Cheesecake Brownie Cupcakes: Moist, with a Tangy Currant and Chocolate Chunk Twist

Welcome to the delightful world of Cheesecake Brownie Cupcakes, a heavenly combination of rich brownie and creamy cheesecake, enhanced by the tartness of currants and the indulgence of chocolate chunks. These cupcakes are incredibly simple to make and offer a fusion of flavors that dessert enthusiasts will adore. Whether you’re a seasoned baker or new to the kitchen, this recipe promises a foolproof path to a crowd-pleasing treat.

Why You’ll Love These Cupcakes:

The allure of these Cheesecake Brownie Cupcakes lies in their dual-layer delight, marrying the dense, chocolatey goodness of brownies with the smooth, velvety texture of cheesecake. The addition of currants introduces a refreshing tartness that cuts through the richness, while chocolate chunks add an extra layer of decadence. Each bite delivers a symphony of textures and tastes, making it a sophisticated upgrade from your standard cupcake fare.

Perfect Occasion:

These cupcakes are a versatile choice for any event, from casual gatherings to more festive occasions. Serve them at brunches, parties, or as an elegant dessert after dinner. They’re also perfect for baking sessions with kids, offering a simple yet satisfying baking project with delicious results.

Decoration Tips:

For an extra touch of elegance, top these cupcakes with a dusting of powdered sugar, a drizzle of chocolate sauce, or a few fresh currants. If you’re feeling adventurous, a dollop of whipped cream or a sprinkle of cocoa powder can add a final flourish that makes these treats even more irresistible.


For the Chocolate Layer:

  • 50g butter
  • 20g cocoa powder
  • 40g sugar
  • 1 egg
  • 2 tablespoons plum jam
  • 50g all-purpose flour
  • 1 teaspoon baking powder

For the Cheesecake Layer:

  • 100g ground cottage cheese
  • 1.5 tablespoons sugar
  • 1 egg
  • 1 teaspoon potato starch
  • Currants and chocolate chunks for mixing in


  1. Melt the butter in a saucepan, then stir in the cocoa powder and remove from heat. Allow to cool slightly before adding the plum jam, sugar, egg, and finally, the flour mixed with baking powder. Combine well.
  2. In a separate bowl, mix the cottage cheese with potato starch, sugar, and egg until smooth.
  3. Prepare cupcake liners in a muffin tin. Fill each liner halfway with the chocolate mixture, then add a layer of the cheesecake mixture. Sprinkle currants and chocolate chunks on top.
  4. Bake at 347°F (175°C) for about 20-25 minutes or until the cupcakes are set and a toothpick inserted comes out clean.

Indulge in these Cheesecake Brownie Cupcakes, a perfect blend of two beloved desserts enhanced with the tanginess of currants and the richness of chocolate chunks. Easy to make and even easier to enjoy, they’re sure to become a new favorite in your baking repertoire.

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