Time 35m Yield 8 muffins, 8 serving(s) Number Of Ingredients 10 Steps:
In a small bowl, beat cream cheese and 2 Tbsp sugar until light and fluffy. Set aside. In a large bowl, stir together flour,1/2 cup sugar, cocoa, baking powder and salt. Make a well in centre of dry ingredients. Combine egg, milk and oil. Add all at once to dry ingredients stirring just until moistened. (batter should be lumpy) Spoon about 2 Tbsp of batter into each greased muffin tray. Drop 1 tsp of cream cheese mixture on top and then more of the chocolate batter. Bake 375F degrees for 20 minutes.
Time 1h15m Yield 24 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups. Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack. Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.
More about “chocolate cheesecake muffins recipes”
Time 35m Yield 6 large muffins Number Of Ingredients 12 Steps:
Mix together the flour, sugar, baking powder, and cocoa powder in large bowl, set aside. Preheat oven to 350ºF; grease muffin tins. In small bowl, make filling: beat together cream cheese, powdered sugar, almond extract and cornstarch until uniformly fluffy - set aside. In separate bowl, beat together milk, egg, oil and extract. Add milk mix to flour mix. Mix just until you no longer see any dry bits in the batter. Fill the bottoms of muffin cups with approximately 2 Tablespoons batter (about 1/3 full). Dab a spoonful of cream cheese filling in middle of each muffin cup, making sure filling isn’t touching any of the sides. Cover up cream cheese with rest of batter, filling muffin cups until they are 3/4 full. Work as quickly as you can, so cream cheese doesn’t sink to bottom. Bake for 15-20 minutes.
