Cherry Cheesecake Brownie Cupcakes
With the help of Pillsbury™ Brownie Mix and just a few other ingredients, you can make these pretty Cherry Cheesecake Brownie Cupcakes for the special people in your life.
Servings: 12
Ingredients
- 18.4 ounce package Pillsbury™ Dark Chocolate Brownie Mix
- ⅔ cup vegetable oil
- ¼ cup water
- 2 large eggs
Cherry Cheesecake Topping:
- 8 ounces low-fat (Neufchatel) or regular cream cheese
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 small can cherry pie filling
Instructions
- Preheat oven to 350 degrees F. Place 12 foil cupcake liners in a cupcake pan. Lightly coat the foil liners with nonstick cooking spray.
- Prepare brownie mix with oil, water, and eggs, according to package directions. Set aside.
- Use an electric mixer to combine cream cheese, sugar, egg, and vanilla extract in a medium mixing bowl. Beat until blended and smooth. Set aside.
- Divide the prepared brownie batter between the foil liners. Each cupcake liner will be about ⅔ full. Spoon about a tablespoon of the cheesecake topping over the top of the brownie batter in each liner. Spoon a tablespoon of cherry pie filling, including 2 or 3 cherries, on the center of the cheesecake topping. You will not need the entire can of pie filling. Run a toothpick through the cheesecake and cherries to create a light swirl pattern.
- Bake for 24 to 26 minutes.
- Cool completely and then chill for 3 or 4 hours to allow the cheesecake to set up.
- Cupcakes taste better chilled. Store covered in the refrigerator for 3 to 4 days.