Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This keeps your cupcakes from sticking and makes cleanup easier.
- In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. This step is crucial for achieving a creamy texture.
- Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated for a silky batter.
- Stir in Nutella and vanilla extract until fully combined. The chocolate-hazelnut goodness will start to shine!
- In another bowl, mix crushed graham crackers with melted butter until crumbly. This will be your base.
- Place a tablespoon of the graham cracker mixture at the bottom of each cupcake liner. Pack it down slightly to form a crust.
- Pour the cheesecake mixture over the crust, filling each liner about 3/4 full to allow for rising.
- Bake for 20-25 minutes or until the centers are set. They should be firm but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the tin before transferring them to a wire rack.
- Refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld beautifully.
Best ways to enjoy it
These Nutella Cheesecake Cupcakes are fantastic on their own, but they can be enhanced further! Consider drizzling extra Nutella over the top and adding a sprinkle of crushed hazelnuts for crunch. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the dessert. They’re also wonderful served alongside a cup of coffee or tea, making them a hit at any gathering.
Storage and reheating tips
To keep your Nutella Cheesecake Cupcakes fresh, store them in an airtight container in the refrigerator. They will last for up to a week, though it’s hard to resist them for that long! If you want to keep them for an extended period, consider freezing them. They can be frozen for up to three months. Just make sure to wrap each cupcake individually in plastic wrap before placing them in a freezer bag.
Helpful cooking tips
For the best results, slice the cream cheese into chunks before softening it; this speeds up the warming process. Ensure you don’t overbake the cupcakes! They should be removed from the oven while they still have a bit of jiggle; they will continue to set as they cool. Additionally, allowing the cupcakes to chill enhances the flavors, so don’t skip that step.
Creative twists
This recipe lends itself well to various flavors. Why not swap the Nutella for peanut butter for a nutty twist? You can also add a swirl of raspberry or strawberry puree into the cheesecake mix for a fruity note. For a key lime variation, replace the Nutella with key lime juice and zest, and top with a lime-flavored whipped cream.
FAQs
What is the prep time for these cupcakes?
The prep time for these Nutella Cheesecake Cupcakes is around 15 minutes, with an additional 2 hours for cooling.
Can I use different types of cream cheese?
Yes! You can use reduced-fat cream cheese if you prefer a lighter version. Just ensure it’s room temperature for easy blending.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to a week. For longer storage, wrap individually in plastic wrap and freeze for up to three months.
