CHEESECAKE BROWNIE CUPCAKES

A few days ago I was looking through some old cooking notes that I took about ten years ago and saw this cheesecake brownie cupcake recipe. What I used to do was bookmark recipes that I really wanted to try, but like most cooks out there I didn't get around to making most of them. As I pulled this recipe out of the stack of notes I read "cheesecake brownie cupcakes," the three words in the dessert vocabulary that I just love. I knew I had to try and make it. Well all I can say is the cupcakes didn't stand a chance - they're all gone!

Adapted and modified from the Canadian Living's Best: Chocolate cookbook. Written by Elizabeth Baird and the other Canadian Living test kitchen staff.

Makes 12 cupcakes

Preheat the oven to 325 Degrees F.

Baking time: 30 minutes

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

1 tsp coffee granules

1/2 cup unsweetened cocoa powder

1/2 cup all-purpose flour

pinch of salt

1 egg yolk

1 package of light cream cheese (125 g), softened

Icing sugar (optional -to dust on top of the cupcakes)


1. Preheat the oven to 325 F and line the muffin pan with paper muffin cups. Take a large mixing bowl, and beat the softened butter and 3/4 cup of granulated sugar together, until light and fluffy in texture. Beat in the 2 eggs, then stir in the vanilla extract and the coffee granules and set aside.2. In another mixing bowl, add and stir in the cocoa powder, all-purpose flour, and the pinch of salt. Then add the dry ingredients into the butter mixture and gently mix it altogether. Using the two spoon method, scoop the brownie mixture equally into the 12 paperlined muffin cups.

3. In a small bowl, beat together the remaining 1/4 cup of granulated sugar, light cream cheese and the egg yolk. Spoon this mixture equally over the brownie mixture, as shown in the picture below. Take a toothpick or a knife and swirl the two mixtures together.4. Bake the cupcakes in the oven for 30 minutes. Let the cupcakes cool completely then lightly dust the tops with icing sugar. Put the cupcakes in an airtight container and place it in the refrigerator. These cupcakes should be eaten within a few days since there is the addition of the cream cheese.

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