Brownie Cupcake Cheesecakes
Ingredients:
For the brownie base:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the cheesecake layer:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the chocolate ganache:
- ½ cup heavy cream
- ¾ cup semisweet chocolate chips
Instructions:
1. Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
2. Prepare the brownie base:
- In a bowl, whisk together melted butter, sugar, vanilla, and eggs.
- Add flour, cocoa powder, salt, and baking powder, mixing until smooth.
- Fill cupcake liners about halfway with brownie batter.
3. Make the cheesecake layer:
- In another bowl, beat cream cheese and sugar until smooth.
- Add egg and vanilla, mixing until well combined.
- Spoon cheesecake batter over brownie batter in each liner.
4. Bake for 18-22 minutes, or until the cheesecake is set.
5. Cool completely before making the ganache.
6. Prepare the ganache:
- Heat heavy cream until steaming, then pour over chocolate chips.
- Stir until smooth and glossy.
- Spoon ganache over each cooled cupcake.
7. Refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes | Baking Time: 20 minutes | Chilling Time: 1 hour | Total Time: 1 hour 40 minutes
Servings: 12 cupcakes
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