- 1/2 cup butter, room temperature
- 2/3 cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2/3 cup sour cream
- 1 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup unsweetened cocoa powder
- 2 cups all flour
- 1 cup mini chocolate chips
- Cheesecake layer
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1/4 cup mini chocolate chips
For the muffins: Preheat oven to 400 degrees. Line a cupcake pans with paper liners.
In a separate bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon. Set aside.
Using hand mixer, mix brown sugar and butter together until creamy. Add egg, vanilla and sour cream. Beat until smooth.
Slowly add the flour mixture and the milk to the butter mixer, alternating between the two.
Fold in chocolate chips. Set aside
For the cheese cake layer: Beat cream cheese until creamy. Add sugar and beat until smooth.
Add egg and beat until fully incorporated. Do not over mix.
To assemble: Place a spoonful of the muffin batter into the bottom of each liner. Top with cheesecake layer. Top with the remaining batter.
Sprinkle the tops of each muffin with the remaining 1/4 cup of chocolate chips.
Bake for 16-18 minutes until a tester comes out mostly clean.
Remove from oven and let cook for 5 minutes before removing to a wire rack to cool completely.
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