Red velvet cheesecake cupcakes with a hint of mint

Possibly the best cupcakes ever – adapted from this recipe for Red Velvet Cheesecake Brownies.


Red Velvet Brownie Layer:
1/2 cup unsalted butter
A sprig of mint
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts

Cream Cheese Layer:

1 tub of cream cheese light, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla extract

1 cupcake tray
Paper cupcake molds

Preheat the oven to 180 degrees C.

Brownie layer
Melt the butter with the mint in a saucepan. Pour the butter into a large bowl and add the following ingredients: sugar, vanilla, cocoa powder, salt, food coloring, and vinegar. Mix well. Lightly beat the eggs in a separate bowl and add into the cocoa mix.

Fold in the flour until lightly combined. Pour 3/4 the mix evenly into the cupcake molds. 1/4 cup of the mix will be added to the top.

Cream cheese layer
Blend together the following ingredients: cream cheese, sugar, egg, and vanilla in a medium bowl. Add the cream cheese layer on top of the brownie mix into each cupcake.

Add the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern.

Bake the cupcakes for 30 minutes. Remove to a cooling rack and allow them to cool completely before removing the cupcakes.

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