the liquids to the dry ingredients. Mix until
just combined.
4.
Divide evenly among prepared muf-
fin cups and bake the cupcakes in the
middle of the preheated oven for 25 to 30
minutes, or until puffed and they spring
back to the touch. Let muffins cool in
pan on cooling rack for 5 to 10 minutes.
Unmold and continue to cool on rack.
5.
While cupcakes are cooling, fill pastry
bag fitted with a star tip with the marsh-
mallow frosting. Once completely cool,
fill the cupcakes. Place star tip into the
lower center of the cupcake through the
top. Fill cupcake until the frosting slightly
bulges out of the top where it is being
filled. Spread any frosting that comes out
of the top of the cupcake with a spatula
Prepare Ganache Filling
6.
Put heavy cream into saucepan and
place over medium heat. Heat cream
until it is barely simmering. While cream
is heating, place chopped chocolate into
a small mixing bowl. Once heated, pour
cream over chocolate and stir together
until chocolate is melted and smooth.
7.
Dip the tops of the filled cupcakes in the
warm ganache. Refrigerate until set.
Nutritional information per cupcake:
Calories 193 (31% from fat) • carb. 32g • pro. 2g
• fat 7g • sat. fat 2g • chol. 28mg • sod. 213mg
• calc.6mg • fiber 1g
CHOCOLATE SWIRL
CHEESECAKE
Makes one 9-inch (spring form) cheese-
cake
1
spring form pan
1
tablespoon unsalted butter,
room temperature
Chocolate Cookie Crust:
30
chocolate wafer cookies,
finely ground
2
tablespoons granulated sugar
6
tablespoons unsalted butter,
melted and cooled to room tem-
perature
Filling:
3
packages (8-ounces each) cream
cheese, room temperature
1½
cups granulated sugar
¼
teaspoon sea salt
5
large eggs, at room temperature
2
teaspoons pure vanilla extract
1
cup sour cream
4
ounces bittersweet chocolate,
melted and cooled slightly
1
tablespoon cocoa powder
1.
Preheat oven to 325°F with the rack in
the middle of the oven. Place a rimmed
baking sheet on the rack; carefully fill it
with water. Butter a 9-inch spring form
pan; reserve.
2.
Prepare the crust. Put cookie crumbs,
2 tablespoons sugar and melted butter
in a small mixing bowl. Insert the mixing
beaters into the Cuisinart
®
Hand Mixer.
Mix on speed 2 until the mixture comes
together. Pat crumb crust evenly into bot-
tom and sides of prepared spring form
pan. Reserve.
3.
Prepare the cake. Cut each package
of cream cheese into 6 pieces and put
into a large mixing bowl. Mix cream
cheese on speed 4 until very smooth.
Scrape bowl and paddle with a large
rubber spatula and continue to beat on
Speed 2 while adding the sugar and salt.
Scrape bowl and beaters. Add eggs one
at a time, making sure each is incorpo-
rated into the batter before adding the
next. Mix in vanilla. Reduce to speed 2
and carefully mix in the sour cream in
three additions, being sure the batter is
homogenous. Reserve 1½ cups of the
filling. Pour the remaining filling into pre-
pared pan.
4.
Stir the cocoa powder into melted choco-
late. Add the chocolate mixture to the
reserved filling; stir to combine. Pour on
top of the filling in the pan and use knife
or spatula to create a swirl design.
5.
Put cake into the baking sheet in the pre-
heated oven. Add more water if any has
evaporated. Bake for 40 minutes, or until
cake is just set. Turn oven off and, with
door slightly ajar, leave cheesecake to
rest in oven for an additional hour.
6.
Remove cheesecake and place on a
cooling rack. Once completely cool wrap
well with plastic and refrigerate for at
least 6 hours before serving.
Nutritional information per slice (based on 16 slices):
Calories 404 (60% from fat) • carb. 34g • pro. 7g
• fat 28g • sat. fat 17g • chol. 134mg • sod. 251mg
• calc. 56mg • fiber 1g
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