Chocolate Cheesecake Cupcakes with Ganache Frosting

These decadent chocolate cheesecake cupcakes with ganache frosting are made with cocoa powder, cream cheese, butter, sugar, milk, walnuts, and chocolate chips. The recipe creates moist, rich chocolate cupcakes with a creamy cheesecake center, finished with a glossy chocolate ganache topping. They’re the ultimate indulgence for birthdays, holidays, or any time you’re craving a bite-sized chocolate dessert, making about 12 cupcakes.

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🍫 Chocolate Cheesecake Cupcakes with Ganache Frosting Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 3/4 cup sugar, plus 2 tablespoons
• 1 egg, at room temperature
• 2/3 cup milk, at room temperature
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 tablespoons mini semisweet chocolate chips
• 2 tablespoons chopped walnuts

For the Ganache Frosting:

• 3/4 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/2 teaspoon instant espresso powder (optional)

🧁 How To Make Chocolate Cheesecake Cupcakes with Ganache Frosting

1. Preheat the oven: Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Prepare the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, beat butter and 3/4 cup sugar until fluffy. Add egg and milk, mixing until smooth.
4. Combine wet and dry: Slowly add the dry mixture into the wet ingredients, stirring until just combined. Do not overmix.
5. Make the cheesecake filling: In a separate bowl, mix cream cheese, 2 tablespoons sugar, vanilla extract, chocolate chips, and walnuts until smooth.
6. Assemble cupcakes: Fill each cupcake liner halfway with chocolate batter. Add a spoonful of the cream cheese filling, then cover with a little more batter until about 3/4 full.
7. Bake: Bake for 18–20 minutes, until cupcakes are set. Cool completely before frosting.
8. Make ganache: Heat heavy cream in a saucepan until just simmering. Remove from heat, add chocolate chips and espresso powder, and stir until smooth and glossy.
9. Frost the cupcakes: Let ganache cool slightly until spreadable, then spoon or pipe onto cupcakes.

💭 Recipe Tips

• Don’t overfill: Leave space in each cupcake liner to prevent overflow.
• Room-temperature ingredients: Ensure butter, cream cheese, and egg are soft for easy mixing.
• Espresso powder is optional: It deepens the chocolate flavor but can be skipped.
• Chill the ganache briefly: If too runny, refrigerate for 5–10 minutes before frosting.
• Garnish ideas: Top with shaved chocolate, chopped nuts, or fresh berries for extra flair.

🥛 What To Serve Chocolate Cheesecake Cupcakes With?

These cupcakes are indulgent on their own but pair beautifully with coffee, espresso or a glass of cold milk. They’re also perfect on a dessert platter with brownies, truffles or fruit tarts for parties and special occasions.

🎚 How To Store Chocolate Cheesecake Cupcakes Leftovers?

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. Allow to sit at room temperature for 10 minutes before serving.
• Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw, then frost with fresh ganache before serving.

FAQs

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📊 Chocolate Cheesecake Cupcakes with Ganache Frosting Nutrition Facts

Serving Size: 1 cupcake

• Calories: 310 kcal
• Total Fat: 19g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrates: 33g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 5g