If you’re craving a dessert that delivers the fudgy richness of brownies combined with the creamy tang of cheesecake, then this Brownie Cupcake Cheesecakes Recipe is your new best friend in the kitchen. Each bite is like a little celebration of chocolatey goodness swirled with luscious cheesecake, perfect for impressing friends or treating yourself to something decadent yet easy to make. With just a handful of simple ingredients and straightforward steps, these mini delights bring the best of both worlds into one irresistible treat that’s sure to become a staple in your dessert rotation.
Ingredients You’ll Need
This Brownie Cupcake Cheesecakes Recipe calls for ingredients that are pantry-friendly yet essential to building layers of flavor and texture. Each component plays a special role, from the richness of butter and cream cheese to the deep chocolate notes from cocoa powder and chips.
- 1/2 cup unsalted butter, melted: Adds moistness and a buttery base for the fudge-like brownie batter.
- 1 cup granulated sugar: Sweetens the brownies perfectly.
- 2 large eggs: Provide structure and richness to the cupcake batter.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a warm, sweet aroma.
- 1/2 cup all-purpose flour: The foundation that gives the brownies their tender crumb.
- 1/3 cup unsweetened cocoa powder: Packs that essential chocolaty punch.
- 1/4 teaspoon baking powder: Helps the cupcakes rise just enough without losing their fudgy integrity.
- 1/4 teaspoon salt: Balances the sweetness and boosts the chocolate flavor.
- 8 oz cream cheese, softened: Creates the creamy and slightly tangy cheesecake topping.
- 1/4 cup granulated sugar: Sweetens the cheesecake layer for smooth richness.
- 1 large egg: Binds the cheesecake ingredients for a silky texture.
- 1 teaspoon vanilla extract: Adds depth to the cheesecake flavor.
- 1/2 cup semi-sweet chocolate chips: For an optional luscious ganache drizzled on top.
- 1/4 cup heavy cream: Makes the ganache smooth and glossy.
How to Make Brownie Cupcake Cheesecakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure your mini cheesecakes come out easily and keep their shape beautifully. This small prep step ensures a smooth baking process.
Step 2: Whisk Together the Brownie Batter
In a large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Whisk until you get a smooth, glossy mixture. This blend of butter and sugar foreshadows the brownie’s decadent texture and rich flavor.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. These dry ingredients will create the perfect balance of fudgy, cakey brownie texture. Gradually incorporate this into the wet mixture, stirring gently until just combined to avoid overmixing.
Step 4: Fill the Cupcake Liners
Divide the brownie batter evenly among the cupcake liners, filling each about three-quarters full. This allows room for the cheesecake layer without overflowing during baking.
Step 5: Prepare the Cheesecake Mixture
Beat together the softened cream cheese, sugar, egg, and vanilla extract in a clean bowl until smooth and creamy. This tangy cheesecake swirl is what sets these cupcakes apart from ordinary brownies, adding richness and a delightful contrast.
Step 6: Add the Cheesecake Swirl
Drop a spoonful of the cheesecake mixture on top of each brownie batter-filled liner. Using a knife or toothpick, gently swirl the cheesecake mixture into the brownie batter to create beautiful marbled patterns that will bake into each cupcake.
Step 7: Bake to Perfection
Bake the cupcakes for 18 to 20 minutes, or until the brownie cupcakes are set and a toothpick inserted into the center comes out with a few moist crumbs. The cheesecake layer will firm up just right, remaining creamy without overpowering the chocolate base. Allow them to cool completely before adding the finishing touches.
Step 8: Optional Ganache Drizzle
For an extra touch of indulgence, heat the heavy cream until it simmers, then pour it over the chocolate chips. Let this sit for a couple of minutes before stirring until silky smooth. Drizzle the ganache over the cooled Brownie Cupcake Cheesecakes Recipe to create an irresistible glossy finish.
How to Serve Brownie Cupcake Cheesecakes Recipe
Garnishes
To elevate your Brownie Cupcake Cheesecakes Recipe presentation, consider a dusting of powdered sugar, a sprinkle of cocoa powder, or some fresh berries like raspberries or strawberries. A sprig of mint also provides a lovely pop of color and freshness, balancing the richness perfectly.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a sophisticated twist, serve alongside a small cup of espresso or a rich red wine like a Merlot which complements the chocolate and cheesecake flavors beautifully.
Creative Ways to Present
Try serving these brownie cheesecake cupcakes on a tiered dessert stand for a party. You can also place them in decorative mini cupcake wrappers or box them up as delightful homemade gifts. For an extra festive feeling, top each cupcake with mini chocolate shavings or edible gold dust.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Brownie Cupcake Cheesecakes Recipe in an airtight container in the refrigerator for up to four days. This helps keep the cheesecake topping fresh and your brownies tender without drying out.
Freezing
If you want to prepare these treats in advance, you can freeze them without ganache for up to three months. Wrap each cupcake individually in plastic wrap, then place in a freezer-safe container. Thaw overnight in the fridge before serving and add your ganache drizzle fresh for the best experience.
Reheating
To enjoy these cupcakes warm, let them come to room temperature and then heat in the microwave for about 10-15 seconds. This will soften the brownie base and warm the cream cheese layer, making them taste just out of the oven without losing moisture.
FAQs
Can I use a different type of chocolate in this recipe?
Absolutely! Semi-sweet chocolate chips are classic, but feel free to try dark, milk, or even white chocolate chips to suit your taste. Each variety will slightly change the flavor profile, giving you flexibility to customize these cupcakes.
Is it necessary to use cream cheese at room temperature?
Yes, using softened cream cheese makes it much easier to get a smooth cheesecake swirl. Cold cream cheese can result in lumps and won’t blend as evenly with the other ingredients.
Can I make these gluten-free?
You sure can! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. Just be sure your blend contains xanthan gum or another binder to maintain the brownie’s structure and texture.
How do I know when the brownies are done baking?
Watch for a firm but moist center. When a toothpick inserted into the middle comes out with a few moist crumbs, the cupcakes are baked perfectly — avoiding overbaking ensures they stay fudgy rather than dry.
Can I double the recipe for a larger batch?
Yes, doubling the ingredients is straightforward. Just be sure to bake in batches or use multiple muffin tins so the cupcakes have room to bake evenly, and watch your oven times closely.
Final Thoughts
There’s something incredibly joyful about combining brownies and cheesecake into one sweet, rich treat, and this Brownie Cupcake Cheesecakes Recipe does just that with ease and love. Whether for a cozy family night or a fun party dessert, these cupcakes bring warmth and smiles all around. Give this recipe a try—you might just find your new favorite way to enjoy two classic desserts at once!
Print
Brownie Cupcake Cheesecakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Brownie Cupcake Cheesecakes, a perfect blend of rich, fudgy brownie and creamy cheesecake swirled together in a convenient cupcake form. Perfect for parties or an indulgent treat, these cupcakes are topped with an optional smooth chocolate ganache for an extra layer of decadence.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Ganache (Optional)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Wet Ingredients for Brownie Batter: In a large bowl, whisk together the melted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Fill Muffin Cups with Brownie Batter: Divide the brownie batter evenly among the cupcake liners, filling each approximately 3/4 full for adequate space for the cheesecake topping.
- Prepare Cheesecake Mixture: In another bowl, beat together 8 oz softened cream cheese, 1/4 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Add Cheesecake Swirl: Spoon a dollop of the cheesecake mixture over the brownie batter in each muffin cup. Use a knife to gently swirl the cheesecake into the brownie batter to create a marbled effect.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes or until the brownie cupcakes are set and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cupcakes to cool completely before adding ganache.
- Make Optional Chocolate Ganache: Heat 1/4 cup of heavy cream in the microwave until it begins to simmer. Pour the hot cream over 1/2 cup semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to melt, then stir until smooth and glossy. Drizzle the ganache over the cooled cupcakes for an extra rich finish.
Notes
- Ensure cream cheese is softened to room temperature for smooth cheesecake mixture.
- Do not overmix the batter to maintain a tender brownie texture.
- Use a toothpick to test doneness—some moist crumbs are better than a wet batter.
- The chocolate ganache is optional but highly recommended for a rich topping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
