Black Forest Cupcakes

By vealam

Ingredients

• For the crust:
• 12 Oreos
• 1 1/2 Tbsp salted butter, melted
• For the cheesecake:
• 5 oz bittersweet chocolate, chopped, melted and cooled slightly
• 2/3 cup granulated sugar
• 2 Tbsp cocoa powder
• 1 pinch salt
• 12 oz. cream cheese, room temperature
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 cup heavy cream
• 1/4 cup sour cream
• For the topping:
• Cherry pie filling
• 1 1/4 cups heavy cream
• 2 1/2 Tbsp granulated sugar
• Finely chopped or shaved chocolate, for garnish (optional)

Details

Servings 1
Adapted from tideandthyme.com

Preparation

Step 1

To make the crust, preheat oven to 325 degrees. In a mixing bowl combine the crushed Oreos and butter, mash with fork until the butter is incorporated completely. Divide mixture evenly among 12 paper lined muffin cups, adding a about 1 1/2 Tbsp to each. Press crumbs into an even layer using the bottom of a small glass. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

For the filling, in a small bowl whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. In the bowl of a stand mixer fitted with a paddle attachment (or hand mixer), add cream cheese and cocoa-sugar mixture nd beat on medium speed until smooth. Add eggs one at a time, mixing until combined after each addition. Add the vanilla and mix until incorporated. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined.

Divide mixture among muffin cups (over crust layer), adding about a 1/4 cup (I used a medium cookie scoop) 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, place heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium-high speed until cream starts to thicken, about 1 minute. Add in the sugar and turn mixer to high, beating until stiff peaks form – another minute or two.

Place whipped cream in a pastry bag and 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 about 2 Tbsp of cherry pie filling into the center of each. Store in refrigerator in an airtight container for up to 2 days.