Chocolate cappuccino cheesecake cupcakes

Best alliteration ever.

I originally got this recipe from a google search and allrecipes.com. But the original called for coffee liquor and I am not able to buy that yet so I modified a bit and turned them into a more outdoor portable cupcake size.

So this is basically Cigdem Buke Ugur’s recipe with a little alterations here and there:

Ingredients:

The Crust

  • 1 cup chocolate cookie crumbs (I usually bought the cheapest chocolate cookies I could find and crumbled them)
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon

The filling

  • 3 (8 ounce) packages of cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 8 (1 ounce) squares semi-sweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 4 teaspoons instant coffee granules dissolved in 1/2 cup hot water
  • 2 teaspoons vanilla extract


The original recipe also included a coffee whip cream topping, but I always thought the cheesecake was rich enough without it.

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).  Place cupcake liners inside cupcake pan.
  2. Combine the ingredients for the crust and press a spoonful into the bottom of each cup cake pan. (you may need to make a second batch depending on how thick you like your crust).
  3. In a medium size bowl beat the softened cream cheese until smooth and add in 1 cup white sugar mixing until smooth again. Add eggs (one at a time or all at once depending on how big of a mess you want to make) and beat until smooth.
  4. In a heavy saucepan melt the 8 ounces of chocolate on the stove at a low setting with 2 tablespoons of whipping cream. Watch it and mix it regularly until it is smooth.
  5. Add the melted chocolate to the main mixture of cheesecake.
  6. In a small bowl mix the 4 teaspoons instant coffee and 1/2 cup of hot water together. Add it to the main mixture of cheesecake filling. Then add the remaining ingredients: sour cream, salt and vanilla.
  7. Mix it all up and pour 1/4-1/2 cup into each cupcake pan. The mixture won’t rise very much so you can really fill them up as much as  you want.
  8. Bake in oven for 20 minutes, turn the oven off but leave the cupcakes inside for another 20 minutes with the door slightly ajar while the oven cools.
  9. Then chill it for 12 hours. The batter should make about 2 dozen cupcakes.
Also, as long as you mix the instant coffee with the hot water and melt the chocolate and whipping cream together, it really doesn’t matter which order you put the filling ingredients together so don’t stress out about it. 
ENJOY.
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4 comments
  1. Paul said:

    No recipe? :(

      • actually … I packed it. BUT one day I can post it.

  2. grammy said:

    Anna
    Tis a far better thin you do for you and your country –enjoying cappuccino cheesecake cupcakes, etc.–than the crying syndrome. will write soon your land letter was inspiring. love grammy

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