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
1spring form pan
1tablespoon unsalted butter, room temperature
Chocolate Cookie Crust:
30chocolate wafer cookies, finely ground
2tablespoons granulated sugar
6 tablespoons unsalted butter, melted and cooled to room tem- perature
Filling:
3 packages
1½ cups granulated sugar
¼ teaspoon sea salt
5 large eggs, at room temperature
2teaspoons pure vanilla extract
1cup sour cream
4ounces bittersweet chocolate, melted and cooled slightly
1tablespoon 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
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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