Cream Cheese Brownie Cupcakes
Overview
Food
Bread, cakes and pastries
Type of Dish: Dessert
Type of Dish: Baking
Cooking appliance
Combi-Steam Oven
Type of ingredient
Vegetarian
Ingredients
Brownie batter:
1/2 cup unsalted butter
1 cup granulated sugar
1/3 cup unsweetened dutch process cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
Cream Cheese batter:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 large eggs
1/2 cup unsalted butter
1 cup granulated sugar
1/3 cup unsweetened dutch process cocoa powder
¼ teaspoon salt
¼ teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
Cream Cheese batter:
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 tablespoons heavy cream
1 large eggs
Preparation
1. Prepare a standard size 12-cup muffin tin with liners and set aside.
2. First make the brownie batter. In a large saucepan, melt the butter. Add the sugar and cook, whisking until mixture is smooth and shiny.
3. Remove from heat and add cocoa, salt, baking powder and vanilla. Whisk to combine and allow to cool.
4. Add the eggs and then flour, whisking vigorously until smooth.
5. While warm, spoon the brownie batter into the prepared muffin tin liners, ½ way in each liner.
6. Make the cheesecake batter. In a large bowl or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese until no lumps remain. Add the sugar and flour, mixing for 3 minutes. Add the vanilla, cream and eggs, mixing 3 more minutes.
7. Top brownie batter with the cream cheese batter. Dollop a small spoonful of the remaining brownie batter onto each cheesecake layer and swirl the two together.
8. Slide the muffin tin onto the Combi-Steam Oven metal rack, shelf level 2, and program the oven.
Operating Modes / Combination Mode / Surround / Set the Duration / 325°F / 25 minutes / 100% moisture. OK. Finish. OK. Start Now. Allow to cool before serving.
2. First make the brownie batter. In a large saucepan, melt the butter. Add the sugar and cook, whisking until mixture is smooth and shiny.
3. Remove from heat and add cocoa, salt, baking powder and vanilla. Whisk to combine and allow to cool.
4. Add the eggs and then flour, whisking vigorously until smooth.
5. While warm, spoon the brownie batter into the prepared muffin tin liners, ½ way in each liner.
6. Make the cheesecake batter. In a large bowl or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese until no lumps remain. Add the sugar and flour, mixing for 3 minutes. Add the vanilla, cream and eggs, mixing 3 more minutes.
7. Top brownie batter with the cream cheese batter. Dollop a small spoonful of the remaining brownie batter onto each cheesecake layer and swirl the two together.
8. Slide the muffin tin onto the Combi-Steam Oven metal rack, shelf level 2, and program the oven.
Operating Modes / Combination Mode / Surround / Set the Duration / 325°F / 25 minutes / 100% moisture. OK. Finish. OK. Start Now. Allow to cool before serving.