Sure! Here’s a recipe for Brownie Cheesecake Cupcakes — a rich and delicious treat that combines fudgy brownies with creamy cheesecake in individual cupcake form.
Brownie Cheesecake Cupcakes
Ingredients
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Cheesecake Layer:
- 8 oz (1 package) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Optional toppings: mini chocolate chips, crushed Oreos, or a drizzle of chocolate syrup
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners (makes about 12).
- Make the Brownie Layer:
- In a medium bowl, mix melted butter, sugar, eggs, and vanilla.
- Add cocoa powder, flour, salt, and baking powder. Stir until just combined.
- Spoon about 1 heaping tablespoon of brownie batter into the bottom of each cupcake liner.
- Make the Cheesecake Layer:
- In another bowl, beat the softened cream cheese with sugar until smooth.
- Add the egg and vanilla and mix until creamy and well combined.
- Spoon about 1 tablespoon of cheesecake mixture over the brownie layer in each liner.
- Add optional toppings if desired (e.g., sprinkle mini chocolate chips on top).
- Bake for 20–25 minutes or until the cheesecake is set and a toothpick inserted into the brownie comes out with a few moist crumbs.
- Cool completely in the pan, then refrigerate for at least 1 hour before serving for best texture.
Tips
- These are even better the next day after chilling overnight.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
Would you like a printable version or a graphic recipe card?
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