Double Chocolate Cheesecake Muffins

Summary

Ingredients

• 220 g wheat flour, 405 or 550
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 4 tablespoon cocoa powder
• 160 g suar, brown
• 1 egg (s)
• 1 tablespoon oil, neutral
• 300 ml buttermilk
• 60 g butter
• 100 g chocolate, 70% cocoa content
• 200 g cream cheese
• 1 egg yolk
• 1 pinch vanilla extract
• 60 g powdered suar

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Instructions

1. Mix cocoa, flour, baking powder and baking soda in a bowl.
2. Put the butter together with the chocolate in a cup and let it melt in the microwave for 2 minutes at 300 watts or melt in a water bath.
3. Mix the egg and sugar into a creamy mixture, stir in the chocolate and butter mixture. Then add some of the buttermilk, stir in half of the flour / cocoa mixture, stir in the rest of the buttermilk, oil and the rest of the flour / cocoa mixture, just until all the ingredients have combined. The dough is relatively compact, it can be fine. If it seems too firm, add a maximum of 1-2 tablespoons of buttermilk.
4. For the cheesecake topping, whip the cream cheese, egg yolk, powdered sugar and vanilla extract until creamy. Fill into a piping bag with a round long tip. A freezer bag with the tip cut off also works.
5. Divide the chocolate dough between 12 muffin cases. Use a heaped tablespoon or an ice cream scoop per dish, the ones with the spring are wonderful.
6. Most of the time the molds you can buy are too flat. You can cut approx. 12 x 12 cm squares out of baking paper and line the molds with them, which then results in a somewhat uneven shape, looks pretty and less overflowing.
7. First squirt the cream cheese mixture a little into the dough, then put a nice blob on top.
8. Bake for 25 minutes at 180 ° C top / bottom heat, test with a wooden stick whether they are already done. The stick should be damp, but not covered over and over with batter. Then the muffins are perfect and not too dry.
9. Let cool down a little and enjoy. Taste better than Starbucks.