet chocolate chips
½ c. heavy cream
½ tsp. vanilla
Melt chocolate chips. Add whipping cream and vanilla. Stir until smooth. Spoon a generous teaspoon of the glaze over the top of each cheesecake. Refrigerate several hours, or overnight. Prior to serving, remove muffin papers. If desired, top with sweetened whipped cream and chocolate shavings.

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