These brownie-cheesecake cupcakes are similar to cheesecake-swirled brownies, but they're baked in muffin cups. They're easy to make with packaged brownie mix and a simple, no-egg cheesecake batter.
Ingredients
- brownie mix (such as Pillsbury®): 1 pack (18.4 ounce pack)
- oil: 0.66667 cup
- eggs: 2 piece
- water: 0.25 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- white sugar: 0.5 cup
- butter: 3 Tbsp (softened)
- all-purpose flour: 2 Tbsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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Make the brownie batter: Mix brownie mix, oil, eggs, and water together in a bowl until well combined.
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Make the cheesecake batter: Mix cream cheese, sugar, butter, flour, and vanilla together in a separate bowl.
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Spoon brownie batter into the prepared muffin cups, filling each 1/2 full. Top with cheesecake batter, then spoon brownie batter over top. Reserve any remaining brownie batter for another use.
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Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.
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Remove from the oven and let cool on a wire rack.
