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Graham Cracker Crust: 1 1/4 cups graham cracker crumbs 5 tablespoons melted salted butter 1/4 cup granulated sugar Cupcakes: 2 1/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder, sifted 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 cup buttermilk, at room temperature 1 cup hot water or coffee 1/2 cup vegetable oil 2 large eggs, at room temperature 2 teaspoons vanilla extract Cheesecake Filling: 8 ounces softened cream cheese 1/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract
1 tablespoon all-purpose flour
Cream Cheese Ermine Frosting: 1/2 cup all-purpose flour 3/4 cup packed dark brown sugar (or granulated sugar) 1 cup milk 1/2 cup salted butter, softened 8 ounces softened cream cheese 1 teaspoon vanilla extract Garnishes: 1 1/4 cups coarsely chopped toasted pecans 1 container thick caramel sauce such as Mrs. Richardson’s or Marzetti 3/4 cup melted semi-sweet chocolate
Instructions:
Graham Cracker Crust: Preheat the oven to 350 degrees F. Line 24 muffin cups with green paper liners. In a small bowl, mix together the cracker crumbs, butter, and sugar until well combined. Place 1 packed level tablespoon of the crumb mixture into each muffin cup. Flatten with your fingertips. Bake for 5 minutes. Allow the crust to cool while you make the cupcake batter.
Cupcakes: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt until combined. Whisk in the buttermilk, coffee, and oil. Add the eggs and vanilla and beat until smooth. Spoon enough batter into each cupcake well until it reaches 2/3 of the way up the sides. Cheesecake Filling: In a small bowl, stir together the cream cheese and sugar until well-mixed. Add the egg and vanilla and beat thoroughly. Stir in the flour until smooth. Spoon a scant tablespoon into the center of each cupcake. Bake for 20 minutes or until a toothpick inserted near the center (in the cake portion) comes out clean. Let cool for 10 minutes, then remove cupcakes to a wire rack to cool completely.
Cream Cheese Ermine Frosting: In a medium saucepan, whisk together the flour and sugar (if using brown sugar, it will remain lumpy). Add in the milk a little at a time until smooth. Turn the heat to medium and cook, whisking constantly, for 7 minutes or until thickened like pudding. Pour into a heat-proof bowl that has been greased with cooking spray. Spray a piece of plastic wrap with cooking spray and place on top, touching the surface of the mixture. Cool completely. Once cool, add the butter and cream cheese to a stand mixer and beat until smooth. Gradually add in the flour mixture. Add vanilla and beat until light and fluffy. Spoon the frosting into a piping bag fitted with a large tip (any shape) and pipe an outline around the edge of a cupcake. Pipe another circle directly on top. Repeat with remaining cupcakes.
Garnishes: Pour the pecans into a shallow dish. Invert cupcakes over the pecans to adhere them to the frosting. Using a small spoon, fill the centers with about 1/2 tablespoon of caramel sauce. Spoon the melted chocolate into another piping bag and snip off the very tip. Drizzle over cupcakes and let stand until set.
Yield: 24 cupcakes.
Notes:
For a shortcut version, you can use a box of chocolate cake mix and a can of cream cheese frosting instead of making them from scratch.
