Best Cherry Chocolate Cheesecake Cupcakes Recipes

CHOCOLATE GANACHE CUPCAKES WITH CHERRY CHEESECAKE

Steps:

• 1. Prepare your no-bake cheesecake filling. Follow instructions on package regarding milk and setting time. While cheesecake is setting, open up your package of cherries, place in a bowl, and using a very, very sophisticated method "aka a fork", scoop out the big pieces of cherries and discard. Reason we do this is that the bigger pieces of cherries will not pipe thru, it will clog your tip. When cheesecake filling is set, fold in your cherries and set in fridge until ready to use.
• 2. Prepare cake mix according to baking directions substituting the "oil" in the recipe and adding the yogurt instead. Yogurt really enhances a recipe by literally allowing it to be denser but still keeping it very moist. This was exactly the flavor and consistency we were aiming for... a dense, moist piece of goodness!! Place liners in your cupcake tins and add your cake mixture till the cups are 2/3 full. Place in pre-heated oven and bake. When cupcakes are ready, take out and place on cooling rack. After a few minutes, remove the cups and place directly on cooling rack, let cool thoroughly (about 35-45 minutes).
• 3. Once cupcakes have cooled, use your favorite gadget to make holes into the center of each cupcake. Even though I recently purchased a cupcake plunger, I reverted back to my citrus corer. It makes just the right size hole... does that make sense? Maybe I'm just old fashioned!! ;-) Save your plugs. Using a pastry bag and a 21 tip (Wilton), scoop out 1/2 of your cherry cheesecake filling. Place in bag and proceed to fill cupcakes until almost to the top, see below.
• 4. Proceed to plug the filling with the cake plugs you just removed. You will probably have to cut some away because of the now filled cupcakes. You won't need the entire plug.
• 5. Prepare your ganache. Using a microwave-safe bowl, add your chocolate chips and milk. Microwave in 30-second increments stirring thoroughly with whisk after each time. You will see the chocolate ganache become nice and glossy and smooth. This is when you know it's ready. Note, ganache thickens upon standing. So, you can frost them two ways; you can dip the top of the cupcakes into the ready-made more thinner ganache, wait a few minutes and then double dip. Or you can wait a few minutes till the sauce has thickened a little bit and then dip once. That is my preferred method (you know I'm about easy right)? Place on cooling rack and let the ganache set for a few minutes.
• 6. Gather your maraschino cherries and the remainder of your cheesecake filling in the pastry bag. Place a small swirl of filling onto the center of each cupcake and then add a quartered maraschino cherry on top! Enjoy!!

CHERRY CHOCOLATE CHEESECAKE CUPCAKES

Steps:

• Pre-heat the oven to 350 degrees. Empty contents of the graham cracker packages from the boxes of the No Bake Cheesecake mix into a bowl. Pour over melted butter stirring until all graham cracker crumbs are moist. Press heaping teaspoon of the graham cracker mixture into bottom of paper-lined cupcake tins so the bottom of each is completely covered. Set them in fridge while you make cupcake batter. For the batter, cream together butter and sugar until fluffy. Add eggs one at a time, then vanilla, baking powder, baking soda, salt. Mix on med-high for 60 seconds until everything is creamy and well combined. With mixer on low, drizzle in melted chocolate until it's completely incorporated. Then alternatingly add flour and milk, about half cup of each at a time. Mix another 45 seconds until batter is smooth and creamy. Put a heaping tablespoon of batter on top of the graham cracker crusts and spread out in even layer. Put a heaping teaspoon of the cherry pie filling in the center of the tin and cover with another heaping tablespoon of batter (it's okay if the pie filling ends up going to the edges of the tin, but try to make sure all of it is covered by cupcake batter). Bake for 25 minutes, until cake is set and it bounces back after you gently press your finger into it. Allow to cool, then mix up the cheesecake mixture. Empty both packets of cheesecake mix into medium bowl and whisk together with 2.5 cups cold whole milk. The mixture should start thickening. Set in the fridge for 15-20 minutes until it's completely set. Stir mixture with a spoon to get a smooth texture and then frost or pipe a generous amount over the top. Sprinkle with mini chocolate chips, some graham cracker crumbs, and/or any of the sauce left over from the cherry pie filling.