Brownie Cupcake Cheesecakes

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
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt

For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract

For the Ganache (optional):
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.

3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Divide the brownie batter evenly among the cupcake liners, filling them about 3/4 full.

5. In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth.

6. Drop a spoonful of the cheesecake mixture on top of each brownie cupcake and use a knife to swirl it into the batter.

7. Bake for 18-20 minutes, or until the brownie cupcakes are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely.

8. For the ganache (optional), heat the heavy cream in the microwave until simmering. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth. Drizzle over the cooled cupcakes.

9. Serve: Enjoy these rich and indulgent Brownie Cupcake Cheesecakes!

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes  
Kcal: 300 kcal per cupcake | Servings: 12 cupcakes