Creamy cool espresso cheesecake really hits the spot this time of year.
Espresso Cheese Cupcakes with Spiced Cream
Servings
12 Servings
Ingredients
- 4 tablespoon unsalted butter
- 1 sleeve chocolate graham crackers from a 3-sleeve box finely crushed
- 1 tablespoon sugar taken from filling sugar
- 1 16-ounce package cream cheese, at room temperature
- 2 eggs
- 1/2 cup sour cream
- 3/4 cup sour cream divided
- 2 tablespoon instant espresso
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar less 1 tablespoon for bottom layer
- 4 tablespoon flour
- 1/4 cup sour cream
- 1 tablespoon confectioners sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- chocolate covered coffee beans for garnish
Instructions
- Bottom Layer:
- Preheat 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.
- Filling:
- Use a mixer to blend the cream cheese, eggs, 1/2 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.
- Cream:
- Mix 1/4 cup sour cream with 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.
Every one of these is spectacular but I need info on substituting non-sugar sweeteners.
just great…cant wait to try it…even before Shavuot
yum and simple enough too….thanks.