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Chocolate Chip Cheesecake Brownie Muffins

March 20, 2013


Today is my husband’s birthday! Yeay! He just turned 21….not!  He’s currently sleeping on the couch because he was up all night for work ;( Although he despises chocolate, I thought I would celebrate in his honor by posting the recipe to these brownies! I love any combination of chocolate and cheesecake. My sister and I used to buy a boxed cheesecake brownie mix and make it at least once a week.  We haven’t been able to find it lately so I decided to see if I could do it from scratch.

I made this a few weeks ago for our bible study group and I baked them a little too long. My bad. I’ve adjusted the directions so you don’t make the same mistake I did.  The good thing is that people still ate them and told me they were good, even though they were a little burnt.  That made me feel loved 😉

I had some extra heart-shaped pieces of strawberries that I added to the brownies to give them some color. This would be fun for Valentine’s Day!

Chocolate Chip Cheesecake Brownie Muffins.

Chocolate Chip Cheesecake Brownie Muffins

Adapted from Capitol Baker

Chocolate Chip Cheesecake Brownie Muffins.
for the filling:
8 oz. reduced fat cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips
for the cupcake:
3 cups all-purpose flour
2 cups sugar
2/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cups vegetable oil
2 tsp vanilla extract
1 cup mini semi-sweet chocolate chips
for the topping:
Strawberries or fruit of choice
Chocolate Chip Cheesecake Brownie Muffins
1. Pre-heat the oven to 350 degrees F.  Line muffin cups with paper liners.
2. Prepare the filling- beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy.  Stir in the chocolate chips.
3. Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl.  Add the water, oil, vinegar and vanilla.  Stir in chocolate chips. Beat for 3 minutes.  Fill muffin cups 1/2 full with batter. Spoon 1 Tbsp of the filling into the center of each cupcake.

4. Bake 20 to 25 minutes or until toothpick inserted in the cake portion comes out mostly clean.  Let cool for 5 minutes in the pans.  Remove from pans to wire rack.  Cool completely. Eat and try to control yourself.

Thanks for stopping by!  Have a great day!
12 Comments leave one →
  1. March 20, 2013 12:36 pm

    These look amazing.

  2. March 20, 2013 12:49 pm

    This looks so yummy!

    • March 20, 2013 12:52 pm

      Thanks Michelle! I loved having them for leftovers the rest of the week 😉

  3. March 20, 2013 1:13 pm

    Love the addition of the red strawberry hearts =0)

  4. britste2114 permalink
    March 20, 2013 1:19 pm

    These do look amazing! Thanks for the post 🙂 I will have to try them.

    Check out my food blog:

  5. March 20, 2013 1:57 pm

    Happy birthday to your hubby! These look great, the strawberries make them look so pretty

  6. March 20, 2013 5:38 pm

    Oh my gosh, these look so yummy!

  7. health advocation permalink
    March 20, 2013 6:50 pm

    wow, too yummy!

  8. March 20, 2013 9:57 pm

    Brownies are my favourite, you should see my Pinterest board for brownies lol. I also created my own recipe on the blog, fudgy brownies. I’ve never tried cheesecake brownies but they are popular. Thanks for sharing the recipe!!

  9. March 21, 2013 12:51 pm

    Yum! I’ll definitely have to give these a try!

  10. Stephanie permalink
    March 21, 2013 5:00 pm

    Wow, I definitely have to try these! I usually am only a cheesecake fan when combined with chocolate, so these may be perfect. 🙂

  11. March 24, 2013 7:53 am

    Wow! Looks yummy! (I’d totally eat them burned too!)

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