Cream Cheese Brownie Cupcakes

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Enjoy the best of both worlds with this delectable brownie cupcake! Never cook any brownie until the tester comes out clean, or they will be dry- the tester should still be moist or even have a few crumbs clinging to it.

Tags: Intermediate, One Hour, Desserts, Cheese, Chocolate, Rice & Grains, Baking, Holiday Insider’s Report 2011, Vegetarian
Serves: 9
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 25  minutes
Total: 45  minutes

Additional Information


1 pkg (250 g) no name Cream Cheese, at room temperature
2 eggs
1/4 cup (50 mL) PC Salted Country Churned Butter , melted
1 pkg (370 g) PC Organics Chocolate Brownie Mix
2/3 cup (150 mL) icing sugar
1/2 tsp (2 mL) vanilla
2 tbsp (25 mL) rainbow sprinkles


  1. Preheat oven to 350°F (180°C). Place nine paper muffin cups in a standard muffin tin.
  2. In bowl and using electric mixer, beat half of cream cheese with one of the eggs. In another bowl, combine remaining eggs, butter and brownie mix; using wooden spoon, mix 50 strokes. Add cream cheese mixture; stir two or three times to swirl. Do not thoroughly combine. Divide batter evenly among prepared muffin cups.
  3. Bake in centre of oven for 22 to 25 minutes or just until set. Skewer inserted in centre should still be moist. Do not overcook. Cool in pan on rack.
  4. In bowl and using electric mixer, beat remaining cream cheese with icing sugar on low speed until smooth. Beat in vanilla.
  5. Remove cooled cupcakes from pan. Spread cream cheese icing over cupcakes. Top each with some sprinkles.


Chef's Tips

Cream Cheese Pecan Brownie Cupcakes variation: Omit rainbow sprinkles. Coarsely chop all but nine pecans in one pkg (100 g) no name Pecan Halves. Stir chopped pecans in with brownie mix. Top each cupcake with a pecan half after icing cupcakes.

Nutritional Information

Per serving
Calories 370 Cal
Fat 17 g
Sodium 300 mg
Carbohydrate 47 g
Fibre 2 g
Protein 7 g