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    Home » Dessert Recipes

    Brownie Cupcakes with Cheesecake Swirl

    BY: Ben Rayl PUBLISHED: 5 Feb, '13 UPDATED: 16 May, '21 1 Comment

    RecipePrintComments
    5 from 1 vote

    This brownie cupcake recipe combine two of the best things ever: cheesecake and brownies.

    Brownie cupcake

    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.

    You can always add some delicious cheesecake toppings to this recipe!

    📋 Recipe

    Brownie cupcake

    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
    Print Pin Rate Save Saved! Share
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 24 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.

    Nutrition

    Calories: 228kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 91mg | Potassium: 85mg | Fiber: 1g | Sugar: 21g | Vitamin A: 181IU | Calcium: 39mg | Iron: 1mg

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      Recipe Rating




    1. Anonymous

      April 24, 2013 at 12:52 am

      Can u just box brownies to. Be quicker

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

    Feel free to share our recipes on your blog using a photo and link back to the original recipe.

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