Chocolate Cheesecake Cupcakes

I have already spoken about the Power of Ganche, how I believe it has the ability to heal many things.  Life, especially in these charged times, can be hard.  It’s hard dealing with things like prolonged unemployment and all of the frustration that comes with it.  I have been without a paying job for more months than I can share without shame, and some days—usually the ones when I know a job I was cautiously excited about is filled—are especially maddening. 

Early one morning, I stumbled across a peppy, can-do woman hosting a Food Network show called “Chic and Easy.” She whipped up these cupcakes in a flourish of movement and optimism. 

At a more reasonable hour, I did the same, needing to accomplish something that day.  The result was one of the best desserts I’ve ever had.  They were rich and decadent and not overly sweet.  I don’t like messing with sticky frosting, because I manage to get it everywhere, but coating these fudgy gems was a mess-less breeze. 

So when life is bearing down a little too hard, try out these Chocolate Cheesecake Cupcakes and let the ganache do its job.

Chocolate Cheesecake Cupcakes with Ganache Frosting

by Mary Nolan

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt 6 tablespoons butter, softened

3/4 cup sugar, plus 2 tablespoons

1 egg, at room temperature

2/3 cup milk, at room temperature

4 ounces cream cheese, softened

2 teaspoons vanilla extract

2 tablespoons mini semisweet chocolate chips

2 tablespoons chopped pecans

Ganache frosting, recipe follows

Directions

Place rack in the middle of oven and preheat to 350 degrees F.

Line 12 muffin cups with cupcake papers.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.

In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla.

Stir in the chocolate chips and pecans.

Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each (about a tablespoon), then top with remaining batter.  Filling cream cheese filling should not be visible.

Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.

Dip each cupcake into the ganache, forming an even layer of frosting. Top with chopped pecans if you wish.  Place in the refrigerator to set, about 15 minutes.

Ganache Frosting:

3/4 cup semisweet chocolate chips

1/2 cup heavy cream

1/2 teaspoon instant espresso powder, optional

Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.

The Power of Ganche: Chocolate Torte with Pistachios

Sometimes, I understand how silly foodies can be. I feel it when I’m running around the kitchen, photographing chopped blueberries in natural light and artfully arranging plates of food when everyone else just wants to eat it. Maybe it’s a romantic and slightly naïve sentiment, but I truly believe in the power of good food—that it can nourish the soul as well as the body.

There’s one food that I think has the power to heal the world. Two words, say it with me, Chocolate Ganache.

It’s a painfully simple mixture of chocolate and cream, yet I’m pretty sure it has supernatural powers. It could end the war, keep Charlie Sheen sober, make M. Night Shyamalan movies good again!

It already demonstrated its powers just this Thanksgiving. I was making a Chocolate Torte for the feast’s dessert. It baked perfectly, yet when I tried to remove it from the pan, it wasn’t coming out. After twenty tense, nail-biting minutes of scraping and running over the burner, and getting my mom to help, my sister had to bang and pry it out of the pan because I was too scared to do it.  It was mostly whole and still completely delicious, but it was rough around the edges. It wasn’t perfect, and I was upset. Because it was THANKSGIVING and IT NEEDED TO BE PERFECT! (Of course, the meal was anything but perfect, as most holiday meals are, but the food was excellent, and no one else cared that due to minor problems and setbacks, we didn’t eat until almost eight.  Dinner was scheduled for six.)



Enter the ganache. I poured it over the cake and it covered the tears and small divots, and kept me from having to resort to cake surgery and the consequent “it looks weird, but it tastes GREAT!” dance for my family.



It was a Thanksgiving Miracle!! And the power of ganache!

Ultimately, the dessert came together winningly, the torte was dense and sweet; the ganache was velvety and robustly chocolate; the pistachios added some crunch and luxury to an already elegant dish.

So you work on making this torte and believing in the power of food. And I’ll go feed some of this to M. Night Shyamalan, and see if we can get another miracle.



Torte

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon salt
1/4 teaspoon baking powder
8 ounces semisweet chocolate chips
1 1/4 cups sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup low-fat buttermilk

Ganache
1/2 cup heavy cream
4 ounces semisweet chocolate chips

1/4 cup shelled, unsalted pistachios, coarsely chopped


Directions
Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.

In a large heatproof bowl set over a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes Make sure the water does in the saucepan does not touch the bowl. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, and buttermilk. Fold in flour mixture just until combined.

NOTE: The chocolate wasn’t too hot after melting, but tempered in the eggs by whipping them slightly with the buttermilk adding a bit of the chocolate before adding that mixture to the chocolate. I didn’t want to take the chance of the eggs cooking when added to the warm chocolate.  Also, you want to make sure the buttermilk is at room temperature or close to it.

Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 55 to 70 minutes, depending on your oven. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).

Make ganache: In a small saucepan, bring cream to a simmer, stirring often. Remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon. It shouldn’t take more than 5 to 10 minutes.

Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and let it drip down the sides.  Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.

Chef's Note: Make sure you remove the torte from the pan 5 to 10 minutes after baking.  I didn't, and you know what happened.  ;-)