Ingrédients pour Cream Cheese And Chocolate Muffin Cakes
- 4 ounces (113g) softened cream cheese
- 1 large egg
- 1/4 cup (50g) granulated sugar (for filling) + 1/2 cup (100g) granulated sugar (for batter)
- Semi Sweet Chocolate Chips
- 1 1/2 cups (190g) all-purpose flour
- Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Water
- Vegetable Oil
- Vinegar
- Vanilla
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cream Cheese And Chocolate Muffin Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Cream Cheese And Chocolate Muffin Cakes
- **Make the Cream Cheese Filling:**
- In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 1 large egg, and 1/4 cup (50g) granulated sugar until completely smooth and creamy.
- Gently fold in 1/2 cup (60g) chocolate chips.
- Set aside.
- **Make the Muffin Batter:**
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 cup (100g) granulated sugar, 1/4 cup (30g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 1/2 cup (120ml) milk, 1/4 cup (60ml) vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients.
- Beat with an electric mixer on medium speed for 2 minutes, or until well combined.
- Spoon 1/4 cup of batter into each muffin cup.
- Dollop 1 rounded teaspoon of cream cheese filling onto the batter in each cup. Gently swirl with a knife or toothpick for a marbled effect.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
134g
Fat
36g
Carbs
15g
