Double Chocolate Cheesecake Muffins



  • 125 g dark chocolate (85%) 
  • 50 g dark chocolate, chopped (70%) 
  • 30 g butter 
  • 1 tsp 
  • cocoa shavings 1 tbsp cocoa powder 
  • 200 g flour (type 1050) 
  • 2 eggs 
  • 100 g sugar 
  • 200 ml milk 
  • 1 tsp baking powder 
  • 1 tsp spiced biscuit
  • 230 g double cream cheese 
  • 30 g sugar 
  • 50 g marzipan 
  • 20 g potato starch 
  • 1 egg 
  • pith of a vanilla pod
  • 12 muffin paper cups
  • Pre heat the oven to 180 degrees celcius.
  • Finely grate the marzipan for the cheesecake layer. Beat the marzipan and egg and sugar until creamy with the mixer. Thoroughly stir in the vanilla pulp, potato starch and double cream cheese. Refrigerate.
  • 125 g dark chocolate (85%) melted together with the butter in a small saucepan. Allow to cool slightly. In the meantime beat eggs and sugar with the hand mixer until frothy. Mix cocoa powder, cocoa chips, chopped dark chocolate (70%), flour, baking powder and spice condiment.
  • Slowly pour the melted chocolate into the sugar-egg mixture and stir thoroughly with the hand mixer. Alternately stir in the milk and the flour mixture. Spread the chocolate mass on a muffin baking pan lined with 12 muffins. Also spread the cheesecake topping evenly on the chocolate dough. Bake the muffins for about 18-20 minutes at 180 degrees and leave to cool on a wire rack.

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