John Myers
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Cupcakes: Brownie Cheesecakes
The perfect cupcakes: brownie cheesecakes recipe with a picture and simple step-by-step instructions.
For the brownie dough
- 115 g Butter
- 60 g Block chocolate dark
- 1 Vanilla sugar
- 130 g Sugar
- 2 Eggs
- 115 g Flour
- 25 g Cocoa
- 1 tsp Baking powder
- 1 Pr Salt
For the ceesecake
- 450 g Cream cheese
- 100 g Sugar
- 2 Eggs
- 1 tsp Food starch
- Grated zest of half a lemon
aside from that
- Chocolate sauce
- Chocolate flakes to decorate
- Fresh strawberries or raspberries
- Always put 2 paper cases in the wells of a muffin tin. Melt the butter and chocolate together, cool a little. Beat eggs thoroughly with salt, sugar and vanilla sugar. Carefully stir the chocolate mixture into the egg mixture.
- Sieve the flour with baking powder and cocoa, stir into the egg mixture. Pour the dough halfway into the molds, bake in the preheated oven at 180 degrees for 12 minutes.
- In the meantime, mix the cream cheese with sugar, cornstarch, lemon zest and eggs thoroughly. Now distribute the cream cheese mixture on the brownie dough and bake for another 20 minutes. Let cool down well.
- Before serving, decorate with the chocolate sauce, insert a chocolate leaf and place a quarter of strawberries in front of it. Serve decoratively on a platter. I also had the minigugelhupfe from the plate.
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