Black Bottom Mini Cookie Muffins

Ingredients for 1 servings:

• 1 ½ cups flour
• ¼ cup cocoa
• 1 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• ½ cup chocolate decoration (chocolate drops – chocolat morsels)
• 1 cup of water, warm
• Oil, 1/3 cup
• 1 tsp vinegar (white wine vinegar)
• 4 drops of flavoring (vanilla flavoring)
• 230 g cream cheese
• ½ cup sugar
• 2 drops flavoring (vanilla flavoring)
• 1 large egg(s)
• possibly grease for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

American recipe for a chocolatey, creamy mixture of cookies and muffins, makes about 50 pieces

Preheat the oven to 180°C. Sift the flour and cocoa powder and mix in a bowl with the baking powder, salt, and sugar. Gradually add the water, oil, vinegar, and flavoring while stirring until a smooth mixture forms. Now, using a teaspoon, transfer the batter into a 12-cup mini-muffin tin (if using a non-silicone tin, grease the tin thoroughly beforehand). For the topping, mix the cream cheese, sugar, egg, and vanilla flavoring with a mixer and, using a teaspoon or a cake syringe, drop a dollop onto the chocolate batter to create a porthole shape. Bake for approximately 12 minutes at 180°C (convection oven) (do the toothpick test). Let the mini-muffins cool briefly, then remove them from the tin and let them cool on a wire rack. This recipe makes approximately 50 mini-muffins. In the US, a cup holds 240 ml.