Name: Brownie Cupcakes with Cheesecake Swirl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 tbsp butter (softened); 1 package cream cheese (8oz); 1/3 cup sugar; 1 tsp vanilla extract; 1 large egg; 2 tbsp flour; 1 cup sugar; 1 cup brown sugar; 3/4 cup vegetable oil; 4 eggs; 2 tsp vanilla extract; 1 1/4 cup all-purpose flour; 1/4 tsp salt; 1 tsp baking powder; 6 tbsp cocoa powder (good quality); 2 oz dark chocolate (coarsely chopped); cayenne pepper (a pinch)

Recipe Print Comments

5 from 1 vote

This brownie cupcake recipe combine two of the best things ever: cheesecake and brownies. The texture on these amazing cupcakes is perfect - they're not too light yet not too dense. The cheesecake topping is just sweet enough and gives a bit of a crispy texture to counter the chewy brownie. Very, very yummy.

Brownie Cupcakes with Cheesecake Swirl

This brownie cupcake recipe combine two of the best things ever: cheesecake and brownies. The texture on these amazing cupcakes is perfect - they're not too light yet not too dense.

5 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: Servings

Calories: 228kcal

Author: Ben Rayl

Ingredients

for the cheesecake swirl:

3 tablespoon butter - softened
1 package cream cheese - 8oz
⅓ cup sugar
1 teaspoon vanilla extract
1 large egg
2 tablespoon flour

for the brownie:

1 cup sugar
1 cup brown sugar
¾ cup vegetable oil
4 eggs
2 teaspoon vanilla extract
1 ¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
6 tablespoon cocoa powder - good quality
2 oz dark chocolate - coarsely chopped
cayenne pepper - a pinch

Instructions

Preheat the oven to 350 F (175 C) and line a muffin tin with paper cupcake liners.

for the cheesecake topping:

In a medium bowl, use an electric mixer to beat the butter and cream cheese together until smooth and creamy, about 1 minute. Beat in the sugar and vanilla until smooth, then add the egg and mix well - then mix in the flour and set aside.

for the cupcakes:

In a large bowl, use an electric mixer and mix together the sugars and oil until well blended, then add the eggs one at a time, blending well after each addition - then mix in the vanilla.
In a separate bowl, whisk together the flour, salt, baking powder, cayenne and cocoa.
Add the dry mixture to the wet mixture in a few batches, mixing well after each addition, then stir in the chocolate.
Pour this mixture into the muffin cups, filling about ¾ full, then spoon about 1 tablespoon of cheesecake mixture on top. Use a toothpick to gently swirl some of the cheesecake mixture into the brownie batter.
Bake for about 25 - 30 minutes, or until a toothpick test comes out clean.
Allow to cool slightly in the pan, then remove to cool completely on a wire rack.