Chocolate Cream Cheese Muffins

    (145)
    30 minutes

    Delicious chocolate muffins with a difference: a cream cheese centre. These are even better the next day. Make sure you get some!


    132 people made this

    Ingredients
    Serves: 24 

    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 cup (250g) white sugar
    • 1/3 cup vegetable oil
    • 1 cup (250ml) water
    • 1 tablespoon vinegar
    • 1 teaspoon vanilla essence
    • 250g cream cheese, softened
    • 1 egg
    • 1/3 cup white sugar
    • 1/8 teaspoon salt
    • 1 cup dark chocolate chips

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C. Line two 12 cup muffin tins with paper liners. Sift together the flour, bicarb soda, cocoa powder and salt. Set aside.
    2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
    3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
    4. Fill muffin cups 1/3 full with chocolate batter then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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    Reviews and Ratings
    Global Ratings:
    (145)

    Reviews in English (119)

    by
    108

    I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on top. Then I took a greased knife and cut through it many times creating a marble like effect on the top.  -  29 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    98

    I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would have liked. HOWEVER, LETTING THESE SIT OVERNIGHT IS A MUST. The next day they were rich, moist and much more flavorful. I downed three of them before I could stop myself!  -  09 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    74

    This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes as the recipe states at the bottom though or they'll be overdone, I suggest checking them at 20 minutes, that's when mine are perfect.  -  16 Sep 2007  (Review from Allrecipes USA and Canada)

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