Mini Chocolate Cheesecake Cupcakes

These little indulgent bitesize (if you try then they are!) treats make great Valentine’s gifts as homemade is always a sign of love but also a great small light (ish) dessert. This very simple chocolate cake mix is packed with chocolate-y-ness and a cream cheese frosting tops this cupcakes which are scattered with chocolate biscuit crumbs and chocolate buttons.

Chocolate Cheesecake Mini Cupcakes

120g plain flour

140g sugar

1 tsp baking powder

½ tsp bicarb

40g Stork

110ml milk

1 egg

1 tsp vanilla

50g dark chocolate, melted

3 Bourbon biscuits

100g cream cheese

1 tsp vanilla

125g Stork

400g icing sugar

30 chocolate buttons

  1. Preheat the oven to 170°C. Line a baking tray with 30 mini cupcake cakes.
  2. Gently mix the flour, sugar, baking powder and bicarb. Add the Stork and combine until it forms a sandy texture. Add half the milk and blend.
  3. Mix the rest of the milk with the egg, vanilla and pour into the batter. Add the melted chocolate and stir until smooth.
  4. Spoon into the cases and bake for 15 minutes. Cool on wire racks.
  5. Blitz the Bourbon biscuits until fine crumbs.
  6. Mix the cream cheese, vanilla, Stork and icing sugar until it is light and fluffy.
  7. Pipe a swirl of frosting on each cake using a star nozzle. Sprinkle over some biscuit crumbs. Top each cake with some chocolate buttons.
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One thought on “Mini Chocolate Cheesecake Cupcakes

  1. Pingback: Iced Lemon Drizzle Celebration Cake | The School Cook

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