Thursday, April 8, 2010

Mocha Cheesecake Cupcakes

These bad boys are not for the faint of heart (or weak stomached). We decided to use a brownie crust, partially because we couldn't find the right type of chocolate wafer cookies to use for a cookie crust. We considered this a blessing in disguise because the gooey brownie bottom really complemented the mocha flavored cheesecake.

In order to achieve the mocha flavor, we used a cheesecake base and added melted bittersweet chocolate chips and a little bit of strong brewed coffee. We used Pikes Place, our favorite Starbucks flavor.
(photo via tumblr)

Also this week we discovered the wonders of silicon baking cups. After being a bit apprehensive, we have learned these are the way to go. They don't require cooking spray and the cupcakes are easily removed without falling apart.
You can tell a cheesecake is done when the tops rises and cracks, but they still jiggle a bit. It sounds tricky, but you definitely can tell when they are finished.

We soon faced the problem of what to top these with. After contemplating our always reliable cream cheese frosting, we determined that would have been a cream cheese overload. These cupcakes are heavy enough, they needed to be paired with something light.
Bet you didn't know they sold Cool Whip in a can now! Yeah, we cheated. We didn't make our own homemade topping this time, but Cool Whip is unbeatable. Don't judge.

Caution: These must be refrigerated. One of our friends who shall not be named learned this lesson the hard way when they nearly melted away. Plus, they set better when refrigerated.

Alisha demonstrates how a classy girl sports a cupcake.

We brought some to our friends Victoria and Jessica hard at work on duty.

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