I wish I could claim these recipes as my own, but they’re an adaptation of a recipe that is in the August/September issue of Baking Heaven.
I actually made these for my brother. As we’re both quite busy, when we can, we meet up for a coffee, cake and catch-up and these muffins are a favourite from Starbucks, so when I saw this recipe and showed it to him, his little 48 year old eyes lit up!
It’s a lovely, basic recipe but you do need quite a few bowls! The bottom layer is a light chocolate muffin, topped with a baked cheesecake with a sprinkling of chocolate crumble.
INGREDIENTS – makes 10
Suprisingly, although it looks like a lot of ingredients, it’s quite a short shopping list with quite a few store cupboard ingredients…for bakers anyway!
For the cupcakes
20g unsalted butter, melted
50g dark chocolate
125g plain flour
2 tsp baking powder
25g cocoa powder
90g caster sugar
1tsp vanilla extract
1 large egg
For the cheesecake mixture
250g full fat cream cheese
30g caster sugar
1 large egg
1 tsp vanilla extract
For the chocolate crumble
50g plain flour
10g cocoa powder
20g caster sugar
30g unsalted butter, at room temperature
- Pre heat the oven 190C/GM5. Line a muffin tin with 10 muffin cases or wraps.
- Make the cheesecake mixture. Place the cream cheese, egg, sugar and vanilla extract into a bowl. Beat together well, and place in fridge until needed.
- Make the crumble topping. Place the flour, cocoa powder, sugar and butter into a small bowl and rub together with your fingertips until the mixture resembles breadcrumbs.
- Make the muffins. Break the chocolate up into small pieces and place into a bowl. Place over a pan of simmering water (don’t let the bowl touch the water) and stir gently until melted. Set the bowl to one side. In another small saucepan, melt the butter and set to one side.
- In a large bowl, mix together the flour, baking powder, cocoa powder and sugar with a balloon whisk until well combined.
- In a jug, whisk together the egg, milk, melted butter and vanilla extract with the balloon whisk until well combined.
- Carefully pour the egg mixture into the flour mixture, and whisk together with the balloon mix. Add the melted chocolate and whisk together.
- Now it’s time to assemble the muffins. Start by dividing the muffin batter between the muffin cases, about 1 tablespoon for each case. On top of the chocolate batter, divide the cheesecake mixture over the chocolate batter and gently spread over evenly. Finally, sprinkle over the chocolate crumble mixture.
- Place in the oven and bake for 30 minutes.
- Once cooked, remove from the oven, leaving the muffins to cool in the tin.