After a long time (who would be surprised when all this is happening) I add a new recipe. I thought of combining two traditional desserts, namely muffins and cheesecake. Chocolate Cheesecake Muffins consist of fluffy cocoa batter with chocolate chunks and vanilla cheesecake filling. These muffins are great if you can’t decide whether you want a cake or cheesecake. I’ve been using this cocoa batter for muffins for a very long time, you can also find it in the cherry-chocolate muffins at the beginning of the blog, so it’s one of my favorites. The batter is soft, not dry, and beautifully chocolatey thanks to the chocolate chunks. The chocolate flavor is complemented by a subtle vanilla cheesecake layer. It is a soft filling with the addition of vanilla extract, which goes nicely with chocolate. Muffins and cheesecake, chocolate and vanilla, these muffins are just perfect when you’re craving it all.
- Muffins:
- 230 g butter
- 350 g crystal sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 510 g all-purpose flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- 70 g cocoa
- 480 ml milk
- 200 g dark chocolate
- Cheesecake layer:
- 500 g soft cream cheese
- 250 g mascarpone
- 6 tablespoon icing sugar
- 2 eggs
- 1 teaspoon vanilla extract
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Muffins:
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Beat butter and sugar until fluffy.
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Add eggs, one at a time, and vanilla extract. Beat.
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In another bowl, mix together flour, baking powder, salt and cocoa.
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Add half of the flour mixture to the butter mixture, beat, half of the milk, beat again. Then add the other half of the flour mixture, beat, and the other half of the milk, beat again.
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Add chopped chocolate, fold in with a spatula.
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Let the batter sit for 10 minutes.
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Cheesecake filling:
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Mix cream cheese with mascarpone, icing sugar, eggs and vanilla extract using a whisk.
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Make a homogeneous mixture.
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Place about 3/4 tablespoon of muffin batter on the bottom of the muffin cup, then place 3/4 tablespoon of cheesecake filling and again about 3/4 tablespoon of muffin batter or as much as will fit in the cup.
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Bake the muffins for 5 minutes at 220 degrees, then lower the temperature to 190 degrees and bake for another about 25 minutes or until a toothpick inserted comes out clean.
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