All blog posts | All Classic Recipes | All TM Recipes | Cheese | Chocolate | Cupcakes and Muffins | Dessert | Snacks
Chocolate Cheesecake Muffins
These Chocolate Cheesecake Muffins (or cupcakes if you want smaller portions) were my “muffin favourites” from Bake Club. If you love deep rich chocolate and cheesecake, then you’ll want to have a go at this easy recipe. This is so quick to make in the Thermomix or stand mixer. No washing out in between is necessary. 😉
We made them in a muffin size tin, but you can also use cupcake liners and make them a bit smaller. They’re a bit quicker to bake as a cupcake but trust me you’ll want more if you go the smaller version. LOL
Tips for making chocolate cheesecake muffins.
- I know I’ve said it before, but read the recipe first. Including the method, you’ve chosen. Do it before you start, and you won’t have any surprises along the way.
- For Thermomix owners with only one bowl: you can go down to step 1 for the “Chocolate batter” and make the dry mix right at the start, dust out the bowl then start up at the top for the cheesecake batter. That way you won’t have to clean out the bowl again. Just make sure you scrape as much cheesecake mix out of the TM bowl before you go on to the chocolate batter. I don’t like to be cleaning out bowls if I don’t have to, do you?
- We use silicone piping bags they’re brilliant. They’re easy to clean, and you can hang them somewhere to dry when you’re done.
- The piping tips we prefer for all things baking rather than decorating are Loyal brand. I suppose it’s what you get used to, but I don’t like metal when I’m working with batters. These can also go in the dishwasher where some metal ones would tarnish.
- If you need to soften your coconut oil because it’s cold in the kitchen and it has set, you can do this in the microwave or on the stove top. Don’t get it too hot, as you only need to bring it to about body temp.
- Don’t like coffee? Well you don’t have to use it, but you’ll find you can’t really taste it. Replace the liquid with milk, water, cream, sour cream just make sure you replace it with some liquid, or they’ll end up dry. Coffee is used in many chocolate cake recipes to intensify the chocolate flavour. So, if you’re worried that you’ll taste it, just make it a weak coffee.
- So how do you make the coffee? You could use a couple of 30 g shots of espresso. Or if you’re worried about the coffee taste use 30 g expresso shot and fill the other 30 g of water.
- Dont have an espresso machine? If you don’t have a coffee machine just take 55 g of boiling water and a tablespoon of dried instant coffee granules.
Chocolate Cheesecake Muffins
5 stars tells us you love the recipe
becs-table.com.auDecadent chocolate cheesecake muffins or cupcakes. They are easy to make and totally worth the calories.
Equipment
- Thermomix or Stand Mixer
Ingredients
Cheesecake Filling:
- 230 g cream cheese softened
- 90 g castor sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
Chocolate Chip Muffins:
- 250 g Plain flour
- 55 g unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 40 g coconut oil warm to a liquid state
- 180 g granulated sugar
- 1 egg room temperature
- 245 g plain Greek yoghurt
- 60 g milk
- 60 g strong coffee cold (This is optional, you won’t taste it as coffee as such, but it will intensify the chocolate flavour)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips for popping on the top just before baking
Instructions
Conventional Method
Cheesecake Filling:
- Line a muffin pan with liners and set aside. Preheat oven to 200°c or 180°c fan
- In a medium-size bowl, beat the cream cheese and sugar together until the mix is light and fluffy, It should take about 2 to 3 minutes but longer if your cream cheese is really cold and hard.
- Add the egg and vanilla extract and continue to beat until well combined.
- Transfer to a piping bag (with a 1/2 – 1 cm nozzle if you have one) and chill till your ready to use it.
Chocolate Chip Muffins:
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside. (or sift together)
- In a medium bowl, whisk together coconut oil and sugar. If it’s cold at your place, you might need to gently warm the coconut oil first. Not too hot though.
- Add the egg, Greek yoghurt, milk, coffee and vanilla extract and continue whisking until combined.
- Stir wet ingredients into dry ingredients just until combined. Stir in 1/2 a cup of mini chocolate chips.
- Transfer muffin batter to another piping bag or you can use a spoon. Pipe or spoon the chocolate batter into each liner until about halfway full.
- Remove the cheesecake filling from the refrigerator press the tip of the bag into the centre of each muffin and squeeze; you will see the batter rise and continue to squeeze till the muffin cup is about 2/3 full. If you like you can use the tip of a knife to show a swirl of cheesecake or keep it a secret under the chocolate batter. 😉
- Sprinkle with chocolate chips.
- Bake at 200°c or 180°c fan for 5 minutes then drop the temp to 180°c or 160°c fan till the muffin springs back when pressed.
Thermomix Method
Cheesecake Filling:
- Line a muffin pan with liners and set aside. Preheat oven to 200°c or 180°c fan
- Weigh the cream cheese and sugar together on speed 3 for 15 seconds scraping down 1/2 way through. If the mix is soft, add the butterfly and beat for 30 seconds/speed 2.5 If it’s not soft yet just beat without the butterfly for a few more seconds till it is. It all depends on how cold your ingredients are. They need to be dropping consistency before you add your butterfly
- Set the blades back to speed 2.5 and add the egg and vanilla extract. Mix till well combined about 6 seconds.
- Transfer to a piping bag (with a 1/2 – 1 cm nozzle if you have one) and chill till your ready to use it.
For the chocolate batter
- In a clean dry TM bowl weigh the flour, cocoa powder, baking soda and salt. Set aside. (Or sift together in the usual way.)
- In a medium bowl, whisk together coconut oil and sugar. If it’s cold at your place, you might need to gently warm the coconut oil first, to do this, set your TM to 37°c/1 minute/speed 1
- Turn the blades back to speed 2 and drop the egg, Greek yoghurt, milk, coffee and vanilla through the hole in the lid while the blades are running.
- Return the sifted dry ingredients to the TM Bowl and mix on speed 4/10 seconds scrape down the sides and repeat on speed 4/5 seconds.
- Transfer muffin batter to another piping bag or you can use a spoon. Pipe or spoon the chocolate batter into each liner until about halfway full.
- Remove the cheesecake filling from the refrigerator press the tip of the bag into the centre of each muffin and squeeze; you will see the batter rise and continue to squeeze till the muffin cup is about 2/3 full. If you like you can use the tip of a knife to show a swirl of cheesecake or keep it a secret under the chocolate batter. 😉
- Sprinkle with chocolate chips.
- Bake at 200°c or 180°c fan for 5 minutes then drop the temp to 180°c or 160°c fan till the muffins spring back when pressed.
Notes
No Piping Bag? You can use a ziplock bag with the corner cut off if you don’t have a piping bag. Although I find piping bags much easier to work with. If you have silicone bags they’re very easy to clean too, I stick mine in the dishwasher and trap two sides down with mugs.
Want to know more?
Would you like to learn how to make Artisan Muffins?
These were so amazingly tasty. I’ll be making these regularly for “bring a plate” parties
I agree, super delicious.