Marble Swirl Brownie Cupcakes
Indulge in the perfect fusion of rich, fudgy brownies and creamy cheesecake with these irresistible Marble Swirl Brownie Cupcakes. Featuring a luscious brownie base made with semi-sweet chocolate and cocoa powder, these crowd-pleasers are topped with a smooth cream cheese swirl that’s artfully marbled for a show-stopping finish. Ready in just 45 minutes, these cupcakes are as easy to make as they are to devour. Whether you're hosting a party or treating yourself to a decadent dessert, these brownie cupcakes deliver the best of both worlds in every moist, flavorful bite. Perfect served as-is or dusted with powdered sugar, they're ideal for chocolate lovers and cheesecake fans alike.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 175 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 225 grams cream cheese
- 50 grams powdered sugar
- 1 teaspoon vanilla extract (for cheesecake swirl)
- 1 large egg yolk
Instructions
Preheat your oven to 175°C (350°F) and line a standard 12-cup muffin tin with cupcake liners.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second increments, stirring between each until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined and slightly thickened.
Gradually pour the melted chocolate mixture into the egg mixture, whisking as you go until smooth and glossy.
Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
In another bowl, beat the cream cheese, powdered sugar, vanilla extract (for cheesecake swirl), and egg yolk until smooth and creamy.
Fill each cupcake liner about 2/3 full with the brownie batter. Add a small dollop (about 1 to 2 teaspoons) of the cream cheese mixture on top of the brownie batter in each cup.
Using a toothpick or skewer, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
Cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve as is or with a dusting of powdered sugar for an extra touch. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 29.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
