Double chocolate cheese cake muffins


  1. Muffins
  2. 1/2 cup butter, room temperature
  3. 2/3 cup brown sugar
  4. 1 large egg
  5. 2 tsp vanilla extract
  6. 2/3 cup sour cream
  7. 1 tsp ground cinnamon
  8. 2 tsp baking soda
  9. 1 tsp salt
  10. 1/2 cup unsweetened cocoa powder
  11. 2 cups all flour
  12. 1 cup mini chocolate chips
  13. Cheesecake layer
  14. 1 (8 oz) package cream cheese, softened
  15. 1/2 cup sugar
  16. 1 large egg
  17. Topping
  18. 1/4 cup mini chocolate chips


  1. For the muffins: Preheat oven to 400 degrees. Line a cupcake pans with paper liners.

  2. In a separate bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon. Set aside.

  3. Using hand mixer, mix brown sugar and butter together until creamy. Add egg, vanilla and sour cream. Beat until smooth.

  4. Slowly add the flour mixture and the milk to the butter mixer, alternating between the two.

  5. Fold in chocolate chips. Set aside

  6. For the cheese cake layer: Beat cream cheese until creamy. Add sugar and beat until smooth.

  7. Add egg and beat until fully incorporated. Do not over mix.

  8. To assemble: Place a spoonful of the muffin batter into the bottom of each liner. Top with cheesecake layer. Top with the remaining batter.

  9. Sprinkle the tops of each muffin with the remaining 1/4 cup of chocolate chips.

  10. Bake for 16-18 minutes until a tester comes out mostly clean.

  11. Remove from oven and let cook for 5 minutes before removing to a wire rack to cool completely.

  12. Enjoy.

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