Miniature Dark Chocolate Cupcakes with Blackberry Sauce
Ingredients
- 15 chocolate creme-filled sandwich cookies, crushed
- 2 Tbsp butter, melted
- 2 (8-oz) pkg cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 6 oz bittersweet chocolate, melted and cooled slightly
- ¼ cup sour cream
- ⅓ cup heavy cream
- 4 oz semisweet chocolate
- Blackberry Sauce (recipe follows)
Instructions
- Preheat oven to 325°F.
- Stir together crushed cookies and melted butter in a bowl.
- Press about ½ Tbsp mixture into bottoms of 48 miniature muffin cups sprayed with baking spray with flour.
- Beat cream cheese and sugar at medium speed with an electric mixer until creamy.
- Beat in eggs.
- Stir in melted chocolate and sour cream.
- Spoon batter over prepared crusts.
- Bake 15 to 20 minutes or until centers are puffed and set.
- Cool in pans 5 minutes. Remove from pans, and cool completely on wire racks.
- Heat cream in a small saucepan over medium heat until bubbles just begin to form around edge of pan.
- Place semisweet chocolate in a small bowl; pour hot cream over chocolate, and let stand 5 minutes. Stir until smooth.
- Spread about 2 tsp chocolate over each cooled cheesecake.
- Serve with Blackberry Sauce.
- Store cheesecakes, covered, in refrigerator up to 3 days.
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