– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
For the Cheesecake Swirl:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
For the Ganache (optional):
– 1/2 cup semi-sweet chocolate chips
– 1/4 cup heavy cream
Instructions:
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Divide the brownie batter evenly among the cupcake liners, filling them about 3/4 full.
5. In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth.
6. Drop a spoonful of the cheesecake mixture on top of each brownie cupcake and use a knife to swirl it into the batter.
7. Bake for 18-20 minutes, or until the brownie cupcakes are set and a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely.
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