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
- 1 package brownie mix , 18.4 ounce
- 0.67 cups oil
- 2 large eggs
- 0.25 cups water
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
-
2
Make the brownie batter: Mix brownie mix, oil, eggs, and water together in a bowl until well combined.
-
3
Make the cheesecake batter: Mix cream cheese, sugar, butter, flour, and vanilla together in a separate bowl.
-
4
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.
-
5
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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6
Remove from the oven and let cool on a wire rack.
Nutrition Facts
Per serving
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