If you like chocolate covered cherries, then this recipe from Cooking Classy is for you! The yumminess starts with an Oreo cookie crust topped with a deliciously decadent and creamy chocolate cheesecake with the proverbial cherry on top. Everything you love about cheesecake and black forest cake in a cupcake.
Black Forest Cheesecake Cupcakes
- 12 Oreos
- 1 1/2 Tbsp salted butter, melted
- 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
- 2/3 cup granulated sugar
- 2 Tbsp unsweetened cocoa powder
- 1 pinch salt
- 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1/4 cup sour cream
- Store-bought (canned) or homemade cherry pie filling
- 1 1/4 cups heavy cream
- 2 1/2 Tbsp granulated sugar
- Finely chopped or shaved chocolate, for garnish (optional)
For the crust:
- Preheat oven to 325 degrees. In a mixing bowl, using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
- For the cheesecake filling:
- In a mixing bowl, whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain.
- Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth.
- Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg.
- Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined.
- Forcefully tap bowl against countertop, about 30 times, to release some of the air bubbles.
- Divide mixture among muffin cups (over crust layer), adding about a slightly heaping 1/4 cup to each.
- Bake in 325 degree oven 17 – 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.
For the topping:
- In a mixing bowl, using an electric hand mixer, whip 1 1/4 cups heavy cream until soft peaks form then add 2 1/2 Tbsp sugar and whip until stiff peaks form.
- Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center).
- Spoon a heaping tablespoon (about 2 tbsp) Cherry pie filling into the center of each.
- Store in refrigerator in an airtight container (I preferred to let them rest about 10 minutes at room temp before serving. Also, preferably add topping within 2 hours of serving.).