Chocolate Mint Cheesecake Cupcakes

Chocolate Mint Cheesecake Cupcakes

18 Chocolate Mint cookies, such as thin mints or grasshopper variety 

16 ounces cream cheese, at room temperature

1/2 cup plain Greek yogurt

1 cup semi-sweet chocolate chips, melted and slightly cooled

1/4 cup sugar

pinch of salt

1 teaspoon pure peppermint extract

2 large eggs, at room temperature

Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 cookie in the bottom of each of 18 lined cups.

In the bowl of a stand mixer, (or in large bowl with a hand-held mixer), beat the cream cheese, yogurt, and melted chocolate at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and a pinch of salt and beat until combined. Beat in peppermint extract.

Beat in one egg at a time, scraping down the sides of the bowl as needed.

Spoon batter evenly among the 18 lined cups, filling each almost to the top (I like to use an ice cream scoop to keep each cheesecake a uniform size). With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is 

set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 2 hours, or up to overnight, before serving.