Double Chocolate Cheesecake Muffins

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Double Chocolate Cheesecake Muffins – For a light and delicate breakfast or dessert, combine rich chocolate muffins with a layer of sweetened cream cheese.



1/2 cup butter, at room temperature

brown sugar, 2/3 cup

a single huge egg

2 tsp extract de vanille

sour cream, 2/3 cup

1 tsp cinnamon powder

2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

1/2 cup chocolate powder, unsweetened

2 cups flour (all-purpose)

2/3 gallon milk

1 cup chocolate chips, mini

Cheesecake Layer:

1 package softened cream cheese (8 oz)

1 pound of sugar

a single huge egg


1 tablespoon tiny chocolate chips



Preheat the oven to 400 degrees Fahrenheit. Paper liners should be used to line cupcake tins.
Combine flour, cocoa powder, salt, baking powder, baking soda, and cinnamon in a separate basin. Set aside some time
Brown sugar and butter should be combined until smooth. Combine the egg, vanilla, and sour cream in a mixing bowl. Blend until completely smooth.
Alternate between adding the flour mixture and the milk to the butter mixer slowly.
Chocolate chunks should be folded in. Set aside some time

Cheesecake Layer:

Cream the cream cheese until it is smooth and creamy. Beat in the sugar until it is completely smooth.
Beat in the egg until it is completely integrated. Don’t overmix the ingredients.

To assemble:

Fill each muffin liner with a tablespoon of the muffin batter. Finish with a layer of cheesecake. The remaining batter should be placed on top.
Sprinkle the remaining 1/4 cup chocolate chips on top of each muffin.
Bake for 16-18 minutes, or until a toothpick inserted in the center comes out mostly clean.

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