Fairy Platinum Challenge | Black Forest cheesecake cupcakes

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Black Forest cheesecake cupcakes

Ingredients

Crust

• 12 Oreos
• 2 tbsp salted butter, melted

Cheesecake

• 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly
• 2/3 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1 pinch salt
• 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup heavy cream
• ¼ cup sour cream

Topping

• Store-bought (canned) cherry filling
• 1 ¼ cups heavy cream
• 2 ½ tbsp granulated sugar
• Finely chopped or shaved chocolate, for garnish
  Method

1. To make the crust, pre-heat the oven to 165°C.
2. Using a fork, blend together crushed Oreos and butter.
3. Divide mixture evenly among 12 paper lined muffin cups, adding a heaped tbsp to each.
4. Press crumbs into an even layer.
5. Bake for 5 mins. Remove from oven and allow to cool.
6. To make the cheesecake filling, whisk together sugar, cocoa and salt until no clumps of cocoa remain.
7. Add cream cheese to a mixing bowl and pour sugar mixture over cream cheese, then whip mixture just until smooth.
8. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg.
9. Pour in melted chocolate and mix just until combined, then add heavy cream and sour cream and mix just until combined.
10. Tap bowl against countertop, about 30 times, to release some of the air bubbles.
11. Divide mixture among muffin cups (over crust layer), adding about a ¼ cup to each.
12. Bake for 17 - 20 mins until centres only jiggle slightly.
13. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.
14. To make the topping, whip the heavy cream until soft peaks form then add sugar and whip until stiff peaks form.
15. Pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer.
16. Spoon a heaped tablespoon cherry pie filling into the centre of each.
17. Store in the fridge until ready to serve.