Chocolate Chip Cheesecake Muffins |
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Prep Time: 720 Minutes Cook Time: 25 Minutes |
Ready In: 745 Minutes Servings: 6 |
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Resist the temptation to devour these the first day. they get better with age (tightly sealed, of course). Topping is a bit tangy, can definitely tell it is yogurt and not cheesecake. I am open to suggestions on how to doctor it up. More sugar maybe, or some vanilla yogurt?. Ingredients:
2 1/4 cups plain yogurt |
1/2 cup confectioners' sugar |
2 eggs |
1/4 cup mini chocolate chip |
3/4 cup granulated sugar |
1/3 cup unsweetened cocoa powder |
1 1/4 cups self-rising flour |
2 teaspoons instant espresso powder |
1/4 cup oil |
1 teaspoon vanilla extract |
nonstick cooking spray |
Directions:
1. Prepare yogurt cheese: Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter. Place a bowl under strainer to catch liquid (whey). Cover and refrigerate 12 hours. Discard liquid.
2. Preheat oven 350°F.
3. Prepare topping: In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended. Stir in chocolate chips. Set aside.
4. In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla. Mix well. Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.
5. Spray 12-cup muffin tin with non-stick cooking spray or line with foil muffin cups. Spoon batter evenly into muffin cups. Make a slight indentation in each. Spoon yogurt mixture over batter, dividing evenly (It makes a tad too much topping - I just divided it as well as I could and licked/pitched the rest :)).
6. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes, then remove from tins to completely cool.
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