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Receta Irish Cream Cupcakes with Chocolate Ganache

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I made a batch using vanilla Oreos and peanut butter ganache

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12 Cupcakes
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Ingredientes

Cost per serving $0.75 view details

Direcciones

  1. Crust:
  2. Preheat your oven to 350 degrees and line 2 12-mold muffin pans with cupcake liners. Spray liners slightly with non-stick spray and set aside.
  3. In a food processor, pulse Oreo cookies until you get 2 cups of crumbs.
  4. Add in butter and pulse until combined.
  5. Divide evenly between the cupcake molds and gently press to form the crust using a shot glass.
  6. Bake at 350 for 5 minutes.
  7. Remove from oven and allow to cool on a wire rack.
  8. Cheesecake Filling:
  9. Lower oven temperature to 325 degrees
  10. In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar and mix until just combined.
  11. Mix in sour cream, vanilla, and Bailey’s and mix until smooth.
  12. Add in eggs one at a time, fully incorporating after each addition.
  13. Scrape the sides and bottom of the bowl.
  14. Add the cinnamon.
  15. Divide the batter evenly between the molds and bake on 325 for 15 minutes then turn off the oven and allow the cheesecakes to sit for an additional 10 minutes.
  16. Remove from the oven and allow to cool completely on a wire rack.
  17. Prepare the ganache
  18. Pour the heavy cream into a microwave safe measuring cup and heat for about 1 minute or until boiling.
  19. Add the chocolate chips and let sit for 3-5 minutes until the chocolate is nice and melted.
  20. Whisk well until smooth and pour evenly over each cheesecake and smooth.
  21. Refrigerate the cheesecakes until ready to serve.
  22. Top with whipped cream, chocolate shavings, and fresh mint for a nice pop of color.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 209g
Recipe makes 12 servings
Calories 711  
Calories from Fat 496 70%
Total Fat 56.12g 70%
Saturated Fat 29.05g 116%
Trans Fat 0.0g  
Cholesterol 159mg 53%
Sodium 413mg 17%
Potassium 298mg 9%
Total Carbs 47.55g 13%
Dietary Fiber 2.9g 10%
Sugars 37.37g 25%
Protein 11.57g 19%
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