Sunday, July 18, 2010

Double Chocolate Cream Cheese Muffins

Have leftover cream cheese from making cheesecake brownies the other time, so I had to clear them quick. My past experiences storing opened cream cheese in the fridge didn't register too pleasant memories as they ended up curdling. I also love the awesome combination of chocolate with warm cheese heh heh

They were meant for a kite flying cum picnic session but it has been raining hard during morning so the plans are trashed. Gaahhh... Anyway they landed up at my boyfriend's place for his family, so it's all good :]

Shoved one to my boyfriend in the midst of a movie. He said the amount of sweetness is just right and he liked the little surprise cream cheese in the middle. He also had no qualms whether it's being eaten warm or not. Yayness for me! Will try this concept on other combination.
Double Chocolate Cream Cheese Muffins

160g all purpose flour, sifted
25g cocoa powder, sifted
120g caster sugar
80g chocolate chips
70g unsalted butter, melted
165ml milk
1 egg
1.5 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
icing sugar (for dusting)

Cream Cheese Filling:
120g cream cheese
1.5 tbsp white sugar

1. Preheat oven to 180°C
2. Add flour, cocoa powder, sugar, chocolate chips, baking powder and salt into a bowl and mix well
3. Lightly heat up milk, egg and vanilla in a saucepan
4. Make a well in the centre of the flour mixture
5. Pour in milk mixture and melted butter into the well
6. Fold batter quickly until just combined
7. In a separate bowl, use a electric mixer to beat cream cheese and sugar until smooth
8. Fill up half of each muffin cup with the chocolate batter
9. Add a spoonful of cream cheese on top of the half filled cups
10. Cover the muffin cups with the remaining batter
11. Bake for 20 mins (centre doesn't come clean for this one due to the cream cheese :Þ)
12. Leave muffins in baking tray to sit for 5 mins before cooling them on a wire rack
13. Dust some icing sugar on the muffins...and profffiitttt!

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