Double Chocolate Cheesecake Muffins (New Zealand)

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"My source for this recipe is foodlovers They acknowledged Helen Jackson & described her as "an Auckland-based foodie who teaches cooking classes, catering & designing recipes." She certainly did herself proud w/this one! Like a prior recipe, it oddly uses a mix of metric & US units of measurement. Rather than fully convert to one or the other, I entered it as written. Enjoy!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (79.7 g)
  • Calories 242.6
  • Total Fat - 10.6 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 37.6 mg
  • Sodium - 304.7 mg
  • Total Carbohydrate - 32.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 11.7 g
  • Protein - 5.4 g
  • Calcium - 159.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 190C. Beat cream cheese plus 2 tbsp sugar together & set aside.

Step 2

In a lrg bowl, combine flour, chocolate chips, 1/2 cup sugar, cocoa, baking powder & salt.

Step 3

Make a well in the center. Pour in the egg, butter & milk stirring until just moist.

Step 4

Spoon some of the chocolate batter into each muffin tin & drop 1 tsp of the cream cheese mixture on top. Then cover w/more of the chocolate batter.

Step 5

Bake 15-20 min or until springy to the touch.

Tips & Variations


  • No special items are required

Related

KATO BABY

This was a very tasty recipe twisted. We enjoyed the chocolate flavor very much. The cream cheese is a wonderful surprise and helps keep the cupcake moist. I served it with a buttercream glaze and candy pastilles. Thank you for sharing another winner. Made FYC tag game.

review by:
(10 Jul 2016)