Skip to main content

Double Chocolate Cheesecake Muffins


I'm on a bit of a muffin kick at the moment, and as the last few bakes I've done have not involved chocolate, the plea from the boys was for something very much chocolatey. I thought I'd be a bit daring with these, though, as there is a cheesecake layer which is swirled into the muffin batter (I didn't tell the boys as they are cheesecake averse - no idea where they've got that from!).


With melted chocolate in the mix, the result is quite a fudgy muffin, fluffy sponge with the cheesecake layer - especially on the top of the muffin - giving a bit of a fudgy contrast.


The recipe I based these on calls for plain cream cheese, but as I had bought some of the new Cadbury Chocolate Philadelphia, I had to give it a go. Consequently, these are double chocolate (never a bad thing in my book!).

Double Chocolate Cheesecake Muffins (adapted from Muffins Galore by Catherine Atkinson)
Makes 12

150g plain flour
175g caster  sugar
35g unsweetened  cocoa powder
1/2 tspn bicarbonate of soda
1/4 tspn salt
125ml buttermilk
3 tbspns vegetable oil (I used sunflower oil)
50g unsalted butter, melted and cooled
2 medium eggs, lightly beaten
1 tspn vanilla extract
75g plain chocolate melted

For the cheesecake mixture
160g pack of Cadbury Philadelphia
55g caster sugar
1 medium egg, lightly beaten
1/8 tspn vanilla extract

Preheat the oven to 170 fan / 190 conventional / 375 farenheit / gas 5. Line a 12 cup muffin pan.

Make the cheesecake mixture by combining the ingredients on a small bowl, mixing until smooth.

Mix the dry muffin ingredients in a large bowl. In a jug, mix the egg, buttermilk, vegetable oil, melted butter, vanilla, and melted chocolate. Add the wet ingredients to the dry and mix until just combined (the mix should look lumpy, and there will be some bits of flour still showing - this is OK, as it's what helps to give the muffins their lighter texture).


Spoon the batter into the prepared cases, dividing it evenly.


Spoon a little of the cheesecake mixture over the top of the batter, again dividing it equally between the cases.

Using a knife, swirl the mixture slightly so it mixes a little.


Bake in the oven for 20 - 25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin and then turn out to a wire rack to continue cooling.


As this recipe includes chocolate and cheese, which is the theme of this month's We Should Cocoa challenge hosted by Choclette of the Chocolate Log Blog, I am going to make this my first time entry (yay!). We Should Cocoa is a monthly bloggers challenge hosted alternately by Choclette and Chele of Chocolate Teapot, and each month is centered on a particular theme but which always involves chocolate. Can't wait to see all the other chocolatey cheese creations for this month! Why don't you pop over to Choclette's blog and have a look?


In the meantime, I'm going to enjoy these with my favourite afternoon treat, a home made cappucino courtesy of Mike. 


And what did the boys think? They who don't like cheesecake? They wolfed them. Couldn't get enough. Typical. Hope you enjoy them, too.

Susie

Comments

  1. Ha ha, did you let on to the boy what was in them? Fudgy muffins sound right up my street and these look delicious. I haven't tried the new chocolate Philadelphia, but I've heard plenty of positive comments about it so far. Thanks for taking part in WSC.

    ReplyDelete
    Replies
    1. Ha, yes, eventually ;) At least it has opened their eyes to the possibility they might like cheesecake, especially if there's chocolate in it :D

      Delete
  2. Your muffins look amazing. I could not resist double chocolate cheesecake muffins.

    ReplyDelete
    Replies
    1. Thanks. I think anything that's double chocolate has to be good ;)

      Delete
  3. These look lovely...chocolate philly can never be a bad addition!

    Thanks for your lovely comment - much appreciated

    ReplyDelete
    Replies
    1. Thanks - yes the chocolate Philly is an interesting twist. Must admit, not sure it was chocolatey enough for me, but then I s'pose it is cream cheese rather than chocolate spread (I guess I'm just plainly addicted to chocolate).

      :) x

      Delete
  4. yum yum yum double chocolate is definitely NEVER a bad thing! I feel like we are on the same wavelength as I also recently tried choccy philly. Will have to try making these muffins soon.

    ReplyDelete
    Replies
    1. Yep, great minds! I loved your cake truffles - especially with the gold spray! Made with chocolate Philly too! More uses for it! :)

      Delete

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Not Viennese, but Swiss Cakes for the Weekly Bake Off

One of my strongest childhood memories is the ritual of our family's Sunday Tea, which always took a certain form. My nan would put the kettle on at just before 4pm, and a pot of steaming hot tea would soon be brewed. There were sandwiches, and always, always some form of cake. Quite often, if nan and mum had had a busy weekend, it would be provided by Mr Kipling. My brother and I looked forward to this with some enthusiasm, as there were quite often French Fancies and Vienniese Whirls, which were our hands-down favourites. We could leave the Battenburg Slices, and the jam tarts were often a bit too dry  for us (definitely not as good as homemade). But the soft sweet inside of an iced French Fancy (my favourite being the lemon yellow ones), and the moistness of the Viennese Whirls were something to savour. Of course, you can still buy these. But they just don't seem to taste the same somehow. So when Amy announced this week's Bake Off challenge as the Apricot Swiss

Farmhouse Orange Victoria Sandwich for the Weekly Bake Off

I was really pleased with Amy's selection for this week's Bake Off - Mary Berry's Ultimate Cake Book was the first Baking book I bought, back in 1995 (it was first published in 1994 and by the time I bought a copy it was already on its eighth reprint). The very first recipe I did was her small all in one Victoria Sandwich, and consequently the very first cake tins I purchased were Silverwood 7" sandwich tins. They have seen many, many outings over the years, by way of this cake and the Sunday Best Chocolate Fudge Cake, also from the same book. I still have them and used them for this recipe. Interestingly, in flicking through 'Ultimate Cake Book', I caught sight of an Orange Victoria Sandwich, which is practically the same recipe as this one (size aside), with the exception of the filling, where Mary instructed that it should be 'about 4 tablespoons of orange mamalade and a little caster sugar'. Hmm, not sure about that one. I certainly loved the