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Blueberry Cream Cheese Brownie Cupcake Recipe

Blueberry Cream Cheese Brownie Cupcakes

These amazing cupcakes might blow your mind!
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  • 1/2 C. Unsalted Butter
  • 4 Ounce Unsweetened Chocolate chopped
  • 1 1/4 C. White Sugar
  • 1 Tsp. Pure Vanilla Extract
  • 3 Large Eggs
  • 3/4 C. All-Purpose Flour
  • 1/4 Tsp. Salt


  • Preheat oven to 325 degrees. Line 12 muffin tins with paper (or foil) baking cups.
  • Melt butter and chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water.
  • After the chocolate is melted, remove from the heat and let cool.
  • Stir in the sugar, and add the vanilla.
  • Add the eggs, one at a time, mixing well after each.
  • Stir in the flour and salt until blended.
  • Divide the batter between the 12 muffin cups.
  • Place in the oven and bake for about 20 minutes.
  • Remove from oven and let cool.
  • Make Cream Cheese Icing by creaming together two 8 ounce packages cream cheese and butter (both softened) until smooth. Add 1 teaspoon vanilla extract and mix in. Gradually stir in 2 cups sifted confectioners’ sugar.
  • Ice cupcakes and pour blueberry jams over cupcakes. Refrigerate until ready to eat.
  • Serve and Enjoy!
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Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.