Tag Archives: mini

Mini Cheesecake Bites

6 May

My big sister made these awesome little cheesecake bites for our brother’s wedding last month. She made three flavors: plain, chocolate chip, and caramel pecan. The funny part was that she didn’t really think about recipe yield when she started off, and just followed the standard recipe… for all three of them. Since she went with mini, she ended up with over 200 cheesecake bites. We had enough for the rehearsal dinner AND for the dessert buffet at the wedding!

Everyone’s favorite was the caramel pecan. What do you think? Which one would be your favorite? Or would you create a new flavor? The cool thing about this recipe is that it’s easy to swap toppings to customize your own. Chips, nuts, candies, jams, syrups… so much could work here.

Caramel Pecan

Chocolate chip was pretty good too, though I would prefer it to be a little more chocolate-y. Maybe Oreos? Or a fudge layer? I might have to think about that and try this recipe again.

Chocolate Chip

Mini Cheesecake Bites adapted from KraftRecipes.com

1 cup graham cracker crumbs
3/4 cup plus 2 tablespoons sugar, divided
3 tablespoons butter, melted
3 (8 oz) packages cream cheese, softened
1 teaspoon vanilla
3 eggs
Optional toppings: chocolate chips, caramel ice cream topping and pecans, chopped fruit pieces, etc.

Preheat oven to 350 F. Mix graham crumbs, 2 tablespoons sugar, and butter until well-blended. Press onto bottoms of paper-lined mini muffin tin cups.

Spread desired toppings over crust: (1) For plain, skip this step. (2) For chocolate chip, add chocolate chips. (3) For caramel pecan, add caramel ice cream topping and crushed pecans.

Beat cream cheese, remaining sugar, and vanilla with mixer until thoroughly blended. Add eggs one at a time, mixing on low speed after each one until just blended. Pour over crusts. Sprinkle a few more pieces of selected toppings.

Bake 15-18 minutes or until centers are almost set. Cool completely. Refrigerate at least 2 hours or overnight before serving.

Enjoy!

Linking up with:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Up from Covered in Grace
Market Yourself Monday from Sumo’s Sweet Stuff
Time for a Party from Fine Craft Guild
Made by you Monday from Skip to my Lou
Anything & Everything Link-Up from My Thrifty Chic and The Sapphire Bee
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Blog Link Party from Somewhat Simple
Create It Thursday from Lamberts Lately

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Guest Post: Mini Mocha Cupcakes with Chocolate Glaze

3 Nov

Today’s post comes from my BFF Lauren, a.k.a. Betsy Bundt. She’s a whiz in the kitchen, and she loves a challenge. so she’s going to show you how she made these amazing mini mocha cupcakes. 

While Susie continued to work on the Halloween Cake Pops, my half of the mess was Mini Mocha Cupcakes with Chocolate Glaze. It came from a Martha Stewart recipe I found online. The main cake recipe included a recipe for a coffee syrup, chocolate mousse, and chocolate glaze. Honestly, I didn’t use half the recipes, but instead took inspiration from them. I used a moist devil’s food cake mix because, let’s be honest, they are just as good as baking from scratch. I am of the opinion if you’re going to make something from scratch, like the mousse and glaze for this recipe, then you can cheat in other areas and it’s still practically homemade.

So I started with the cake mix, added the required eggs and liquids, poured into mini cupcake pans (yes, with an ice cream scoop), and popped them in the oven. While they were baking, I worked on the glaze, which was just a thin ganache (and by thin, I mean a thinner consistency than I would use for truffles) and the mousse. 

I was lazy and didn’t want to make the coffee syrup, plus in my experience, it can make the cake soggy, especially if you want them to last for a couple days. So you ask, “But Betsy, the syrup is where the coffee flavor comes from. Did you just make everything chocolate flavored?” No, I adjusted where the flavors came from slightly. I nixed the syrup and instead made the mousse mocha flavored. I added a packet of Starbucks Via instant coffee in extra bold Italian Roast. I added the powder to the cream before I whipped it, allowing it to dissolve as I was whipping. As the recipe continues, I added the melted chocolate and Voila: mocha mousse. It has a pretty strong coffee flavor, but the sweetness of the chocolate makes it really smooth. I popped that in the fridge to firm up a little and moved on to the glaze.

I followed the recipe which was for 92 mini cupcakes and I had about 48 or so because I was thinking, “Hey, you can never have too much ganache.” After the ganache was smooth, I set that aside to let it cool (I let it get close to room temperature).

Meanwhile the cupcakes were done baking and removed from the pans to cool.

After the cupcakes were cool, I cut the tops off to fill with mousse and dip in the glaze. I put the mousse in a pastry bag to easily fill each center. I filled with one hand and dipped the top with the other and assembled.

And the final product. Delicious and rich. I didn’t have any problem feeding them to people. Susie took some to a family function and I took some to work where they disappeared pretty quickly. I even got a compliment that I could take on a local bakery any day with this cupcake. Not too shabby.

Betsy Breaks It Down:

  • This was pretty time consuming, so make sure you have plenty of time when you begin this endeavor.
  • WAY WAY WAY TOO MUCH GANACHE. Even if I did have 92 cupcakes, it STILL would have been too much. Halve or quarter the recipe.
  • If you don’t like a strong coffee flavor, I would recommend a weaker instant coffee. The Italian Roast is really strong.
  • It’s ok to cheat on recipes and adjust for you. I used to have a compulsive need to follow the recipes, but I have loosened up my cooking style and try to experiment more.

Happy Baking!
BB