Cheesecake Brownie Cupcakes

Cupcake with cheesecake frosting and a sprinkle of cocoa powder.

5 from 1 vote

These Cheesecake Brownie Cupcakes are soft and fudgy, topped with a creamy cheesecake frosting, and finished with a decadent sprinkle of cocoa powder.

Prep Time35

Cook Time25

Chilling Time:1

Total Time2

Servings: cupcakes

Calories: 340kcal

Author: Naomi Andres

Equipment

12-count muffin tin
cupcake liners
mixing bowls
measuring cups & spoons
electric handheld mixer
piping bag fitted with large open star tip (I used a Wilton 1M for the cupcakes pictured)

Ingredients

For the Brownie Cupcakes:

½ cup salted butter * melted
1 cup granulated white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee
1 teaspoon hot water
¼ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt

For the Cheesecake Topping:

8 ounces cream cheese softened to room temperature *
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup cold heavy cream

Instructions

To make the Brownie Cupcakes:

Preheat the oven to 350℉. Prepare a 12-count muffin tin with cupcake liners or spray with non-stick cooking spray.
Whisk together the melted butter, sugar, eggs, and vanilla extract. Dissolve the instant coffee in the hot water and add to the bowl. Add the cocoa, flour, baking powder, and salt and whisk just until smooth and incorporated.
½ cup salted butter, 1 cup granulated white sugar, 2 eggs, 1 teaspoon instant coffee, 1 teaspoon hot water, 1 teaspoon vanilla extract, ¼ cup cocoa powder, ½ cup all-purpose flour, ¼ teaspoon baking powder, ⅛ teaspoon salt
Distribute the batter equally between all 12 cupcake liners, filling each liner about ½ full. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before frosting.

To make the Cheesecake Frosting:

Add the softened cream cheese, powdered sugar, and vanilla extract to a large mixing bowl. Using an electric handheld mixer, starting on low speed and increasing to high speed as the mixture comes together, beat the mixture until smooth and creamy. Add the cold whipping cream and beat on high speed until thick and fluffy.
8 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 cup cold heavy cream
Transfer the frosting to a piping bag fitted with your desired tip (I used a Wilton 1M for the cupcakes pictured). Generously pipe frosting onto the completely cooled cupcakes, distributing all the frosting evenly between all 12 cupcakes. Refrigerate for at least 1 hour to allow the frosting to set up more before serving. Top cupcakes with a dusting of cocoa powder right before serving, if desired. Enjoy!

Notes

Or you may use unsalted butter with an additional ¼ teaspoon of salt added to the recipe.
For a smooth cheesecake frosting, be sure to take your cream cheese out of the refrigerator a few hours in advance to make sure it is softened enough to blend smoothly.

Store finished cupcakes in the refrigerator for up to 3 days.

Nutrition