Colorado Mel's Glazed Chocolate Cheesecake Cupcakes

Indulge in the decadent allure of Colorado Mel's Glazed Chocolate Cheesecake Cupcakes—a dessert that combines two timeless classics into one irresistible bite-sized treat. These rich and creamy cheesecake cupcakes feature a buttery crust made from crushed chocolate sandwich cookies, topped with a silky, chocolate-infused cheesecake filling. Each cupcake is crowned with a luscious, glossy chocolate glaze that takes indulgence to the next level. Perfect for any occasion, these mini desserts are as stunning as they are delicious, with a flawless balance of sweetness and texture. Whether served at a party or enjoyed as a personal indulgence, these cupcakes are guaranteed to wow. Plus, they’re simple to make with just 25 minutes of prep time! Be sure to chill them for ultimate flavor and garnish with a dusting of powdered sugar for that picture-perfect finish.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups Crushed chocolate sandwich cookies
• 5 tablespoons Unsalted butter, melted
• 16 ounces Cream cheese, softened
• 0.75 cups Granulated sugar
• 2 pieces Large eggs
• 0.5 cups Sour cream
• 1 teaspoon Vanilla extract
• 1 cups Semi-sweet chocolate chips, melted
• 0.5 cups Heavy cream
• 0.75 cups Semi-sweet chocolate chips (for glaze)
• 2 tablespoons Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a standard 12-cup muffin tin with cupcake liners.

Step 2

In a medium-sized bowl, combine the crushed chocolate sandwich cookies and melted butter. Stir until the mixture resembles wet sand.

Step 3

Divide the cookie mixture evenly among the cupcake liners, pressing it firmly down into the bottom to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.

Step 5

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 6

Mix in the sour cream and vanilla extract, followed by the melted chocolate. Beat until fully combined and smooth.

Step 7

Spoon the cheesecake batter evenly over the prepared crusts, filling each liner almost to the top.

Step 8

Bake in the preheated oven for 18-20 minutes, or until the centers are just set and slightly jiggle when moved.

Step 9

Remove from the oven and let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 2 hours, or until fully chilled.

Step 10

For the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl.

Step 11

Let the mixture sit for 2-3 minutes, then stir until smooth and glossy.

Step 12

Spoon the glaze over the chilled cheesecake cupcakes, spreading it to the edges. Allow the glaze to set for 30 minutes in the refrigerator.

Step 13

Optional: Dust the tops with powdered sugar before serving for an extra touch of elegance.

Nutrition Facts

Serving size	(1652.8g)

Amount per serving	% Daily Value*
Calories	6447.2

Total Fat 443.4g	0%
Saturated Fat 256.3g	0%
Polyunsaturated Fat g
Cholesterol 1206.7mg	0%
Sodium 2546.2mg	0%
Total Carbohydrate 575.2g	0%
Dietary Fiber 34.0g	0%
Total Sugars 453.4g
Protein 79.6g	0%

Vitamin D 80IU	0%
Calcium 1018.1mg	0%
Iron 24.8mg	0%
Potassium 2095.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 4.8%

Carbs: 34.8%