Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting are the ultimate treat for any dessert lover seeking rich, chocolatey decadence in a perfectly portable form. Imagine ultra-creamy chocolate cheesecake nestled inside a cupcake wrapper, topped with an airy swirl of whipped chocolate ganache that melts in your mouth. Every bite offers a harmonious blend of tangy cream cheese, deep cocoa, and silky-smooth chocolate—making these cupcakes irresistible for special occasions or any time your chocolate cravings hit! Whether you’re hosting, gifting, or craving a bake just for yourself, this recipe brings all the elegance (and fun) of a full cheesecake with a delightful, handheld twist.
Ingredients You’ll Need
With just a handful of pantry staples and a few decadent upgrades, Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting come together effortlessly. Each ingredient brings something special, whether it’s luscious creaminess, intense chocolate flavor, or that irresistible, bakery-style finish.
- Cream Cheese (16 oz, softened): The foundation for that classic cheesecake tang and smooth texture—make sure it’s truly softened for easy mixing.
- Granulated Sugar (½ cup): Sweetens the mix while balancing the tanginess of the cream cheese and the richness of the chocolate.
- Large Eggs (2): Give structure and silkiness to the cheesecakes; always add one at a time for best results.
- Vanilla Extract (1 tsp): Adds a lovely aromatic note that brightens every bite.
- Sour Cream (⅓ cup): Amps up the creamy factor and lends a gentle, subtle tanginess.
- Semi-sweet Chocolate Chips (½ cup, melted and slightly cooled): The secret to that deep, melt-in-your-mouth chocolate flavor.
- Unsweetened Cocoa Powder (2 tbsp): Intensifies the chocolate without adding extra sweetness—don’t skip it!
- Salt (pinch): Just a touch brings all the flavors into focus and keeps the sweetness balanced.
- Heavy Cream (1 cup, for ganache): Whips up into a dreamy topping once combined with chocolate.
- Semi-sweet Chocolate (8 oz, chopped, for ganache): The hero of your frosting—use good-quality chocolate for best results.
How to Make Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
Step 1: Prep Your Baking Pan and Oven
Start by preheating your oven to 325°F—this slightly lower bake temp ensures your cheesecakes stay smooth and don’t crack. Line a 12-cup muffin tin with paper liners, which makes for easy cupcake removal and a mess-free dessert without the need for greasing or prying.
Step 2: Whip Up the Cheesecake Batter
In a large mixing bowl, beat your softened cream cheese and granulated sugar until you have a creamy, lump-free base. This is the key to that signature creamy, melt-in-your-mouth texture. Add the eggs one at a time, making sure each is fully incorporated before the next goes in. This gradual addition guarantees a smooth batter.
Step 3: Flavor and Finish the Batter
Gently stir in the vanilla extract and sour cream, which enrich the flavor and keep the cupcakes extra luscious. Next, add your melted (but slightly cooled) semi-sweet chocolate, cocoa powder, and a pinch of salt. Mix until everything is smooth and well-blended. The batter should look glossy and rich—irresistibly tempting!
Step 4: Divide and Bake
Scoop the cheesecake mixture evenly among the cupcake liners, filling each about three-quarters full. This leaves the perfect amount of room for a generous crown of ganache frosting later. Bake for 20-22 minutes, just until the centers are set and lightly puffed. Allow the cupcakes to cool in the pan for 10 minutes, then gently transfer them to a wire rack to cool completely.
Step 5: Chill to Set
Patience pays off—pop the cooled cupcakes in the refrigerator for at least 1 hour. This step lets the cheesecakes firm up and develop their rich, creamy texture. Plus, frosting them while chilled helps the ganache set beautifully atop each cupcake.
Step 6: Make the Whipped Ganache Frosting
To create the luxurious whipped ganache, heat heavy cream in a saucepan until it just begins to simmer. Remove from the heat and pour it over chopped semi-sweet chocolate in a heatproof bowl, letting it sit for 2-3 minutes. Stir until you have a silky-smooth chocolate cream. Chill this ganache for 30-45 minutes in the fridge until it’s thickened but still soft. Then, beat with a mixer on medium until light, fluffy, and ready to pipe or spread on the cupcakes.
Step 7: Frost and Finish
With your cupcakes chilled and ganache whipped, it’s time for the best part: piling on that fluffy chocolate frosting! Use a piping bag for beautiful swirls, or spread it generously with a spatula. If you’re feeling extra, sprinkle mini chocolate chips or chocolate curls over the top for even more chocolate delight.
How to Serve Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting
Garnishes
Finish your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting with a flourish! A delicate shower of chocolate curls, mini chocolate chips, or even a dusting of cocoa powder boosts their visual appeal and adds a touch of crunch. For something a little fancy, try topping with a raspberry or a single chocolate-covered espresso bean—ideal for parties or when you want each cupcake to feel like an individual work of art.
Side Dishes
These cupcakes are divine on their own, but if you’re serving them as part of a celebratory spread, try pairing them with fresh berries or a fruit salad to balance the richness. A dollop of lightly sweetened whipped cream or a tangy yogurt-based mousse also provides a lovely contrast, while a latte or small glass of dessert wine is a match made in heaven for chocolate lovers.
Creative Ways to Present
Turn your Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting into a show-stopping center piece by arranging them on a tiered cake stand and alternating garnishes. Try mini flags, edible flowers, or personalized cupcake toppers for that wow factor at parties or dessert buffets. Individual gift boxes with a peek of frosting at the top make these ideal for gifting or party favors—guaranteed smiles all around!
Make Ahead and Storage
Storing Leftovers
Leftovers (if you actually have any!) should be stored in an airtight container in the refrigerator. The chilled environment keeps the cheesecake moist and the ganache firm, so each bite stays fresh and decadent for up to 4 days. Just remember to place wax or parchment paper between layers if stacking to keep them looking pristine.
Freezing
For longer storage, you can absolutely freeze these cupcakes—preferably without the ganache topping for best texture, though full cupcakes will still fare well. Store tightly wrapped in plastic and placed in a freezer bag for up to two months. Defrost overnight in the fridge, then frost with fresh whipped ganache before serving for that bakery-fresh finish.
Reheating
Since these cupcakes are best enjoyed chilled, there’s no need for traditional reheating. If you’ve frozen them, allow the cupcakes to thaw in the refrigerator until fully defrosted. This ensures the texture stays luxuriously creamy without becoming runny or overly soft.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
You can absolutely substitute milk chocolate if you prefer a sweeter taste, but the result will be lighter in chocolate flavor. Semi-sweet chocolate provides that deep, bold chocolate note that balances out the tangy cream cheese beautifully.
Do I need to use a water bath like for a traditional cheesecake?
No need for a water bath here! The small, individual size of these cupcakes means they bake gently and evenly without splitting or cracking, making this recipe much simpler than a whole cheesecake.
Can I make these gluten free?
Yes! The recipe as written contains no flour, so it’s naturally gluten free. Just double-check your chocolate chips and cocoa powder to ensure they’re certified gluten free if you need to avoid all traces.
How can I make the ganache extra fluffy?
The key to ultra-fluffy whipped ganache is chilling it until it’s thick but still soft, then beating it just until it becomes light and airy. Be careful not to over-whip, or it can become grainy. A stand mixer or electric hand mixer makes this process a breeze.
Can I make these a day ahead?
Absolutely! In fact, Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting taste even better after a night in the fridge, as the flavors meld and the texture sets. Frost them the day you plan to serve for the prettiest finish.
Final Thoughts
If you’re looking for a decadent treat that’s sure to wow every chocolate fan, these Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting make the perfect sweet finale to any occasion. Try them once, and they’ll quickly become your go-to for celebrations, cozy gatherings, or a well-deserved chocolate fix! Happy baking!
Print
Chocolate Cheesecake Cupcakes with Whipped Ganache Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 30 minutes (includes cooling and chilling time)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Cheesecake Cupcakes with a luscious Whipped Ganache Frosting. Perfect for any chocolate lover!
Ingredients
Cupcakes:
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- ½ cup semi-sweet chocolate chips (melted and slightly cooled)
- 2 tablespoons unsweetened cocoa powder
- pinch of salt
Whipped Ganache Frosting:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
Instructions
- Preheat the oven: Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
- Prepare the cupcake batter: Beat cream cheese and sugar until smooth. Add eggs, one at a time. Mix in vanilla, sour cream, melted chocolate, cocoa powder, and salt until smooth.
- Bake the cupcakes: Divide batter into liners and bake for 20–22 minutes until set. Cool and chill.
- Make the ganache frosting: Heat cream, pour over chocolate, let sit, then stir until smooth. Chill and beat until fluffy.
- Frost the cupcakes: Pipe or spread the whipped ganache over the chilled cupcakes.
Notes
- Cupcakes can be made a day ahead and stored in the fridge.
- For added texture, sprinkle mini chocolate chips or chocolate curls on top of the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 21g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
