#richdessert

Indulge in the ultimate chocolate lover's delight with these Death By Chocolate Cheesecake Cupcakes. They combine a rich chocolate cookie crust with a creamy chocolate cheesecake filling for a decadent dessert experience.

Ingredients: 1 1/2 cups chocolate cookie crumbs. 1/4 cup unsalted butter, melted. 1 1/2 cups semisweet chocolate chips. 3 packages 8 ounces each cream cheese, softened. 1 cup granulated sugar. 3 large eggs. 1 teaspoon vanilla extract. 1/4 cup sour cream. 1/4 cup heavy cream. 1/4 cup unsweetened cocoa powder. 1/4 cup brewed coffee, cooled. Whipped cream and chocolate shavings for garnish.

Instructions: Preheat your oven to 325F 160C and line a cupcake pan with cupcake liners. In a bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are coated with butter. Press the mixture firmly into the bottom of each cupcake liner to create the crust. In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring in between, until smooth. Set aside to cool slightly. In a large mixing bowl, beat the cream cheese and granulated sugar until creamy and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Mix in the sour cream and heavy cream until well combined. Gradually add the melted chocolate, cocoa powder, and brewed coffee to the cream cheese mixture. Mix until smooth and well incorporated. Pour the chocolate cheesecake batter evenly over the crust in each cupcake liner. Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set with a slightly jiggly center. Allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, refrigerate the cupcakes for at least 2 hours or until fully chilled. Before serving, garnish with a dollop of whipped cream and chocolate shavings. Enjoy your Death By Chocolate Cheesecake Cupcakes!

Prep Time: 20 minutes

Cook Time: 25 minutes