I already am a huge fan of cheesecake, but coffee cheesecake cupcakes are my new favorite flavor.

This recipe combines three of my favorite things: coffee + cheesecake + chocolate. These are super easy to make with only four ingredients for the batter.

I’m just a little bit proud of the alliteration that is the title of this post.

I love making cheesecake in the form of cupcakes for several reasons: (1) You don’t need to have a cheesecake pan. (2) These cook faster than a regular cheesecake. (3) Talk about the perfect portion control. A cupcake is only about 3 bites, enough to satisfy you without going overboard… unless of course, you eat 4 cupcakes!

This recipe is a slight variation of my original cheesecake cupcake recipe.

Chocolate and Coffee Cheesecake Cupcake Ingredients

For the cheesecake batter:

• 3 packages of softened cream cheese (8 ounces each)
• 1 cup sugar
• 4 eggs
• 1 tablespoon instant coffee, dissolved in 1 ounce of hot water

For the Chocolate Ganache

• 3 ounces dark chocolate chips
• 1/3 cup heavy cream
• 1 teaspoon instant coffee powder

For the Coffee Whipped Cream

• 1/2 cup heavy cream
• 2 teaspoons sugar
• 1 teaspoon instant coffee

Directions

1. Preheat oven to 325° F. Using a hand mixer or a stand mixer, cream together cream cheese and sugar until smooth, scraping down the sides of bowl as necessary. Add coffee, then eggs one at time.
2. In a lined cupcake tin, fill the cupcake liners 3/4 full. You should have about 24 cupcakes. Bake for 40-45 minutes. Remove cupcakes from oven, they will fall slightly in the middle.
3. Once cupcakes are completely cooled, make the chocolate ganache. Put the chocolate chips in a bowl. In a small saucepan, add the heavy cream and the instant coffee, heat it until it is almost boiling, then pour it on top of the chocolate chips. Let it set for 1 minute, then stir until smooth.
4. Carefully spoon the chocolate ganache into the center of each cupcake. Refrigerate until time to serve.
5. Right before serving, make the whipped cream. Add the heavy cream, instant coffee, and sugar to a stand mixer with a whisk attachment. Beat on medium-high until stiff peaks form. Use an icing bag and decorating tip of your choice to decorate with the whipped cream. Add chocolate shavings if desired.

Note: Since there is no crust, this dessert is naturally gluten-free!

Check out all our cheesecake recipes here. Check out all of our coffee posts here.