Brownie Bottom Cheesecake Cupcakes: 5 Reasons to Indulge

Name: Brownie Bottom Cheesecake Cupcakes: 5 Reasons to Indulge
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box brownie mix; 2 eggs; 1/4 cup vegetable oil; 1 package cream cheese (8 oz); 1/2 cup sugar; 1 teaspoon vanilla extract; 1 egg; 1/4 cup sour cream

By:

Christina R. Jones

June 24, 2025

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Oh, where do I even start with these delightful Brownie Bottom Cheesecake Cupcakes? Trust me, it’s like a little piece of heaven in every bite! Picture this: a fudgy brownie base that’s rich and chocolatey, topped with a creamy cheesecake layer that’s just the right amount of sweet. It’s the perfect combination that makes my heart sing! I love making these for any occasion – whether it’s a casual get-together or a special celebration; they never fail to impress.

The best part? They’re super easy to whip up! You don’t need to be a baking pro to create these stunning treats. Just grab a box of brownie mix, some cream cheese, and a few other simple ingredients, and you’re good to go! I promise, once you try these cupcakes, they’ll become your go-to dessert. Everyone will be begging for the recipe, and you can just smile and say, “It’s a secret!”

Brownie Bottom Cheesecake Cupcakes - detail 1

Ingredients

Here’s what you’ll need to create these scrumptious Brownie Bottom Cheesecake Cupcakes:

1 box brownie mix (any brand you love will do!)
2 large eggs (make sure they’re at room temperature for best results)
1/4 cup vegetable oil (this keeps the brownies nice and moist)
1 package (8 oz) cream cheese, softened (let it sit out for a bit to get creamy)
1/2 cup granulated sugar (this adds just the right sweetness to the cheesecake layer)
1 teaspoon vanilla extract (trust me, it elevates the flavor)
1 large egg (yes, another one for the cheesecake mixture)
1/4 cup sour cream (this gives the cheesecake that rich, tangy flavor)

Gather these ingredients, and you’re already on your way to cupcake bliss! Remember, using room temperature ingredients really helps everything mix together smoothly, so don’t skip that step. Let’s get baking!

How to Prepare Brownie Bottom Cheesecake Cupcakes

Preheat and Prepare

First things first, let’s get that oven preheating to 350°F (175°C). While that’s warming up, grab your muffin tin and line it with cupcake liners. I always go for fun colors or patterns to make these cupcakes pop! Trust me, it adds a little extra joy to the baking experience. Make sure the liners are nice and snug in the tin so they hold their shape during baking.

Make the Brownie Batter

Now, it’s time to whip up the brownie batter! Start by following the package instructions for your brownie mix. Typically, you’ll combine the brownie mix with 2 large eggs and 1/4 cup of vegetable oil in a mixing bowl. I love using a whisk for this part; it really helps get everything well combined. Mix until the batter looks smooth and glossy—about 2 minutes should do it. You want that rich, fudgy texture that makes the base so irresistible!

Prepare the Cheesecake Mixture

Next, let’s create that luscious cheesecake layer. In a separate bowl, beat together the softened cream cheese, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 large egg. I usually start by mixing the cream cheese alone until it’s super smooth—this helps avoid any lumps. Once it’s creamy, add in the sugar and the rest of the ingredients. Mix until it’s all combined; you’re looking for a velvety texture here, no lumps allowed! If you see any lumps, just keep blending until smooth. A spatula can help scrape down the sides!

Assemble the Cupcakes

Now comes the fun part—assembling these beauties! Start by pouring the brownie batter into each cupcake liner, filling them about halfway. This ensures there’s enough room for that cheesecake layer. Then, take a spoonful of the cheesecake mixture and gently spoon it over the brownie batter. Aim for a nice layer, but don’t worry if it spills a little; it all bakes together beautifully. Just make sure to divide the cheesecake evenly among all the cups for perfect cupcakes.

Baking and Cooling

Time to pop these cupcakes in the oven! Bake them for about 20-25 minutes. You’ll know they’re done when the cheesecake is set and the edges are slightly golden. Don’t be afraid to peek, but try not to open the oven door too often! Once they’re baked, let them cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. This is the hardest part—waiting for them to cool before you dive in! Serve them chilled for that extra creamy goodness, and watch everyone fall in love!

Tips for Success

Want to make sure your Brownie Bottom Cheesecake Cupcakes turn out perfectly? Here are my top tips to help you avoid any common pitfalls!

Don’t Overmix: When you’re combining the brownie and cheesecake mixtures, mix just until combined. Overmixing can lead to a tough texture, and we want these cupcakes to be light and fluffy!
Check Your Oven: Oven temperatures can vary, so keep an eye on the cupcakes while they bake. If you notice they’re browning too quickly, you can rotate the pan for even baking.
Cool Completely: Patience is key! Allow the cupcakes to cool completely before serving. This helps the cheesecake layer set up nicely and makes for a cleaner cut.
Experiment with Toppings: Feel free to get creative! Add chocolate chips, fresh fruit, or a drizzle of caramel on top for an extra special touch.

With these tips in your back pocket, you’ll be a cupcake superstar in no time!

Nutritional Information

Alright, let’s talk numbers! These Brownie Bottom Cheesecake Cupcakes are as delicious as they are indulgent. Each cupcake comes in at about 250 calories, making them a delightful treat without going overboard. You’ll find 12g of fat, with 6g of that being saturated fat, perfect for that rich taste we all love. Each cupcake packs 4g of protein and 30g of carbohydrates, including 18g of sugar. They also contain 200mg of sodium. Just a heads-up, these values are estimates, so keep that in mind as you enjoy each scrumptious bite!

FAQ Section

Got questions about these delightful Brownie Bottom Cheesecake Cupcakes? I’ve got answers! Here are some common queries that might pop up while you’re baking.

Q1: Can I use homemade brownie batter instead of a box mix?
Absolutely! If you have a favorite homemade brownie recipe, feel free to use it. Just make sure the batter has a similar consistency to a box mix for best results.

Q2: How do I know when the cupcakes are done baking?
Great question! You’ll want to look for the cheesecake layer to be set and slightly golden around the edges. A toothpick inserted in the brownie part should come out clean or with a few moist crumbs.

Q3: Can I make these cupcakes ahead of time?
Yes! These cupcakes store beautifully in the fridge for up to three days. Just keep them covered to maintain their creamy texture.

Q4: What’s the best way to serve them?
I recommend serving these cupcakes chilled. It enhances the creaminess of the cheesecake layer and complements the fudgy brownie base perfectly. You can even garnish them with fresh fruit or a drizzle of chocolate sauce for a special touch!

Q5: Can I freeze these cupcakes?
Definitely! These cupcakes freeze well. Just wrap them tightly in plastic wrap and store them in an airtight container. When ready to enjoy, let them thaw in the fridge overnight!

Why You’ll Love This Recipe

Let me tell you why these Brownie Bottom Cheesecake Cupcakes are a must-try:

Easy to Make: With just a box of brownie mix and a few simple ingredients, you can whip these up in no time!
Perfect Flavor Combo: The rich, fudgy brownie melds beautifully with the creamy cheesecake, creating a dessert that’s hard to resist.
Impressive Presentation: These cupcakes look as delightful as they taste, making them perfect for any gathering or celebration.
Customizable: Feel free to add your favorite toppings like chocolate chips or fruit for a personal touch!

Trust me, once you make these, you’ll be hooked!

Storage & Reheating Instructions

To keep your Brownie Bottom Cheesecake Cupcakes fresh, store them in an airtight container in the refrigerator. This helps maintain that creamy cheesecake layer and keeps the brownies moist. They’ll last up to three days, but trust me, they’re so delicious you might not have any left after a day!

If you want to enjoy them warm, simply pop them in the microwave for about 10-15 seconds. Just be careful not to overheat them; you want that delightful creamy texture without turning them into a gooey mess. Enjoy your cupcakes cold or warm—either way, they’re a treat!