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Espresso Cheese Cupcakes with Spiced Cream

 

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Espresso Cheese Cupcakes with Spiced Cream
 

 

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Recipe

Espresso Cheese Cupcakes with Spiced Cream

Creamy cool espresso cheesecake really hits the spot this time of year.

Times

  • Prep Time : 20 min
  • Cook Time : 25 min
  • Ready Time : 45 min

Servings

12 Servings

Ingredients

  • 4 tablespoons unsalted butter
  • 1 sleeve chocolate graham crackers (from a 3-sleeve box) finely crushed
  • 3/4 cup sugar, divided
  • 16 ounce cream cheese, at room temperature
  • 2 eggs
  • 3/4 cup sour cream, divided
  • 2 tablespoons instant espresso
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons flour
  • 1 tablespoon confectioners sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • chocolate covered coffee beans, for garnish

Directions

Preheat the oven to 325 degrees.  Line a 12-hole cupcake pan with 12 paper cupcake liners.  Set aside.

Place the butter in a small saucepan and heat over low heat until melted.  Add to the crushed graham crackers along with 1 tablespoon of sugar and mix well.  Place a heaping tablespoon of the mixture into each cupcake liner and press down firmly into an even layer using your fingers or the back of a spoon.  Chill in the freezer while you make the filling.

Use a mixer to blend the cream cheese, eggs, ½ cup sour cream, espresso, vanilla and the remaining sugar until smooth.  Add the flour and beat in until well incorporated.  Divide the batter evenly among the cupcake liners and smooth the tops.

Bake for 20 to 25 minutes or until the centers of the cheesecakes are set.  Remove from the oven and let cool completely.  Refrigerate for at least 4 hours or overnight.

To make the spiced cream, mix the remaining ¼ cup sour cream with the confectioners sugar, cinnamon and cardamom until well blended.   To serve, peel the cupcake liners off of the cold cheesecake cupcakes and top with the spiced cream and chocolate covered coffee beans.

Tags

About Rachelle Ferneau

avatar

Rachelle Ferneau is pastry chef, chocolatier and owner of Dear Coco Chocolate which specializes in globally-inspired, premium artisan dark chocolate truffles and toffee chocolate bars designed to transport you around the world through chocolate. Dear Coco chocolates are all natural, vegan/beegan, dairy free, gluten free, certified kosher pareve and 100% handcrafted in small batches without corn syrup, trans fats or preservatives. Please visit www.DearCoco.com for more information and to be in touch with Rachelle leave a comment here.

 

comments

 

2 Responses to Espresso Cheese Cupcakes with Spiced Cream

  1. avatar says: cindy

    yum and simple enough too….thanks.

  2. just great…cant wait to try it…even before Shavuot

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