Death by chocolate…brownies in a cup.  There’s no better way to “go”!  Pssst–there’s a giveaway tucked in this post too.

Baking mug cakes is not a new idea.  It’s the “in” thing to do lately.

Ooh La La–CHOCOLATE!!!

Here, I’ve done a cheesecake brownie.  It’s rich and chocolatey with a nice rich cheesecake surprise filling.  The cheesecake portion is not made with eggs.  It’s not custardy–it’s caky which works SO well in this brownie.

What I’ve done here is add even more chocolate!  I’ve drizzled it all messy and such (I love that look) with some of my homemade fudge sauce–the recipe is in a link in the recipe–and added super SUPER dark bittersweet chocolate chips on top. I just had to buy them when I first saw them. The ones I got are Ghiardelli and they are 70% cacao and to die for!!!

Warning!!!  Rocky chocolate road ahead!!

Notice the cups?  I just love these!  They are from Revol’s Crumpled line.  They come in all different sizes but what I’ve shown here is the Espresso size.  They are about a 4 fluid ounce capacity and perfect for baking rich stuff like this in so you can enjoy BUT control the portion.

Well, we’re giving away a set of these cups–and you’ll get your choice of color or flag or design or whatever you want! Take a look over at the Revol website to see.

Revol Crumpled Cups

Revol will tell you this is more than a coffee cup!  That’s because you can bake in it too.  It has the same properties as all of their fine bakeware–durable, oven safe to 575 degrees F, and has that classic French look.

There’ll Always Be an England, Vive La France, and the plain white

Death By Chocolate Cheesecake Brownie Cups

• *Brownie:
• 2 cups sugar
• 1 1/4 cup flour
• 1/4 tsp salt
• 6 tbs baking cocoa
• 4 eggs, beaten
• 3/4 cup oil
• 1 tsp vanilla
• 
  
• Cheesecake Filling:
• 6 oz cream cheese or Neufchatel cheese
• 3 tbs very soft butter
• 1 tsp vanilla
• 2 tbs flour
• 1/3 cup sugar
• 
  
• Topping:
• 1 cup Fudge Sauce**
• 1/2 cup 70% cacao chocolate chips

*Any brownie mix of your choice can be substituted.
**Any commercial hot fudge sauce may be substituted.


NOTE:  I used Revol Crumpled espresso-sized cups for this recipe.  However, they can be made as cupcakes and that is how the directions are stated.


Preheat oven to 350 degrees F.  Line 12 muffin/cupcake cups with paper liners.


Mix all brownie ingredients till well blended. 


In a separate bowl, mix all cheesecake ingredients till well blended.  The cheesecake mixture will be very thick!


Pour brownie batter in each cup, filling about 1/2 full (an ice cream scoop works well for this). Put a dollop of cheesecake filling on top of batter in each brownie cup (I found about 2 tsp was the right amount to distribute it evenly between each cup).


Top each brownie with about 1-2 tsp of remaining brownie batter.


Bake at 350 for 20-25 minutes, or until cake tester comes out clean.  If you are going to bake in the Revol Crumpled Espresso cups, you will have to bake for 30-35 minutes.


Microwave the fudge sauce until it’s a consistency you can drizzle (about 20 seconds on HI in a 1000W oven).


Drizzle liberally over each cupcake and the messier it looks, the BETTER.  Top with chocolate chips.


Makes 12 cupcakes or 6 Revol cups.

Death By Chocolate Cheesecake Brownie Cups

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