Today's recipe says it makes 20. I only made 12. No ONE needs 20 double chocolate muffins in their house. My plan is to freeze them, then take them out as I want them.
I made one mistake with this recipe. I missed putting in the baking soda. I thought 2 tsp baking powder was a lot with no soda, but just missed seeing the soda. They seem fine. A little dense, but tastes fine.
I almost didn't add the cinnamon because I'm not a huge fan of cinnamon. I only added half of what the recipe calls for and I wish I hadn't included it at all.
Double Chocolate Cheesecake Muffins
Recipe from Dinners, Dishes, and Desserts
Makes 20
MUFFINS
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 c unsweetened cocoa powder
- 2 c all-purpose flour
- 1/2 c butter, at room temperature
- 2/3 c brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 2/3 c sour cream
- 2/3 c milk
- 1 c mini chocolate chips
CHEESECAKE LAYER
- 1 package (8 oz) cream cheese, softened
- 1/2 c sugar
- 1 large egg
TOPPING
1/4 c mini chocolate chips
TO MAKE 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
Beat 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
TO MAKE THE CHEESECAKE 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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