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
Scale
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.
