Double Chocolate Cheesecake Muffins

INGREDIENTS

• 125 g brown sugar
• 120 g white sugar
• 100 g butter, soft
• 2 eggs
• 1 pinch salt
• 300 g spelt flour or wheat flour type 450
• 80 g cocoa powder
• 1 tsp baking powder cream of tartar type
• 1/2 tsp baking soda
• 250 ml buttermilk
• 150 g dark chocolate chopped
• 50 g chocolate chips
• 300 g cream cheese
• 1 egg
• 1 tsp vanilla paste
• 40 g sugar

INSTRUCTIONS

1. 1 For the chocolate batter, mix sugars and soft butter until creamy. Beat in eggs one at a time, add a pinch of salt.
2. 2 Mix flour, cocoa, baking powder, and baking soda. Gradually stir into the wet mixture. Add buttermilk until combined.
3. 3 Chop the dark chocolate and fold in half of the chocolate chips. Divide batter into muffin tins, fill halfway, and create a small well with a spoon.
4. 4 For the cheesecake cream, beat cream cheese with egg until smooth. Stir in sugar and vanilla paste. Spoon cream into the wells and sprinkle with remaining chocolate chips.
5. 5 Bake at 180°C (350°F) fan/convection for 30 minutes.