The Pioneer Woman Tasty Kitchen
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Black & White Brownie Cupcakes

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Level: Easy

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Description

Don’t you love it when you can have 2 things in one? It was like hitting 2 birds with 1 stone. Most people I know like brownies and they also love cheesecake. What if I tell you that you can satisfy both cravings with this very easy recipe? Easy to make and a fantastic twist on the classic brownie, this is definitely a “must make” if you want to try something different. I got the recipe from the Ghirardelli Recipe Box.

Ingredients

  • 1 box (20 Oz. Box) Ghirardelli Double Chocolate Brownie Mix
  • ⅓ cups Water
  • ⅓ cups Vegetable Oil
  • 2 whole Eggs
  • 8 ounces, weight Cream Cheese, Softened
  • ⅓ cups Sugar

Preparation

Preheat oven to 350°F.

In a medium mixing bowl, stir together the Ghirardelli Double Chocolate Brownie Mix, 1 egg, water and oil until moistened (about 40 stokes).

In a separate mixing bowl, using an electric mixer, mix cream cheese and sugar on medium speed until smooth. Add the remaining egg and continue to mix on medium speed for 1 minute or until smooth.

Spoon the chocolate batter into a lightly greased or paper-lined muffin tin, filling 2/3 full. Or, for each cupcake, place 1 tablespoon of cream cheese mixture on top of the batter.

Bake for 28 – 32 minutes. Makes 12 cupcakes. Enjoy!

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