Cream Cheese and Chocolate Muffin Cakes
Indulge in the ultimate fusion of decadence with these Cream Cheese and Chocolate Muffin Cakes, a sweet treat that's as rich in flavor as it is visually irresistible. These moist chocolate muffin cakes get an upgrade with a luscious, creamy swirl of sweetened cream cheese nestled right in the center, creating a delightful contrast with every bite. Sprinkled with semisweet chocolate chips, these bakery-style delights are perfect for chocolate lovers and cream cheese enthusiasts alike. With just 20 minutes of prep time, they’re an easy yet impressive dessert or snack that’s sure to wow your family and guests. Serve them at room temperature or chilled for a rich, satisfying treat, and watch them disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 0.5 cup buttermilk
- 1 unit large egg
- 1.5 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.25 cup powdered sugar
- 0.75 cup semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup regular muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the vegetable oil, buttermilk, egg, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
In another medium bowl, beat the cream cheese with the powdered sugar until smooth and creamy using an electric mixer or whisk.
Pour a small amount of the chocolate batter into each muffin cup, filling it about a third of the way up.
Add a dollop of the cream cheese mixture into the center of each muffin cup, dividing it evenly among the 12 muffins.
Top the cream cheese filling with more chocolate batter, covering the filling but leaving a small gap at the top of the muffin cups to allow room for rising.
Sprinkle the tops with semisweet chocolate chips for extra chocolatey goodness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted near the edge of a muffin (avoiding the cream cheese center) comes out clean.
Allow the muffin cakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve at room temperature or chilled for an indulgent treat. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 26.3 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 213 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
