Recipe courtesy of Crystal Jones

Marilyn Mon'Mosa Cheesecake Cupcake

  • Level: Intermediate
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 30 min
  • Yield: 36 mini cupcakes
Share This Recipe

Ingredients

Mimosa Orange Cupcake:

3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 stick (1/4 cup) butter, at room temperature 

1/2 cup granulated sugar

1 egg

1/4 cup milk

1/2 teaspoon vanilla

1 1/2 tablespoons champagne

Zest and juice of 1 orange

White Chocolate Cheesecake:

One 8-ounce package cream cheese

1/4 cup granulated sugar

1 teaspoon vanilla

1 egg

1 ounce white baking chocolate

72 white chocolate chips

Champagne Buttercream Frosting:

2 sticks (1 cup) butter, at room temperature

1 1/2 cups confectioners' sugar

1/4 cup champagne

1/2 teaspoon vanilla 

Pinch of salt

Directions

  1. Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
  2. For the mimosa orange cupcake: In a medium bowl, combine the flour, baking powder and salt. Set aside.
  3. Using a stand mixer with the paddle attachment, cream the butter and sugar on medium speed. Mix in the egg. In two parts, alternate adding the milk with the dry ingredients. Add the vanilla and beat until well blended. Fold in the champagne and orange zest and juice. 
  4. For the white chocolate cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes. 
  5. In a double boiler, melt the white baking chocolate. Mix into the cheesecake batter until combined. 
  6. Layer the cupcake liners with the mimosa orange cupcake batter first. Add 2 white chocolate chips to each, and then top with a layer of the white chocolate cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.) 
  7. Bake about 18 minutes. Set aside to cool completely.
  8. For the champagne buttercream frosting: Beat the butter in a stand mixer until light and fluffy. Add the confectioners' sugar 1 cup at a time, beating after each addition. Add the champagne, vanilla and salt and beat until creamy.
  9. Put the frosting in a piping bag and frost the cooled cupcakes generously.

Cook’s Note

Don't overdo the champagne, which could cause runny batter and the frosting to break apart.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.