My daughter and I created these luscious beauties on Saturday in preparation for our Fathers Day gathering.
They are amazingly moist, chocolatey and decadent!! With just the right amount of richness without them being overpowering, and the milk chocolate ganache? Oh my heaven's... we will leave it at that!! Next add the cherry cheesecake?? *insert bells*
What we love about them even more is the simplicity and ease of this recipe by using boxed cake mix and no bake cheesecake mix.
Ready for the recipe?
Here we go:
1 Box Devils Food cake mix
1 8oz plain Greek yogurt
1 pkg No Bake Cherry Cheesecake mix
1 pkg milk chocolate chips
1-1/2 cups cream
6-8 maraschino cherries, patted dry and quartered
Prepare your no bake cheesecake filling.
Follow instructions on package regarding milk and setting time. While cheesecake is setting, open up your package of cherries, place in a bowl, and using a very, very sophisticated method "aka a fork", scoop out the big pieces of cherries and discard. Reason we do this is that the bigger pieces of cherries will not pipe thru, it will clog your tip. When cheesecake filling is set, fold in your cherries and set in fridge till ready to use.
Can we talk about cupcake liners for a second? What has happened to the cupcake liners? I now have to pre-spray all my liners so they don't stick!! Whatever happened to the liners you would place without prep or fuss and they would hold their shape and not stick to the food? Ugh, another rant another day...
Save your plugs.
Using a pastry bag and a 21 tip (Wilton), scoop out 1/2 of your cherry cheesecake filling, place in a bag, and proceed to fill cupcakes till almost to the top, see below.
Proceed to plug the filling with the cake plugs you just removed. You will probably have to cut some away because of the now filled cupcakes, you won't need the entire plug.
Prepare your ganache. Pour cream in a small saucepan, let cream warm to almost high but not boiling, if it boils it will spill over, you don't want that, it's messy as all get out. While cream is warming, place your chocolate chips in a medium bowl. When cream is ready pour hot cream over chocolate chips and using a whisk, stir. Continue stirring till chocolate ganache becomes nice and glossy and smooth, this is when you know it's ready.
Note, ganache thickens upon standing. So, you can frost them two ways; you can dip the top of the cupcakes into the ready made more thinner ganache, wait a few minutes and then double dip. Or you can wait a few minutes till the sauce has thickend a little bit and then dip once. That is my preferred method (you know I'm about easy right)? Place on cooling rack and let ganache set for a few minutes.
Till next time!!
Disclaimer: I have never been professionally trained for either cooking or baking. This is for enjoyment only.
Dishin with Didi