These Jaffa Cheesecake Cupcakes (Cheesecupcakes?), might give you a coronary but they will also make you a very happy bear.
Now, take:
250g Chocolate Biscuits
125g Salted Butter
250g Cream Cheese (full-fat)
1/3 Cup Brown Sugar
300ml Thickened Cream (full-fat)
100g Lindt Dark Orange Chocolate
Packet of Jaffas
2 tsp Gelatine
2 Tbsp Boiling Water
Pinch Salt
Splash Vanilla Essence
Chocolate Shavings
Step One,
Take cream cheese from fridge and allow to soften (approx. 30 min). Take patty liners and line 12-hole muffin tray (I like the double liners - outer al-foil, inner paper [see pic]).
Now, crush biscuits with rolling pin or in a food processor to crumbs. Melt butter at 10 second intervals until liquid.
Add butter to biscuits and mix thoroughly.
Spoon mixture into pan and press into the liners to form the base. Place in fridge.
Step Two,
Place cream cheese and sugar in a deep, large bowl. Beat together until completely combined.
Melt chocolate at 10 second intervals until liquid (keep an eye on this - can burn easily!).
Add cream to cream cheese mixture while chocolate is melting and beat together.
Fill kettle to boil, and then crush 1/2 cup of Jaffas (I used the bottom of a mug for this).
Now add chocolate, crushed jaffas, vanilla, and salt, and beat mixture thoroughly until evenly combined.
Step Three,
Place gelatine in a cup, add two tablespoons of boiled water and mix thoroughly. Immediately add to cake mix and beat thoroughly.
Transfer mixture to a large jug, and remove chilled base tray from the fridge.
Gently divide mix among the bases, pouring and using a spoon. Place in fridge for five minutes.
Step Four,
Taste test the remaining mix while watching this,
Step Five,
After watching the video, take tray from fridge, decorate with leftover Jaffas and chocolate shavings.
Return to fridge to chill overnight.
...
The recipe can be adjusted as you wish
with other yummy combos -
Cherry Ripe, White Choc-Lime-Coconut, Oreo,
Caramel Chocolate, Bounty, or Mocha!
Nom nom! Have a splendid day! xx
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