Chocolate Chip Cheesecake Cupcakes

Ingredients and Weight:

• For the cheesecake layer:

  • Cream cheese, softened: 8 ounces (227 grams)
  • Sugar: 1/2 cup (100 grams)
  • Sour cream: 1/4 cup (60 grams)
  • Vanilla extract: 1 teaspoon (5 milliliters)
  • Egg: 1 large

• For the chocolate cake layer:

  • All-purpose flour: 1 1/2 cups (180 grams)
  • Cocoa powder: 3/4 cup (45 grams)
  • Baking powder: 1 teaspoon (5 grams)
  • Baking soda: 1 teaspoon (5 grams)
  • Salt: 1/2 teaspoon (2.5 grams)
  • Buttermilk: 1 cup (240 milliliters)
  • Vegetable oil: 1/2 cup (120 milliliters)
  • Eggs: 2 large
  • Vanilla extract: 1 teaspoon (5 milliliters)
  • Semi-sweet chocolate chips: 1 cup (120 grams)

• For the topping:

  • Chocolate ganache:
    • Semi-sweet chocolate, finely chopped: 6 ounces (170 grams)
    • Heavy cream: 1/2 cup (120 milliliters)
  • Chocolate chips: 1/4 cup (30 grams), for garnish

Preparation Time:

• 15 minutes for cheesecake layer
• 15 minutes for chocolate cake layer
• 10 minutes for ganache and topping

Cooking Time:

• 18-20 minutes for cupcakes

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

For the cheesecake layer:

1. Preheat oven to 350°F (175°C).
2. Line a 12-cup muffin tin with paper liners.
3. In a medium bowl, beat the cream cheese and sugar together until smooth.
4. Beat in the sour cream and vanilla extract.
5. Add the egg and mix well.

For the chocolate cake layer:

1. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
2. In a large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the chocolate chips.

To assemble the cupcakes:

1. Fill each muffin liner about 1/3 full with the cheesecake layer.
2. Top with the chocolate cake batter, filling to the top of the liners.
3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

For the chocolate ganache topping:

1. In a small saucepan over medium heat, bring the heavy cream to a simmer.
2. Remove from heat and add the chopped chocolate.
3. Stir until the chocolate is completely melted and smooth.
4. Dip the tops of the cooled cupcakes into the chocolate ganache and sprinkle with chocolate chips.

Nutritional Information (per cupcake):

• Calories: 350
• Fat: 20 grams
• Carbohydrates: 40 grams
• Protein: 5 grams

Dish Characteristics:

• Rich and creamy cheesecake filling
• Moist and flavorful chocolate cake layer
• Decadent chocolate ganache topping
• Perfect for special occasions or indulgence

User Comments:

• "These cupcakes are the perfect balance of sweet and chocolatey. The cheesecake filling is velvety smooth."
• "I love that the cupcakes are topped with ganache and chocolate chips. It makes them extra special."
• "These cupcakes are a hit with everyone I've made them for. They're definitely a crowd-pleaser."
• "I've tried other cheesecake cupcakes before, but these are by far the best. The chocolate cake is so moist and chocolatey."
• "I would highly recommend these cupcakes to anyone who loves chocolate and cheesecake."

Special Precautions and Tips:

• Make sure the cream cheese and butter are at room temperature before mixing. This will help ensure a smooth and creamy batter.
• Do not overmix the cake batter. Overmixing can result in tough cupcakes.
• If you don't have a pastry bag, you can use a spoon to dip the tops of the cupcakes into the ganache.
• Store the cupcakes in an airtight container at room temperature for up to 3 days.