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
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 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.
