Description
Rich chocolate espresso cheesecake cupcakes blend Italian coffee culture with New York bakery tradition. Delicate layers of creamy filling and chocolate ganache invite you to savor each luxurious bite.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 ½ cups (355 ml) all-purpose flour
- ½ cup (120 ml) whole milk
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) baking powder
- ¼ tsp (1.25 ml) salt
- 8 oz (225 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 tsp (5 ml) vanilla extract
- ½ cup (160 g) raspberry preserves
- Fresh raspberries
Instructions
- Preheat Preparation: Set oven to 350°F and arrange cupcake liners in a muffin tin, establishing the ideal baking environment.
- Dry Ingredients Blend: Whisk flour, baking powder, and salt in a mixing bowl, creating a uniform dry foundation for the cupcake base.
- Butter Mixture Creation: Cream butter and sugar until light and fluffy, developing a smooth, aerated mixture that forms the cupcake’s structural backbone.
- Egg Integration: Add eggs one at a time, fully incorporating each into the butter mixture, then introduce vanilla extract for aromatic depth.
- Batter Composition: Alternate folding flour mixture and milk into the base, ensuring a consistent, lump-free batter that maintains delicate texture.
- Cupcake Assembly: Fill liners halfway with batter, preparing space for the cheesecake and raspberry layers.
- Cheesecake Layer Preparation: Whisk cream cheese, sugar, egg, and vanilla until achieving a silky, homogeneous cheesecake filling.
- Layering Process: Carefully distribute a tablespoon of cheesecake mixture over the initial batter, then add a complementary dollop of raspberry preserves to each cupcake.
- Baking Execution: Bake for 20-25 minutes, watching for complete setting and verifying doneness with a clean toothpick insertion.
- Cooling and Finishing: Allow cupcakes to cool completely at room temperature, then garnish with fresh whole raspberries for a vibrant, elegant presentation.
Notes
- Precision Matters: Measure ingredients accurately using standard measuring cups and spoons to ensure consistent texture and taste.
- Room Temperature Technique: Allow cream cheese and butter to soften at room temperature for 30-45 minutes before mixing to create smoother, lump-free batters.
- Batter Folding Strategy: Use gentle, sweeping motions when incorporating dry ingredients to maintain air bubbles and prevent dense, heavy cupcakes.
- Cooling Crucial: Let cupcakes cool completely before adding fresh raspberries to prevent wilting and preserve their vibrant appearance and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg