Best 7 Double Chocolate Cheesecake Muffins New Zealand Recipes

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

DOUBLE CHOCOLATE CHEESECAKE MUFFINS (NEW ZEALAND)

Steps:

• Preheat oven to 190°C Beat cream cheese & 2 tbsp sugar together & set aside.
• In a lrg bowl, combine flour, chocolate chips, 1/2 cup sugar, cocoa, baking powder & salt.
• Make a well in the centre. Pour in egg, butter & milk stirring till just moist.
• Spoon some chocolate batter into ea muffin tin & drop 1 tsp of cream cheese mixture on top. Then cover w/chocolate batter.
• Bake 15-20 min till springy to touch.

DOUBLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
• Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

COFFEE LOVER'S MINI CHEESECAKES

Steps:

• Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.

CHOCOLATE CHEESECAKE MUFFINS

Steps:

• In a small bowl, beat cream cheese and 2 Tbsp sugar until light and fluffy.
• Set aside.
• In a large bowl, stir together flour,1/2 cup sugar, cocoa, baking powder and salt.
• Make a well in centre of dry ingredients.
• Combine egg, milk and oil.
• Add all at once to dry ingredients stirring just until moistened.
• (batter should be lumpy) Spoon about 2 Tbsp of batter into each greased muffin tray.
• Drop 1 tsp of cream cheese mixture on top and then more of the chocolate batter.
• Bake 375F degrees for 20 minutes.

CHOCOLATE CHEESECAKE MUFFINS

Steps:

• Mix together the flour, sugar, baking powder, and cocoa powder in large bowl, set aside.
• Preheat oven to 350ºF; grease muffin tins.
• In small bowl, make filling: beat together cream cheese, powdered sugar, almond extract and cornstarch until uniformly fluffy - set aside.
• In separate bowl, beat together milk, egg, oil and extract.
• Add milk mix to flour mix. Mix just until you no longer see any dry bits in the batter.
• Fill the bottoms of muffin cups with approximately 2 Tablespoons batter (about 1/3 full). Dab a spoonful of cream cheese filling in middle of each muffin cup, making sure filling isn't touching any of the sides. Cover up cream cheese with rest of batter, filling muffin cups until they are 3/4 full. Work as quickly as you can, so cream cheese doesn't sink to bottom.
• Bake for 15-20 minutes.

PHILLY DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
• Bake 55 to 60 minutes or until center is almost set.
• Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
• Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.