Chocolate Cheesecake Muffins

These fluffy chocolate cheesecake muffins were a hit for our Blechrein team and were gone than you can imagine. Absolutely delicious!

Ingredients for 15 muffins:

200 g of flour

80 g of sugar

2 eggs

3 tablespoons of cocoa

2 teaspoons of baking soda

100 g of chocolate

100 ml of oil

150 ml of milk

Cheesecake Filling:

180 g cream cheese

2 tbsp sugar

1 egg yolk

1 packet of vanilla sugar

Preparation:

Stir sugar with eggs until creamy. Melt chocolate over a water bath. Add liquid chocolate, cocoa powder, oil and milk to the egg mixture. Mix the flour with baking powder and fold in as well.

For the cheesecake paste, stir the cream cheese with the egg yolk, sugar and vanilla sugar until creamy.

Make muffin cups (12cmx12cm) out of Blechrein White.

Add 2 tablespoons of chocolate dough, then 1 tablespoon of cheesecake mixture and finally another tablespoon of chocolate in the muffin cases.

Bake for about 15 minutes at 200 °C.

Baked in Blechrein White