If you’re searching for a dessert that combines the rich, fudgy goodness of brownies with the creamy delight of cheesecake, look no further than this Brownie Cupcake Cheesecakes Recipe. It’s the perfect sweet treat that’s both indulgent and uniquely charming, offering bite-sized joy with every forkful. Easy to make yet incredibly impressive, these cupcakes blend two classic favorites into one, guaranteed to become a new household favorite for celebrations or simply sweet cravings.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Brownie Cupcake Cheesecakes Recipe. Each component is simple yet essential, working together to create that unbeatable fudgy and creamy texture and perfectly balanced flavors.
- 1/2 cup unsalted butter, melted: Adds richness and keeps the brownie base moist.
- 1 cup granulated sugar: Sweetens the brownie and balances bitterness from cocoa.
- 2 large eggs: Provides structure and moisture for the brownies.
- 1 teaspoon vanilla extract: Brings warmth and depth to both brownie and cheesecake layers.
- 1/2 cup all-purpose flour: Gives body and texture to the brownie batter.
- 1/3 cup unsweetened cocoa powder: Delivers that classic chocolatey flavor.
- 1/4 teaspoon baking powder: Helps the brownie cupcakes rise just right.
- 1/4 teaspoon salt: Enhances all the flavors and cuts sweetness slightly.
- 8 oz cream cheese, softened: The star of the cheesecake layer, creamy and smooth.
- 1/4 cup granulated sugar: Sweetens the cheesecake topping perfectly without overpowering.
- 1 large egg: Binds the cheesecake mixture while keeping it silky.
- 1/2 cup semi-sweet chocolate chips: Optional but divine for adding pockets of melted chocolate or for ganache.
- 1/4 cup heavy cream: Essential for the silky chocolate ganache drizzle if you choose to add it.
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—this step is key to making sure your cupcakes come out clean, making them easy to share and serve.
Step 2: Whisk Together Wet Ingredients for Brownie Batter
In a large bowl, whisk the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and glossy. This wet mix is the foundation of your chocolaty brownie base and sets the stage for all the deliciousness to come.
Step 3: Combine Dry Ingredients and Mix with Wet
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet batter until just combined. Avoid overmixing to keep your brownies tender and soft.
Step 4: Portion the Brownie Batter
Divide the brownie batter evenly among the cupcake liners, filling them about three-quarters full. This ensures there’s enough room for the cheesecake layer to swirl in without overflowing.
Step 5: Make the Creamy Cheesecake Layer
In another bowl, beat the softened cream cheese with sugar, an egg, and vanilla extract until smooth and lump-free. This silky mixture will create the luscious cheesecake layer on top of your brownies.
Step 6: Add Cheesecake Swirls
Drop a spoonful of the cheesecake mixture onto each brownie cupcake. Then, take a knife and swirl it gently through the brownie batter. This creates beautiful marbled patterns while blending the two flavors perfectly.
Step 7: Bake to Perfection
Bake your brownies for 18 to 20 minutes, or until the cupcakes are set but still moist in the center. Use a toothpick to check for doneness — a few moist crumbs clinging to it is ideal. Let the cupcakes cool completely before moving on.
Step 8: Optional Chocolate Ganache Drizzle
To elevate this Brownie Cupcake Cheesecakes Recipe, heat the heavy cream until it’s just simmering, then pour it over the semi-sweet chocolate chips. Let it sit for two minutes to melt the chips, then stir until smooth. Drizzle this luscious ganache over the cooled cupcakes for an extra touch of elegance and flavor.
How to Serve Brownie Cupcake Cheesecakes Recipe
Garnishes
Add a festive touch by dusting the cupcakes with powdered sugar, sprinkling crushed nuts, or topping with fresh raspberries. These simple garnishes not only enhance the look but also add delightful textures and burst of freshness to each bite.
Side Dishes
Brownie Cupcake Cheesecakes shine on their own, but pairing them with a scoop of vanilla ice cream or a drizzle of raspberry sauce can turn this dessert into a show-stopping finale. Fresh fruit or a cup of robust coffee are equally wonderful companions.
Creative Ways to Present
Make these cupcakes the star of your next party by arranging them on a tiered dessert stand or in decorative cupcake wrappers for an upscale presentation. For a fun twist, serve them in mini paper baking cups nested inside colorful muffin liners for easy handling and vibrant flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brownie Cupcake Cheesecakes Recipe in an airtight container in the refrigerator. They will stay fresh and moist for up to 4 days, making them perfect to enjoy over a few days or bring to a friend’s gathering.
Freezing
These cupcakes freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months, providing you with a ready-to-go dessert anytime.
Reheating
For a warm, just-baked feel, thaw the cupcakes overnight in the refrigerator and then warm them in the microwave for about 15 seconds per cupcake. This revives their fudgy texture and enhances the luscious cream cheese flavor.
FAQs
Can I make this recipe dairy-free?
Absolutely! Swap the unsalted butter for a plant-based alternative, use dairy-free cream cheese, and substitute the heavy cream with coconut cream. These swaps keep the essence of the Brownie Cupcake Cheesecakes Recipe while fitting a dairy-free lifestyle.
Is it necessary to use cupcake liners?
While not strictly necessary, cupcake liners make it easier to remove the cupcakes from the pan and provide a neater presentation. If you prefer, you can grease the muffin tin well to prevent sticking.
Can I add nuts or other mix-ins?
Yes, feel free to add chopped walnuts, pecans, or even chocolate chunks into the brownie batter. Just fold them in before filling your cupcake liners for added texture and flavor.
How do I know when the brownies are done?
The best indicator is when the edges look set and a toothpick inserted in the center comes out with only a few moist crumbs. You don’t want to overbake or they might lose their fudgy texture.
Can I make the ganache ahead of time?
Definitely! Prepare the ganache a day in advance and refrigerate it. Before drizzling over the cupcakes, gently warm it until it’s pourable again for a smooth finish.
Final Thoughts
There’s truly something magical about the way this Brownie Cupcake Cheesecakes Recipe brings together two irresistible desserts into one perfect bite. Whether for a casual get-together or a special celebration, these treats always impress and satisfy. I can’t wait for you to try them and see just how wonderfully simple and delicious baking can be!
Print
Brownie Cupcake Cheesecakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Brownie Cupcake Cheesecakes, a delightful fusion of rich, fudgy brownies and creamy cheesecake swirls. Perfectly portioned as individual cupcakes, they bake to a moist, chocolaty perfection topped optionally with a luscious chocolate ganache drizzle. Ideal for dessert lovers seeking a unique treat that combines the best of both worlds in less than 40 minutes.
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 Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Ganache (Optional)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Prepare Brownie Batter: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until the mixture is smooth and combined thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet brownie mixture, mixing gently until just combined to avoid overmixing.
- Fill Cupcake Liners: Divide the brownie batter evenly among the cupcake liners, filling each about 3/4 full to allow space for the cheesecake swirl.
- Make Cheesecake Swirl: In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy without lumps.
- Add Cheesecake Layer: Drop a spoonful of the cheesecake mixture on top of each brownie cupcake. Using a knife or skewer, gently swirl the cheesecake into the brownie batter to create a marbled effect.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes. They are done when set and a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let them cool completely in the pan.
- Prepare Ganache (Optional): Heat the heavy cream in the microwave until it just begins to simmer. Pour over the semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Finish: Drizzle the ganache over the cooled brownie cheesecake cupcakes for an extra touch of richness before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth cheesecake swirl mixture.
- Avoid overmixing the batter to maintain a tender brownie texture.
- Using cupcake liners makes removal easier and cleanup quicker.
- The ganache is optional but adds a luxurious finish; you can substitute with any chocolate glaze or omit entirely.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
