Join The Conversation With Mishpacha's Weekly Newsletter



Issue 541: Mocha Chocolate-Cheese Muffins

Rivky Kleiman

Thursday, April 12, 2018

 Mishpacha-Recipe

Styling and photography by Baila Rochel Leiner

My friend has been requesting a recipe for mocha cheese muffins for quite some time. She tried many variations, but none came out just right. Never afraid to take on a challenge, I set out on a quest to develop perfection. I thought it would be a piece of cake (pardon the pun), but it proved to be a real challenge. Still, not wanting to go back on my word, I kept at it until I got it: the perfect mocha chocolate cheese muffin. Rochie, this one’s for you.

Ingredients

Yields 18 muffins


Muffin Batter
  • 1 3/4 cups flour
  • 1/2 cup sugar
  • 1/2 cup loosely packed dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 Tbsp cocoa powder
  • 1/2 tsp cinnamon
  • 1 cup milk
  • 1 Tbsp vinegar
  • 2 eggs
  • 1/3 cup oil
  • 1 1/2 Tbsp coffee granules
  • 1 Tbsp hot water
  • 1 tsp vanilla extract

Chocolate-Cheese Filling
  • 1 oz (30 g) dark chocolate, chopped and melted
  • 4 oz (115 g) whipped cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Topping
  • 1/3 cup flour
  • 1/4 cup sugar
  • 1/2 cup mini chocolate chips
  • 2 Tbsp oil


Preparation

Combine all topping ingredients in a small bowl. Mix together to form dry crumbs. Set aside.

Preheat oven to 350°F (180°C). To make the muffin batter: Whisk together flour, sugars, baking powder, baking soda, salt, cocoa powder, and cinnamon in a large bowl.

Place 1 cup milk and 1 Tbsp vinegar in a small bowl. Allow mixture to stand for 2 minutes. Add eggs and oil. Whisk together. Dissolve coffee granules in hot water. Add to milk mixture along with vanilla extract. 

Pour liquid ingredients into the dry ingredients. Whisk together until combined and smooth.

Prepare the chocolate-cheese filling: Melt the chocolate in the microwave at 15-second intervals, stirring well in between. Place all ingredients in a small bowl. Beat or whisk until smooth and combined.

Prepare 18 muffin liners in muffin tins. Place 1 Tbsp muffin batter in each liner. Then add 1 tsp chocolate-cheese filling. Top with 1 Tbsp muffin batter. Sprinkle with 1 tsp crumb topping. 

Bake for 22 minutes.

Related Stories

Issue 583: Best Chocolate Ice Cream With Almond Praline

Brynie Greisman

Smooth, silky, and not overly sweet

Issue 584: Creamy Dreamy Brown Butter and White Wine Scalloped Potatoes

Danielle Renov

The Pesach dish my kids wait for all year

Issue 587: Walnut Coffee Bars

Nitra Ladies Auxiliary Courtesy of Kosher .Com

Nuts add crunch, coffee adds depth, all you need to add is your favorite hot drink.

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Seventy Years
Rabbi Moshe Grylak “The sword from without, and machlokes from within”
Helping Our Kids Find Their Mission
Yonoson Rosenblum The best home protection against the “foreign winds”
Meeting for Minchah
Eytan Kobre “A Ten-Minute Appointment for a Five-Minute Encounter”
Top 5 Jewish Grammar Mistakes
Rabbi Dovid Bashevkin Seeing the errors of our grammatical ways
The Missing Alef
Alef is not simply another letter in the Hebrew alphabet
What Are You Grateful For?
Jacob L. Freedman “I guess all we can do is to be grateful”
A Simple Offering
Faigy Peritzman Our obligations are measured according to our abilities
Building a Better Brain
Sarah Chana Radcliffe Make your home an emotionally safe place to be real
The Cyclist: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Rachel has advanced from “flustered” to “determined”
Wholly Holy
Rebbetzin Aviva Feiner Realize who you are and how you can impact this world