- 2 eggs
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3/4 cup unsalted butter, melted
- pinch salt
- 1 package cream cheese (250 g), softened
- 1 egg yolk
- 3 tablespoons sugar
For muffin batter:
For filling:
In a large bowl, mix together the eggs, baking powder, cocoa powder, vanilla extract, and salt until well combined. Stir in the sugar and melted butter until well combined.
Slowly add the flour and mix with a firm rubber spatula until combined. Set the muffin batter aside.
In another bowl, beat the cream cheese, sugar and egg yolk until smooth. Set the filling aside.
Preheat oven to 350°F.
Grease a mini muffin pan with cooking spray. Fill the muffin cups 1/2 full with the muffin batter.
Top with a teaspoon of the filling.
Then top each cup with an additional teaspoon of the muffin batter.
Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool 10 minutes in the muffin pan. Then transfer to a wire rack to cool completely.