Salted Caramel Cheesecake Brownie Cupcakes

Salted. Caramel. Cheesecake. Brownie. Cupcakes. If you find something better than the combination of those 5 perfect things, please let me know ASAP because these are some of the best cupcakes I’ve ever had. I brought them to my bf’s work and when his co-worker dropped half on the floor, she didn’t even think twice about picking it up and eating it. If that doesn’t tell you how good they are then I don’t know what will.

Oh and did I mention they take less than 30 minutes?? Let’s begin.



Start out by getting your ingredients together. I made 24 cupcakes so I bought two packages of brownie mix and cream cheese, but if you want to just make 12 use one box of brownie mix and cream cheese.

Normally I’m very opposed to using box mixes, but this Ghiradelli double chocolate kind is better than any homemade brownie I’ve ever had.


Now, take your package of cream cheese (not low fat, ok?) and cut it into 12 cubes.


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Make a big well in the middle of your brownie mix, and pour in your eggs, oil, and water.


Stir, stir, stir until it’s gloriously fudgy like so, and then drop a very, very small scoop into the bottom of your cupcake tin.


I say very small because we’re going to use the rest later. I can’t promise I didn’t have a few spoonfuls as I was baking, but just try not to eat it all before the next steps!


Take one of your cream cheese cubes and press it into the middle of each cupcake. These when baked will become the perfect cheesecake center for our cupcakes.

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When the cream cheese is in the center of all the cupcakes, take the remaining brownie batter and ladle it over the soon to be cheesecake. Mmm I’d be lying if I said I wasn’t drooling just looking at this.


Pop them in the oven at 350 for 22 minutes, or until the tops are puffy, crackled, and lightly set. Don’t bother sticking a toothpick in the center to check, the cream cheese will make it seem like they’re not done.

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Dear God they’re perfect. They look deceptively simple…. until you cut them in half.


Boom. Melty cheesecake center enrobed with rich, moist brownie,


The icing on the cake is a salted caramel topping. I had some left over from those Snickers Cupcakes we made a few days ago, but it’s definitely worth whipping up a new batch for these if you don’t have any salted caramel lying around (why wouldn’t you??). The caramel takes them to the next level!

There you go, impressive and insanely delicious brownie cheesecake cupcakes, in under 30 minutes! Quicker than if you were to wait in line for Georgetown Cupcakes, AND you get brownie points (haha) for them being homemade. I think it’s safe to say my mission here is complete.


Cheesecake Brownies (use the Ghiradelli double chocolate box):

  • 1 box Ghiradelli double chocolate brownie mix
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1 package cream cheese

1. Preheat oven to 350 and line your muffin tins with paper liners.

2. Combine your brownie mix, vegetable oil, water until well incorporated and place a very small scoop in the bottom of your muffin tin.

3. Cut your cream cheese into 12 cubes and place one in the the center of each cupcake.

4. Scoop the remaining batter over the cream cheese and place in the oven for 22 minutes or until the top is slightly set.

Salted Caramel Sauce:

  • 1/2 cup sugar
  • 3T butter
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream

1. Melt sugar over medium heat until golden and completely liquid.

2. Add in your butter and whisk until combined.

3. Take the caramel off the heat and add in the vanilla, cream and salt.




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