If you love rich brownies and creamy cheesecake, these Loaded Brownie Cheesecake Cupcakes are about to become your new favorite dessert. They combine a fudgy brownie base with a smooth cheesecake layer, all baked into perfectly portioned cupcake form.
Finished with whipped cream, chocolate drizzle, caramel sauce, and crunchy toppings, these cupcakes look bakery-worthy but are surprisingly easy to make at home. Perfect for parties, holidays, bake sales, or when you just want an indulgent treat.
Why You’ll Love These Brownie Cheesecake Cupcakes
These cupcakes are:
- Rich and ultra-decadent
- Easy to make with simple ingredients
- Perfectly portioned (no slicing required)
- Crowd-pleasing and party-ready
- Great for make-ahead desserts
They deliver big dessert energy with minimal effort.
Ingredients You’ll Need
Brownie Layer
- 1 boxed brownie mix (plus ingredients listed on box)
Cheesecake Layer
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 3 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Loaded Toppings (Optional but Recommended)
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Crushed brownie bits or cookie crumbs
How to Make Loaded Brownie Cheesecake Cupcakes
Step 1 – Prep the Oven
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
Step 2 – Make the Brownie Batter
Prepare brownie batter according to package directions.
Step 3 – Make the Cheesecake Batter
In a separate bowl, beat cream cheese, sugar, butter, flour, and vanilla until smooth and creamy.
Step 4 – Assemble the Cupcakes
Fill each liner halfway with brownie batter.
Add a spoonful of cheesecake batter on top.
Finish with a small spoon of brownie batter.
Step 5 – Bake
Bake for 20–25 minutes, until the brownie portion is set. Cool completely.
Step 6 – Load Them Up
Top with whipped cream, drizzle with chocolate and caramel, and sprinkle with crumbs.
Pro Tips for Perfect Results
- Let cupcakes cool fully before adding toppings
- Use parchment liners to prevent sticking
- Chill before serving for firmer cheesecake texture
- Don’t overbake—centers should stay moist
Fun Variations to Try
- Add chocolate chips to brownie batter
- Swirl the cheesecake layer for a marbled look
- Use fudge brownie mix for extra richness
- Top with crushed pretzels for sweet-salty contrast
Storage & Make-Ahead Tips
- Store in fridge up to 4 days
- Best served chilled or slightly cool
- Add toppings just before serving
Nutrition (Approximate Per Cupcake)
- Calories: ~435
- Fat: ~29g
- Carbs: ~43g
- Protein: ~4g
(Values vary by toppings.)
Final Thoughts
These Loaded Brownie Cheesecake Cupcakes are rich, creamy, chocolatey, and totally irresistible. They’re the kind of dessert that disappears fast and gets everyone asking for the recipe.
Perfect for when you want a show-stopping dessert with minimal stress.
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Loaded Brownie Cheesecake Cupcakes Decadent Dessert Everyone Loves
Loaded Brownie Cheesecake Cupcakes combine fudgy brownie layers with creamy cheesecake filling, all baked into rich, individual portions. Topped with whipped cream, chocolate drizzle, and crunchy toppings—these are the ultimate indulgent treat for any celebration or sweet craving.
- Total Time: 1 hour (including cooling)
- Yield: 12 cupcakes 1x
Ingredients
For the Brownie Layer:
1 box brownie mix (plus eggs, oil, and water as listed on box)
For the Cheesecake Layer:
8 oz cream cheese, softened
½ cup granulated sugar
3 tbsp unsalted butter, softened
2 tbsp all-purpose flour
1 tsp vanilla extract
Optional Toppings:
Whipped cream
Chocolate sauce
Caramel sauce
Crushed brownie bits or cookie crumbs
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Prepare the boxed brownie batter as instructed on the package.
3. In a separate bowl, beat the cream cheese, sugar, butter, flour, and vanilla until smooth.
4. Fill each cupcake liner halfway with brownie batter.
5. Add a spoonful of cheesecake mixture on top of the brownie batter.
6. Add another small spoonful of brownie batter to partially cover the cheesecake.
7. Bake for 20–25 minutes, or until the brownie portion is set but centers are still slightly soft.
8. Cool completely in the pan.
9. Top with whipped cream, chocolate drizzle, caramel, and crushed brownie bits before serving.
Notes
Use parchment or grease-proof cupcake liners to prevent sticking.
Don’t overbake—the cheesecake centers should remain soft.
Chill cupcakes before serving for firmer texture.
Add toppings just before serving to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 435
- Sugar: 34g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
