Recipe by Courtly
Top Review by moreCakePlz
I guess I did something wrong, because I was very disappointed in these cupcakes. As directed, I made the cheesecake portion first. It came out very thick and dense; not pourable like a regular cheesecake batter/mix. I was tempted to throw an egg into the mixture to make it flow, but decided not to deviate from the recipe. Next I filled the cupcake papers with the brownie mix (that step went okay), but when I started to distribute the cheesecake mix I realized I would have to go sparingly. I limited each cupcake to 3/4 Tablespoon of cheesecake mix, and I still ran short. The cheesecake ended up being a dollop sinking into the brownie rather than a smooth layer floating on top. When I topped the cheesecake with the teaspoon of reserved brownie mix, the cheesecake was almost completely covered. Next problem I had was with the baking. At 20 minutes the insides (as tested with a toothpick) were very gooey, at 25 minutes they were still gooey. At 28 minutes I removed them because I didnâ€™t want to end up with hockey pucks. Just out of the oven the cupcakes looked good; they were puffy and had a nice aroma, but after a few minutes of cooling the cheesecake portion of the cupcake collapsed and I ended up with caves in my cupcakes. The taste test also didnâ€™t go well. They were okay, but nothing memorable. After 28 minutes in the oven the brownie portion was dry and hard, but the cheesecake portion was still a little gooey. This total failure has me questioning the recipe. Should the recipe have used two 8oz packages of cream cheese instead of two 3oz packages? And the number of eggs in the brownies (4) seems excessive. Should one of those eggs have gone in the cheese cake mixture? Sigh, just donâ€™t know where I went wrong.
- 3 tablespoons butter, softened
- 2 (3 ounce) packages cream cheese, softened
- 1⁄3 cup sugar
- 2 tablespoons flour
- 1 teaspoon vanilla
- 2 cups sugar
- 1 1⁄4 cups flour
- 1⁄4 teaspoon salt
- 6 tablespoons cocoa
- 4 beaten eggs
- 3⁄4 cup vegetable oil
- 1 teaspoon vanilla
Directions See How It's Made
- Mix together the cheesecake ingredients; blend well. Set aside.
- Mix all ingredients together until smooth.
- Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
- Fill cupcake cups 1/2 full, spoon cream cheese mixture on top of the brownie batter until the cupcake cup is 3/4 full.
- Top with a scant teaspoons of brownie batter.
- Place in a preheated 350 degree oven between 20 - 25 minutes until done.