Chocolate Ganache Cupcakes with Cherry Cheesecake
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.
- 1 box
- cake mix, devils food
- 1 c
- (8 oz) plain greek yogurt
- 1 pkg
- no bake jello cheesecake mix
- 1 pkg
- milk chocolate chips
- 1/2 c
- maraschino cherries patted dry
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.
Save your plugs.
Using a pastry bag and a 21 tip (wilton), scoop out 1/2 of your cherry cheesecake filling, place in bag, and proceed to fill cupcakes till almost to the top, see below.
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.