John Myers
Chocolate Muffins with Cream Cheese
The perfect chocolate muffins with cream cheese recipe with a picture and simple step-by-step instructions.
- 80 g Chocolate, bittersweet
- 30 g Margarine
- 3 Eggs
- 130 g Sugar
- 1 packet Vanilla sugar
- 200 g Flour
- 2 tsp Baking powder
- 5 tsp Cocoa
- 200 ml Milk
- 250 g Cream cheese double cream setting
- 1 pinch Salt
- 12 Paper baking cases
- First melt the couverture over a water bath, melt the margarine and let it cool down a little. Then stir in 2 eggs, 100g sugar and vanilla sugar until foamy. Mix in the liquid margarine and chocolate. Now mix the meal, baking powder and cocoa and stir in alternately with the milk. Mix the cream cheese, 30g sugar, salt and 1 egg into a cream. Distribute the paper liners in the hollows of the muffin tin. First fill the wells 2/3 full with the dark batter, then fill each well up to the brim with the cheese cream. Bake in a preheated oven at 180 degrees for about 20 minutes, then take out and let cool down.
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