Chocolate Ganache Covered Chocolate Cheesecake Stuffed Chocolate Cupcakes
See what I mean about the naming thing? Isn't that ridiculous?
First, I want to come right out of the shoot and admit that I cheated big time on this one. Big time. I used a chocolate cake mix. I know. I feel the shame being heaped upon me by the food blogging world. I'm sorry. Baking isn't really my thing, although I do get the bug to try it from time to time. Moving up to this altitude hasn't helped matters at all, either. My first from-scratch cake experiment after moving to Colorado was a disaster of biblical proportions. It turned out like a big, steamy pan of chocolate soup.
I had been reading blogs and came across someone's post on black bottom cupcakes. My Momma used to make those for my sister and I when we were kids, and I love them. I can't remember the last time I had one. So I decided to whip up a batch. As usual, I couldn't remember which blog I saw the post on, and I hadn't bookmarked it, so I searched on allrecipes.com. I found a decent recipe and set out to make some memories!
The recipe made the chocolate cupcake part from scratch. I was too lazy to do that. So I frankensteined the rest of the recipe together, using a devil's food chocolate cake mix I had in the pantry.
Here's what I did:
I took an 8 ounce block of cream cheese out of the ice box and let it sit on the oven while it preheated to 350 degrees.
Meanwhile, I mixed the chocolate cake mix according to the directions on the package. I put paper liners in 3 muffin tins, totaling 24 cupcakes. I filled the tins about half full.
I then mixed the softened cream cheese with 1/3 cup of extra fine white sugar and about a teaspoon of vanilla. I folded in about a cup of chocolate chips.
I used a big spoon and put a dollop of the cheese cake mixture in the middle of each of the cake mix filled cups.
They baked for about 25 minutes in my oven. I switched them around about 15 minutes through the process.
I cooled them in the pans about 5 minutes before dumping them out onto a cooling rack. They must cool completely before dipping them in the ganache.
While they were cooling I melted about 3/4 of a bag of semi sweet chocolate chips in a double boiler with a splash of half and half and a tablespoon of espresso powder. After the cupcakes were completely cool, I dipped the tops in the ganache and put them back on the cooling rack until the ganache had set up.
Oh my gosh. These are so good. Too good. I do not want them laying around for long. Luckily, Devin eats 2 everytime he passes the counter, so they should be gone soon.
I had been reading blogs and came across someone's post on black bottom cupcakes. My Momma used to make those for my sister and I when we were kids, and I love them. I can't remember the last time I had one. So I decided to whip up a batch. As usual, I couldn't remember which blog I saw the post on, and I hadn't bookmarked it, so I searched on allrecipes.com. I found a decent recipe and set out to make some memories!
The recipe made the chocolate cupcake part from scratch. I was too lazy to do that. So I frankensteined the rest of the recipe together, using a devil's food chocolate cake mix I had in the pantry.
Here's what I did:
I took an 8 ounce block of cream cheese out of the ice box and let it sit on the oven while it preheated to 350 degrees.
Meanwhile, I mixed the chocolate cake mix according to the directions on the package. I put paper liners in 3 muffin tins, totaling 24 cupcakes. I filled the tins about half full.
I then mixed the softened cream cheese with 1/3 cup of extra fine white sugar and about a teaspoon of vanilla. I folded in about a cup of chocolate chips.
I used a big spoon and put a dollop of the cheese cake mixture in the middle of each of the cake mix filled cups.
They baked for about 25 minutes in my oven. I switched them around about 15 minutes through the process.
I cooled them in the pans about 5 minutes before dumping them out onto a cooling rack. They must cool completely before dipping them in the ganache.
While they were cooling I melted about 3/4 of a bag of semi sweet chocolate chips in a double boiler with a splash of half and half and a tablespoon of espresso powder. After the cupcakes were completely cool, I dipped the tops in the ganache and put them back on the cooling rack until the ganache had set up.
Oh my gosh. These are so good. Too good. I do not want them laying around for long. Luckily, Devin eats 2 everytime he passes the counter, so they should be gone soon.
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