Mocha Cheesecakes
Cheesecake: my eternal go-to for a quick, elegant cupcake. So easy! and everyone likes them so much! That said, I did get some complaints about the strength of the coffee flavor. If you are not a coffee fan, or prefer it to be a bit milder, you may want to adjust the amount of coffee you put in the recipe.
Crust:
1 1/2 cup chocolate graham crackers, finely ground (about 1 sleeve)
3 tbsp sugar
6 tbsp butter, melted
Preheat oven to 325 F.
Mix together all the ingredients until slightly moist. Press a thin layer into the bottom of your prepared cupcake liners.
Bake for 5 minutes.
Sour Cream Mixture:
1 1/2 cup sour cream
2 tsp coffee powder
3 tbsp sugar
Mix together until the coffee powder has dissolved fully into the mixture.
Set aside.
Cheesecakes:
3 tsp instant coffee/espresso powder
1 lb cream cheese (2 8-oz packages)
3/4 cup sugar
3 eggs
3/4 cup sour cream
2 tbsp flour
4 oz unsweetened chocolate, melted and cooled
Leave oven at 325 F.
Mix the coffee powder with 2 tsp of warm water and set aside.
Beat cream cheese and sugar until fluffy. Add eggs, one a a time. Add sour cream and flour, and mix until well-combined. Add the espresso mixture and the chocolate.
Fill the cupcake tins about 2/3 full.
Bake for ten minutes, then remove and top with sour cream mixture.
Bake another 10 minutes. When the cupcakes are done, turn off the oven and let them stand in it for another 25 minutes.
Remove cupcakes from the oven and sprinkle with cocoa powder.
Garnish as desired. Makes 30.
Adapted for cupcakes from rightathome.com
Bonus: This weekend I made fifty mint-chocolate whoopie pies for a library fundraiser!
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