Die Double Chocolate Cheesecake Muffins Schmecken Wie Bei Starbucks Recipe

I perfected my Double Chocolate Cheesecake Muffins with a fuss-free recipe for giant, bakery-style muffins that outdo the Starbucks version, and the secret is embarrassingly simple.

Ich hab ewig rumprobiert bis die Version da war die wirklich an Starbucks erinnert, und jetzt muss ich es teilen: Double Chocolate Cheesecake Muffins die nicht nur so aussehen, sie schmecken noch besser. Außen fast wie ein Brownie, innen eine samtige Cheesecake-Füllung, manchmal frag ich mich ob ich heimlich Double Chocolate Cream Cheese Muffins und Brownie Cheesecake Muffins erfunden hab.

Ungesüßtes Kakaopulver bringt die bittere Tiefe, Frischkäse sorgt für diese cremige Ablenkung die alles zusammenhält. Glaub mir, sie sind einfacher als sie wirken und haben eine kleine Textur-Überraschung die deine Gäste ratlos lächeln lässt.

Probier sie, du wirst überrascht sein.

Ingredients

• Weizenmehl: base of muffins, mainly carbs and some protein, little fibre unless whole grain
• Kakaopulver: provides rich chocolate flavor, antioxidants present, low fat, bitter notes cut sweetness
• Zucker: pure simple carbs, gives sweetness and tenderness, no real nutrients just energy
• Eier: add protein, structure and moisture, helps rise and bind, not very sweet
• Pflanzenöl: contributes fats for moist crumb, adds calories, neutral flavor keeps chocolate forward
• Zartbitter-Schokotropfen: melty pockets of dark chocolate, adds antioxidants, bitters balance overall sweetness
• Frischkäse: creamy tangy filling, adds fat and protein, gives slightly sour contrast to sweet
• Heißes Wasser oder starker Kaffee: enhances cocoa bloom and depth, coffee intensifies chocolate flavor without tasting coffee

Ingredient Quantities

• 300 g Weizenmehl
• 60 g ungesüßtes Kakaopulver
• 200 g Zucker
• 2 TL Backpulver
• 1 TL Natron
• 1/2 TL Salz
• 2 große Eier
• 240 ml Milch (zimmertemperatur)
• 120 ml Pflanzenöl
• 2 TL vanilleextrakt
• 120 ml heißes Wasser oder starker Kaffee
• 150 g Zartbitter-Schokotropfen oder grob gehackte Schokolade
• 300 g Frischkäse, zimmertemperatur (für die Cheesecake-Füllung)
• 75 g Puderzucker
• 1 Ei (für die Cheesecake-Füllung)
• 1 TL vanilleextrakt (für die Cheesecake-Füllung)

How to Make this

1. Preheat oven to 180C / 350F and line a large muffin tin with big paper liners or grease well; if you only have normal small cups you can halve the recipe or use two trays.

2. Make the cheesecake filling first: beat 300 g cream cheese (room temp), 75 g powdered sugar, 1 egg and 1 tsp vanilla until silky and lump free, set aside in the fridge.

3. In a large bowl whisk together 300 g flour, 60 g unsweetened cocoa powder, 200 g sugar, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt.

4. In another bowl whisk 2 large eggs, 240 ml milk (room temp), 120 ml oil and 2 tsp vanilla until combined.

5. Pour the wet into the dry and stir just until mostly combined, then slowly add 120 ml hot water or strong hot coffee to bloom the cocoa and loosen the batter; dont overmix, a few lumps are fine.

6. Toss 150 g dark chocolate chips or chopped chocolate with about 1 tbsp flour (this keeps them from sinking) then fold them gently into the batter.

7. Fill each liner about two thirds full with batter, add about 1 to 2 tablespoons of cheesecake filling into the center of each, then top with a little more batter to cover; for a marbled look swirl lightly with a skewer but dont overdo it.

8. Bake at 180C / 350F for about 20 to 25 minutes for large muffins (if your liners are extra huge aim for 22 to 28 minutes); the cake part should be set and a toothpick will come out with a few moist crumbs, the cheesecake center should be slightly set not liquid.

9. Let muffins cool in the tin for 10 minutes then transfer to a wire rack to cool completely; chill at least 30 minutes before serving so the cheesecake layer firms up, they actually taste better after a short chill.

10. Store in the fridge up to 4 days or freeze for longer, and use hot coffee instead of water for a deeper chocolate flavor, room temp cream cheese gives the smoothest filling.

Equipment Needed

1. Oven (preheat to 180C / 350F)
2. Large muffin tin (use big paper liners or two trays if your cups are small)
3. Big paper liners or nonstick spray / softened butter to grease the cups
4. Two mixing bowls — one large for the dry stuff, one medium for the wet
5. Electric hand mixer or a sturdy whisk for the cheesecake filling and wet mix
6. Kitchen scale plus measuring cups and spoons (recipe uses grams and ml)
7. Rubber or silicone spatula for scraping and gentle folding
8. Small bowl and spoon to toss the chocolate chips with flour
9. Skewer or toothpick for swirling and checking doneness (few moist crumbs is perfect)
10. Wire cooling rack (you’ll also need fridge space to chill the muffins)

FAQ

Die Double Chocolate Cheesecake Muffins Schmecken Wie Bei Starbucks Recipe Substitutions and Variations

• Weizenmehl: geht gut mit Dinkelmehl 1:1 ersetzen, das gibt nussigeren Geschmack und wird nur leicht dichter. Für glutenfrei nimm ein fertiges Allzweck-Glutenfrei-Mehl und rühre pro 250 g 1/2 TL Xanthan unter, sonst fallen die Muffins leicht auseinander.
• Ungesüßtes Kakaopulver: statt normalem Backkakao probier Dutch-Process-Kakao, der ist milder und kräftiger im Geschmack, beachte nur das Natron kann dann weniger wirken, also evtl 1 TL Natron weglassen oder mehr Backpulver benutzen.
• Milch (zimmertemperatur): Buttermilch macht den Teig saftiger und lockerer, alternativ 1:1 Pflanzenmilch wie Hafer- oder Mandelmilch wenn du laktosefrei willst, funktioniert auch problemlos.
• Frischkäse (für die Cheesecake-Füllung): ersetzbar durch Mascarpone für cremigere, reichhaltigere Füllung, oder griechischen Joghurt (10% Fett) abgetropft wenn du leichter willst, bei Joghurt etwas weniger Puderzucker nehmen sonst wirds zu süß.

Pro Tips

– Use fully room temp cream cheese and egg for the filling and beat until absolutely silky, scraping the sides often. If you overbeat the filling it can puff and then crack as it cools, so stop once it looks smooth not looser.

– Portion batter with a medium ice cream scoop or large spoon so every cup gets the same amount. That helps the cheesecake center sit nicely instead of ending up at the edges, and it makes baking time much more consistent.

– Toss the chocolate chips or chunks with a spoonful of flour before folding them in, then fold very gently. That little flour coat really cuts down on sinking, and gentle folding keeps the cake tender.

– Use hot strong coffee instead of plain hot water if you want a deeper chocolate flavor, but dont add it all at once. Pour slowly while stirring just until combined so you dont overmix. Chill the muffins at least 30 minutes before serving so the cheesecake layer firms up and slices cleaner.