Brownie Cupcake Cheesecakes

Description:

These Brownie Cupcake Cheesecakes combine the rich, fudgy texture of brownies with a creamy cheesecake topping, all in a convenient cupcake form. Perfect for parties, potlucks, or when you can’t decide between brownies and cheesecake!

Origin:

This dessert merges two beloved classics—brownies and cheesecake—creating a hybrid treat that satisfies multiple cravings in one bite.

Ingredients:

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cheesecake Topping:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Optional Ingredients:

• Mini chocolate chips for sprinkling
• Caramel or chocolate drizzle for garnish

Instructions:

1. Prepare the Brownie Base:
   • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
   • In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla, mixing until smooth.
   • Sift in cocoa powder, flour, salt, and baking powder. Stir until combined.
   • Divide the brownie batter evenly among the cupcake liners, filling each about halfway.
2. Make the Cheesecake Topping:
   • In a separate bowl, beat cream cheese and sugar until smooth. Add the egg and vanilla, mixing until fully incorporated.
   • Spoon the cheesecake mixture over the brownie batter, filling each liner nearly to the top.
3. Bake:
   • Bake for 20–25 minutes, or until the cheesecake layer is set and slightly golden on the edges.
   • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Optional Garnish:
   • Sprinkle mini chocolate chips on top while warm or drizzle caramel or chocolate sauce once cooled.

Tips for Success:

• Use room-temperature cream cheese to avoid lumps in the cheesecake layer.
• Do not overbake; the centers should be slightly jiggly when removed from the oven.
• For clean edges, refrigerate the cupcakes for 1–2 hours before serving.

Recommendations:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve chilled or at room temperature with a dollop of whipped cream for extra indulgence.

Nutrition (per cupcake, approximate):

• Calories: ~250
• Protein: 4g
• Fat: 14g
• Carbohydrates: 27g
• Fiber: 1g
• Sugar: 20g
• Sodium: 100mg

Enjoy these irresistible Brownie Cupcake Cheesecakes for the ultimate dessert experience in every bite!