Triple Chocolate Cheesecake Cupcakes

Cupcakes just seem so innocent.  Individual portions, easy to share with friends, harder to eat all at once since you have to unwrap each one… you get the drift.

Well, unfortunately, or fortunately, these cupcakes are anything but innocent.  Light chocolate cake, creamy and mousse-like chocolate cheesecake and a hard chocolate glaze, you might just find yourself unwrapping a whole lot of them!

Triple Chocolate Cheesecake Cupcakes

Yield: Makes 24 cupcakes

Ingredients:

- Cake Layer:

- 3 ounces semi-sweet chocolate

- 6 tablespoons unsalted butter

- 3/4 cup granulated sugar

- 1 extra-large egg

- 1 teaspoon vanilla extract

- 1 1/4 cup all-purpose flour

- 1/2 teaspoon baking soda

- 1/8 teaspoon salt

- 3/4 cup water

- Cheesecake Layer:

- 1 8-ounce package light cream cheese, softened at room temperature

- 3/4 cup granulated sugar

- 1 extra-large egg

- 1 tablespoon all-purpose flour

- 1/2 teaspoon vanilla extract

- 6 ounces semi-sweet chocolate

- 2 tablespoons unsalted butter

- Glaze:

- 3/4 cup semi-sweet chocolate chips

- 3 tablespoons unsalted butter

- 1 tablespoon light corn syrup

- 1/4 teaspoon vanilla extract

Instructions:

1. Pre-heat oven to 350°F and line 24 cupcake tins with foil or paper liners

2. Prepare cake layer: microwave chocolate and butter in 30-second increments, stirring in-between, until fully melted

3. Stir sugar into melted chocolate mixture until well blended; whisk in egg

4. Beat in vanilla

5. Add 1/2 cup flour, baking soda, and salt; mix well

6. Add remaining flour alternating with water (starting and ending with flour), stirring in-between each addition just until smooth

7. Pour ~2 tablespoons of batter into each cup; bake ~5 minutes or until cake layer is set but still wet

8. Reduce oven temperature to 325°F and prepare cheesecake filling: beat cream cheese until light and creamy, about 5 minutes

9. Add sugar and combine on medium-high speed until light and creamy

10. Beat in egg on medium speed

11. Stir in flour, vanilla, and salt; beat until thick and creamy

12. Melt chocolate chips and remaining 2 tablespoons butter in the microwave (30-second increments); mixture will get very thick

13. Add melted chocolate to cheesecake filling and combine thoroughly

14. Pour cheesecake mixture over cake layer; bake 6-8 minutes or until cheesecake is set

15. Once cupcakes are cool, prepare glaze: combine chocolate chips, butter, and corn syrup in a small pot over low-medium heat, stirring constantly until melted

16. Stir in vanilla and remove from heat; pour glaze over cupcakes

17. Chill in refrigerator at least 2 hours before serving; keeps a few days refrigerated

Notes:

Inspired by Recipe Girl; cake layer adapted from Baker's; glaze adapted from All Recipes