‘Oreo’ Cheesecake Cupcakes

 

I made these babies as part of a 21st birthday cake display and once people starting tucking in, they were a clear favourite and were gobbled up within a matter of minutes. Crushed Oreo cheesecake sandwiched between a whole Oreo and a layer of milk chocolate ganache – this recipe is a complete winner and each bite is packed full of rich, chocolately creamy goodness.

What I love about this recipe is that visually it is so rewarding, the cheesecake’s look so technical and delicious however it is most definitely one of the easiest recipes on my blog. So please don’t think ‘ohhh I could never make those’ because trust me you 100% can, whether your off to an event or simply want to bake them all for yourself, grab your mixing bowl and get preheating that oven!

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Ingredients (makes 12 cheesecakes)

16 oz full-fat cream cheese
188g icing sugar
4 medium egg whites
16 Oreo’s, crushed into small chunks
Pinch of salt
12 Oreo’s to line the base

For the Ganache:
80g milk chocolate
80ml double cream

Method

Preheat the oven to 140°C and line a 12 hole muffin tray with white cupcake cases.

To make the cheesecake mixture, beat together the cream cheese and icing sugar until smooth. Add the egg white’s one at a time along with the salt and mix until just combined – be careful not to overmix at this point (I would recommend using an electric whisk for this step). Now fold in the crushed Oreo’s.

Place a whole Oreo at the bottom of each cupcake case and fill with the cheesecake mixture almost to the top. Bake in the oven for 20 minutes, then remove from the oven and leave to cool,

To make the ganache chop the chocolate up into small chunks and place in a bowl. Next heat the double cream in a saucepan over a medium heat until boiling. Pour the cream over the chocolate and mix thoroughly until combined melted and smooth.

Leave the ganache to firm up for 5 minutes before spreading an even layer over the cheesecakes. Keep in the fridge until ready to serve.

 

 

White Chocolate & Raspberry Cupcakes

It’s been a while since my last cupcake bake so I wanted to make sure this one was rather special. It’s not everyone’s cup of tea but personally I think there is nothing better than the combination of fruit and chocolate, in particular berries and white chocolate. So here we are people… Vanilla cupcakes filled with a super sweet raspberry purée, topped with deliciously smooth white chocolate buttercream and garnished with a fresh raspberry!

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Ingredients (makes 12 cupcakes)
For the sponge:
150g stork tub
150g self-raising flour
150g caster sugar
2 medium eggs, at room temp & beaten into a jug
1 tbsp milk
1 tsp vanilla extract
For the white chocolate buttercream:
110g unsalted butter, soft at room temp
250g icing sugar, sieved
150g white chocolate, broken into chunks
1 tbsp semi-skimmed milk
For the purée filling & decoration:
190g fresh raspberries
1 tbsp cornstarch
2 tbsps fresh lemon juice
56g caster sugar
12 fresh raspberries for decoration
Method 
Preheat the oven to 180°C and line a muffin tray with 12 cupcakes cases.
  1. Make the sponge mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little of the flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
  2. Finally, fold in the remaining flour and milk until mixture is combined, smooth and drops of the spoon easily. Bake in the oven for 17 mins until cakes are a golden brown colour and a skewer in the centre of one of the cakes comes out clean. Transfer cakes to a cooling rack and leave to completely cool.
  3. Whilst your cakes are cooling make your raspberry purée by first mashing 190g fresh raspberries. In a pan combine the lemon juice, caster sugar and cornflour, then add in the mashed raspberries. Stir continuously over a medium-high heat until desired thickness is reached. Push the purée through a sieve to remove any seeds. Leave to cool completely.
  4. Using a cupcake corer or a teaspoon take out centre of each of your cupcakes saving the cored cake. Fill each one with the purée and place the cores back into the cakes to cap them.
  5. Next make your white chocolate buttercream by first creaming the butter until pale and fluffy. Beat in half the icing sugar until smooth, beat in the remaining icing sugar until smooth and creamy. Melt the white chocolate in the microwave in 20 second blasts until completely smooth, add to the buttercream along with the milk and fold the mixture together. Using a piping bag and large open star nozzle pipe the buttercream onto each cupcake and finally place a fresh raspberry on top.