These things are utter perfection. I’m seriously obsessed and in love with this muffin/cupcake. I wasn’t sure how to describe it. Its like a hybrid. Too rich to be just referred to as a morning muffin. But not as decadent to be labeled a cupcake (since the frosting is kind of incorporated into the brownie and not overpowering. The only thing I know for sure is that it is an unbelievably delicious treat. You will absolutely not regret making these.
I found this recipe on Instagram at prettysimplesweet.com . Shiran’s photo sells itself – amazing! I adapted the recipe by reducing the sugar (and a few other small tweaks here and there). This is a chocolate lovers dream come true.
Cream Cheese Swirl Ingredients:
- 8 oz cream cheese, room temp.
- 1/4 cup powdered sugar
- 1 egg, room temp.
- 1 tsp vanilla extract
- 4 oz. coarsely chopped dark chocolate*
- 1/2 cup unsalted butter
- 1/2 cup + 1 tbs packed brown sugar
- 2 large eggs, room temp.
- 1/2 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/4 tsp salt
Preheat oven to 325 F. Line a muffin tray with 12 liners.
In a medium bowl, using an electric hand mixer, beat the cream cheese and powdered sugar until smooth. Add the egg and vanilla and beat until JUST smooth. Don’t over mix.
In a medium pot, on low heat, melt the butter and chocolate until smooth. Remove pot from burner and whisk the eggs, one at a time, until just mixed in. Next add the vanilla and whisk in. Lastly whisk in the flour and salt, a little at a time, until JUST incorporated – do not overmix.
RESERVE SOME BROWNIE BATTER. Fill each muffin liner about 1/3 to 1/2 way full. NEXT, evenly divide the cream cheese into each muffin liner. LASTLY, top and dollop each with the remaining brownie batter. Using a toothpick, swirl around the cream cheese and brownie batter. (SEE PHOTOS BELOW)
Bake for 20 minutes. Allow to cool on a wire rack before removing and consuming. Must store leftovers in refrigerator.
Yields 12 muffins.
*You can substitute 2/3 cup chocolate chips for the 4 oz. chopped chocolate.