Mint Brownie Cheesecake Cups Recipes
MINT CHOCOLATE CHIP CHEESECAKE BROWNIE CUPS RECIPE BY TASTY
Here's what you need: cream cheese, sugar, egg, mint extract, green food coloring, mini chocolate chips, flour, sugar, dark cocoa powder, baking soda, butter, eggs
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C)
- For the cheesecake, in a bowl, beat the cream cheese until smooth.
- Add sugar, egg, mint extract, and food coloring, and beat until smooth.
- Fold in the chocolate chips. Set aside.
- For the brownie, in a separate bowl, whisk the dry ingredients until combined.
- Add the butter and eggs, and beat until smooth.
- To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
- Bake 25 - 30 min.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 29 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 21 grams
MINT BROWNIE CHEESECAKE CUPS
Set several plates of these fuss-free brownie cheesecake bites around the house for guests to munch on as they mingle. Bursting with mint chocolate, they'll be the talk of the party. -Janet Payne, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Grease or paper-line miniature muffin cups. Press 1 teaspoon cookie crumbs onto the bottom of each muffin cup; set aside., Heat candies on high in a microwave-safe bowl for 30-60 seconds or until melted, stirring every 15 seconds. Cool to room temperature., Beat cream cheese and sugar in a small bowl until smooth. Beat in egg and vanilla. Stir in melted candies., Spoon 1 tablespoon mixture into each cup. Bake at 350° for 25-30 minutes or until tops appear dry and begin to crack. Cool for 1 minute before removing to wire racks to cool completely. Drizzle with additional melted candies. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
MINT CAPPED BROWNIE COOKIE CUPS
Make and share this Mint Capped Brownie Cookie Cups recipe from Food.com.
Provided by lolablitz
Categories Dessert
Time 43m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Pop kisses into the freezer while prepping the dough.
- Heat oven to 350.
- Line 48 small muffin cups (1 3/4" in diameter) with paper or foil cups.
- Beat butter, sugar, water and vanilla in large bowl with a mixer at medium speed until well blended.
- Add eggs, beat well.
- Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
- If necessary, refrigerate dough until firm enough to handle.
- Shape dough into 1 inch balls and pop into prepared muffin cups.
- Bake 11-13 minutes or until cookie surface is set. Cookies will appear soft and moist, do not overbake.
- Cool 5 minutes on wire rack.
- Press chocolate into center of each cookie and cool completely.
- Sprinkle each cookie with powdered sugar.
Nutrition Facts : Calories 63.6, Fat 2.9, SaturatedFat 1.7, Cholesterol 14.5, Sodium 56.4, Carbohydrate 8.7, Fiber 0.3, Sugar 5.2, Protein 0.9
MINT BROWNIE CUPCAKES
"Are they a brownie or are they a cupcake?" There's no wrong answer to this question, I tell my first-grade students. I found the recipe when I began teaching nearly 20 years ago. I grew up on a farm in north-central Alberta and love to bake for my husband, a psychologist, and our children. -Carol Maertz, Spruce Grove, Alberta
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 cupcakes.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack to cool. , In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. , Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 20g fat (12g saturated fat), Cholesterol 91mg cholesterol, Sodium 94mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
MRS. FIELD'S CHEESECAKE BROWNIE CUPS
Make and share this Mrs. Field's Cheesecake Brownie Cups recipe from Food.com.
Provided by Marie
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For cream cheese filling, mix all ingredients together, blend well and set aside.
- For brownies, mix all ingredients together until smooth.
- Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
- Line 12 muffin cups with paper cupcake liners.
- Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
- Top with a scant teaspoon of brownie batter.
- Place in a preheated 350° oven for 20 to 25 minutes until done.
Nutrition Facts : Calories 430.7, Fat 23.6, SaturatedFat 7.5, Cholesterol 93.7, Sodium 135.1, Carbohydrate 51.9, Fiber 1.3, Sugar 39.2, Protein 5.2
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