Brownie Cupcake Cheesecakes
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 layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
For the chocolate ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
In a mixing bowl, whisk melted butter and sugar together until combined. Add eggs and vanilla; beat well.
Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined.
Divide brownie batter evenly among the cupcake liners, filling each about halfway.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
Spoon a generous tablespoon of the cheesecake mixture over the brownie batter in each cup.
Bake for 20-22 minutes, or until the centers are set. Let cool completely in the pan.
For the ganache, heat the cream until hot but not boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
Spoon or pipe ganache over each cooled cupcake. Let set at room temperature or chill slightly before serving.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 1 hour
Kcal: 320 kcal per cupcake | Servings: 12 cupcakes
Tips:
Chill the cupcakes before adding ganache for a cleaner, glossy finish.
Use a cookie scoop to evenly portion the brownie and cheesecake layers.
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