If you’re looking for a supremely decadent dessert, this chocolate cookie dough cheesecake is it! Traditional graham cracker crust is topped with a thick layer of chocolate cookie dough, then finished with creamy cheesecake.
I’ve eaten probably more than my fair share of cookie dough in my lifetime. If I’m making cookies, you can safely wager that I’ll be trying at least a bite of unbaked dough (yes, even though you’re not supposed to). This chocolate cookie dough cheesecake is ideal for cookie dough lovers—and since there’s no egg in the dough, you can eat it guilt free!
A cinnamon-spiced chocolate cake is topped with a dulce de leche cream cheese frosting to make these decadent Mexican Chocolate Cupcakes.
These Mexican Chocolate Cupcakes are an ode to that signature Mexican chocolate flavor—deep, dark chocolate with cinnamon. Unfortunately, authentic Mexican chocolate can be a bit tough to find in your average grocery store, so this recipe makes a rough approximation by combining cocoa powder and ground cinnamon.
I couldn’t just top these with a basic buttercream, so to keep with our Mexican-inspired theme, I whipped up a cream cheese frosting sweetened with dulce de leche instead of confectioners’ sugar. It comes together in minutes and needless to say, it’s fantastic with these moist, fluffy Mexican chocolate cupcakes.
At its most basic, Mexican chocolate is a combination of chocolate, sugar, and cinnamon. It’s also common for Mexican chocolate to have chiles for bit of a kick, nuts, and additional spices like allspice and nutmeg. If you love the flavor of Mexican chocolate as much as I do, make sure you try my Buttermilk Mexican Chocolate Pound Cake too!
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