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.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a standard 12-cup muffin tin with cupcake liners.

Step 2

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.

Step 3

In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined and slightly thickened.

Step 4

Gradually pour the melted chocolate mixture into the egg mixture, whisking as you go until smooth and glossy.

Step 5

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.

Step 6

In another bowl, beat the cream cheese, powdered sugar, vanilla extract (for cheesecake swirl), and egg yolk until smooth and creamy.

Step 7

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.

Step 8

Using a toothpick or skewer, gently swirl the cream cheese mixture into the brownie batter to create a marbled effect.

Step 9

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.

Step 10

Cool the cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Step 11

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

Serving size	1070.6 grams (1070.6g)

Amount per serving	% Daily Value*
Calories	4109

Total Fat 244.80g	314%
Saturated Fat 140.00g	700%
Polyunsaturated Fat 3.30g
Cholesterol 1220mg	407%
Sodium 2128mg	93%
Total Carbohydrate 473.30g	172%
Dietary Fiber 25.10g	90%
Total Sugars 354.20g
Protein 63.70g	127%

Vitamin D 141IU	706%
Calcium 399mg	31%
Iron 17mg	93%
Potassium 1124mg	24%

*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.

Source of Calories

Fat: 50.6%

Protein: 5.9%

Carbs: 43.5%