Double Chocolate Cheesecake Muffins
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Ingredients:
1/2 cup butter, at room temperature
2/3 cup brown sugar
1 large egg
2 tsp vanilla extract
2/3 cup sour cream
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
2/3 cup milk
1 cup chocolate chips
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1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 large egg
Bake at 190°C for 20 minutes in the oven
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Double Chocolate Marble Cheesecake Recipe
This simple no-bake recipe for chocolate cheesecake is light, chocolately and quite pretty! Recipe at FACEBOOK:
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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The Perfect Balance of Chocolate and Cheesecake in a Muffin! (Chocolate Cheesecake Muffins)
I’m pleased to introduce you to the most decadent muffin recipe of your life! These chocolate cheesecake muffins are made with a rich chocolate batter, filled with a luscious cheesecake filling, and punctuated with plenty of chocolate chips!
Recipe:
Ingredients
Chocolate Muffins
⅓ cup canola or vegetable oil (80ml)
⅔ cup granulated sugar (135g)
¼ cup buttermilk (120ml)
1 large egg
1 teaspoon vanilla extract
⅓ cup sour cream (75g)
1 cup all-purpose flour (125g)
¼ cup natural cocoa powder (25g)
¾ teaspoon baking soda
½ teaspoon instant coffee (optional, this intensifies the chocolate flavor)
¼ teaspoon salt
1 cup semisweet chocolate chips, plus additional for topping, if desired (170g+)
Cheesecake Filling
8 oz cream cheese, softened (I recommend brick-style full-fat cream cheese only, sometimes referred to as “Philadelphia” in countries outside the US). (226g)
5 Tablespoons granulated sugar
2 Tablespoons sour cream
1 large egg, lightly beaten
¼ teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Muffin tin (Affiliate Link):
Instructions
00:00 Introduction
Chocolate Muffins
00:47 Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
00:54 In a large bowl, whisk together oil, sugar, buttermilk, egg, vanilla extract, and sour cream until well-combined.
01:32 In a separate bowl, whisk together flour, cocoa powder, baking soda, instant coffee (if using), and salt.
02:04 Add the flour mixture to the wet ingredients and use a spoon or spatula to fold together until just barely combined.
02:27 Add chocolate chips and gently stir until they are incorporated into the batter and batter is combined, but do not over-mix (which can make the muffins dense and dry).
02:44 Set batter aside and prepare cheesecake filling.
Cheesecake Filling
02:50 In a large, clean bowl, stir together cream cheese and sugar until smooth and creamy (an electric mixer makes easy work of this and makes it easier to ensure your cream cheese is smooth and lump-free, but if the cream cheese is soft enough this can be done by hand).
03:07 Add sour cream and vanilla extract and stir until well-combined, then finally stir in the egg until incorporated. The batter should be smooth.
Assembly
03:32 Scoop chocolate batter into prepared muffin tin, filling each paper liners halfway full. You will have some batter left, reserve this to use after you’ve added the cheesecake layer.
04:08 For a rich, thick pocket of cheesecake filling, take a spoon and use it to make a crater/divot in the center of each muffin.
05:05 Scoop a heaping tablespoon of cheesecake filling into the center of each muffin in the crater you just created (it won’t all fit, some will sit on top of the chocolate batter and this is fine).
05:26 Portion a small amount of remaining chocolate batter over the top of the cheesecake layer and use a toothpick to swirl the batters together. If desired, sprinkle tops with additional chocolate chips.
06:06 Transfer to 350F (175C) oven ad bake for 22-25 minutes or until muffins are baked through. A toothpick inserted in the center should come out mostly clean or with a few wet crumbs, but not wet batter (if the toothpick is very chocolatey, test again, you may have hit a melted chocolate chip!).
06:53 Allow muffins to cool in tin for 10-15 minutes before removing. These muffins may be enjoyed still warm or they may be allowed to cool completely and be refrigerated before enjoying!
Notes
STORING
Store in an airtight container in the refrigerator for up to 5 days. Because of the cheesecake filling, these muffins are delicious served cold!
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Double Chocolate Cheesecake Muffins wie von Starbucks | with English recipe
ZUTATEN (Für 12 Muffins)
Für den Teig
200g Mehl
160g Zucker
2 Eier
100ml Sonnenblumenöl
200g Schmand
50g Backkakao
250g Chocolate Chunks
1,5 TL Backpulver
1 TL Natron
1 Prise Salz
Für den Cheesecake
250g Frischkäse
40g Zucker
1 Ei
1 Packung Vanille Zucker
oder etwas Vanilleextrakt
Backofen-Info: 190° Umluft
Backzeit: ca. 20 Minuten
ZUBEREITUNG
- Frischkäse, Zucker, Ei und Vanille in einer Schüssel verrühren und zur Seite stellen
- Eier mit Zucker cremig aufschlagen (ca. 2-3 Minuten)
- Schmand und Sonnenblumenöl hinzufügen, kurz verrühren
- Die trockenen Zutaten hineinsieben und den Teig nur ganz kurz verrühren
- Chocolate Chunks kurz unterrühren, dann ist der Teig fertig
- Muffinblech mit Papierformen auslegen
- Förmchen bis zur Hälfte befüllen
- Mit einem Löffel in der Mitte Mulde bilden
- Cheesecake Masse in die Mulde füllen
- Muffins bei 190 Grad Umluft ca. 20 minuten backen
- Auskühlen lassen und genießen
PRODUKTE
Muffin-Förmchen:
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INGREDIENTS (For 12 muffins)
For the muffin dough
* 200g flour
* 160g sugar
* 2 eggs
* 100ml sunflower oil
* 200g sour cream
* 50g cocoa powder
* 250g chocolate chunks
* 1.5 tsp baking powder
* 1 tsp baking soda
* 1 pinch of salt
For the cheesecake
* 250g cream cheese
* 40g sugar
* 1 egg
* 1 tsp vanilla extract
PREPARATION
* Mix cream cheese, sugar, egg and vanilla in a bowl and set aside
* Beat eggs with sugar until creamy (approx. 2-3 minutes)
* Add sour cream and sunflower oil, stir briefly
* add in the dry ingredients and mix the dough very briefly
* finally add the chocolate chunks
* Line your muffin tin with paper cups
* Fill the cups halfway
* Make some space in the middle with a spoon and pour in the cheesecake mixture
* Bake the muffins at 190 degrees for about 20 minutes
* Let cool and enjoy