Marbled Chocolate Cheesecake Muffins are simple to make, a lovely muffin made with real chocolate and with a cheesecake mixture swirled through the dark chocolate, the swirls remain on the muffins making a really pretty pattern.
Dr. Oetker has a great range of products and tools to help you make a great chocolatey bake. They have several varieties of cooking chocolate, chocolate decorations, and powders that make it so simple to make a tasty chocolatey bake. There are also lots of great recipes on the website to help inspire you.
The muffins were very easy to make, you do need to make two different mixtures, one with the cream cheese the other with melted chocolate, then you swirl the two together to get the marbled effect. I liked that they are not too sweet and there is a definite cheesecake flavour. There are many more delicious recipes on the Dr. Oetker website for you to try.
Marbled Chocolate Cheesecake Muffins
For the cake:
- 12 Muffin Cases
- 125 g Cream Cheese 4 1/2oz
- 150 g Plain Flour 5oz
- 175 g Caster Sugar 6oz
- 2 medium Egg
- 5 ml Vanilla Extract with Seeds 1tsp
- 100 g Fine Cooks Dark Chocolate 3 1/2oz
- 50 g Butter 2oz
- 7g sachet Bicarbonate of Soda
- 100 ml Buttermilk 3 1/2 fl.oz
- Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a muffin tin with Muffin Cases. To make the cheesecake mixture, beat the cheese in a bowl to soften. Add 25g (1oz) flour, 50g (2oz) sugar, 1 egg and the Vanilla Extract. Mix well and set aside.
- For the chocolate mixture, break the Dark Chocolate into pieces and put in a heatproof bowl with the butter over a saucepan of barely simmering water until melted. Stir in the remaining sugar, remove from the water and leave to cool for 10 minutes.
- Sift the remaining flour on top along with the Bicarbonate of Soda and add the remaining egg and buttermilk. Mix well.
- Spoon about 10ml (2tsp) of the chocolate mixture into each case, then top with the same amount of cheesecake mixture. Divide the remaining chocolate mixture between the cases and gently swirl the 2 mixtures together. Spoon over the remaining cheesecake mixture – the case should be just over half full.
- Bake in the oven for about 25 minutes until risen and just firm to the touch. Cool for 5 minutes then transfer to a wire rack to cool completely.
I couldn’t resist using up the remaining cream cheese to make some Cream Cheese Frosting and decorating the muffins with Dr. Oetker Chocolate Hearts and Dr. Oetker Chocolate and Silver Pearls I took them into work to share them with my colleagues who were duly grateful!