Question: how do you make the most decadent, chocolaty muffins ever even more tempting? Answer: by filling the middles with a dollop of chocolate fudge cream cheese! Or so I found out when I adapted a recipe I use quite a lot to make these ‘death by chocolate’ muffins for the office charity sale.
I’ve had a tub of Asda Chocolate Fudge soft cheese in the fridge for a while. I bought it on a whim when doing my online grocery shop, but couldn’t decide what to do with it until I was trying to choose what to bake for work. My triple chocolate muffins (technically quadruple chocolate, because there’s cocoa powder as well as milk, dark and white chocolate) always go down a treat, and I’ve previously adapted the recipe to incorporate a caramel filling.
So, I thought the other day, why not do the same with this oh-so-lovely soft cheese?
I made the muffins by whipping up the dry and wet mixes separately, then folding the wet mix into the dry one until just incorporated. Then I half filled the muffin cases with the mix, added a spoonful of the chocolate fudge cheese to the middles, and spooned the rest of the muffin mix on top, making sure that it covered the cheese entirely to prevent leakage.
Death by chocolate muffins, halfway through assembly
Then it was just a case of baking them for 20 minutes. You have to be careful when taking the muffins out of the oven, as the chocolate chunks in the mix melt and sometimes ooze out of the muffin cases, so it’s best to leave them to cool in the tin for a while before attempting to transfer them to a wire rack.
Et voila! A batch of muffins that will surely satiate appetite of the most ardent chocoholic (which I most certainly am). They went down extremely well in the office – I’m glad I managed to save one for myself beforehand, otherwise I wouldn’t have got a look in!
Some people warmed the muffins for a few seconds in the microwave to re-gooey-fy (that’s a technical term) the chocolate, which is a nice idea – especially if you want to serve them as dessert with cream or similar.
However, the cheese centre is more than enough in terms of gooey loveliness, so the muffins are absolutely great cold. I will definitely make these again soon, but perhaps not for the office… :o)
Adapted from a recipe for triple chocolate muffins in BBC Good Food 101 Cakes & Bakes
Makes 12 muffins
- 250g plain flour
- 25g cocoa powder
- 2 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 100g dark chocolate chunks
- 100g milk chocolate chunks
- 100g white chocolate chunks
- 2 eggs, beaten
- 300ml soured cream
- 85g golden caster sugar
- 85g butter, melted
- 200g tub chocolate fudge soft cheese (I got mine from Asda, but you can also use Philadelphia’s chocolate cream cheese or similar)
- Preheat the oven to 200C/gas 6/180C fan. Place 12 muffin cases into a muffin tin.
- Mix together the flour, cocoa, baking powder, bicarbonate of soda and chocolate in a large bowl.
- In another bowl, mix together the eggs, soured cream, sugar and butter.
- Fold the wet mix into the dry mix until just combined (don’t over-stir!).
- Divide half of the mix between the 12 muffin cases.
- Place a teaspoon of the soft cheese on top of the mix in each of the cases, placing it squarely in the middle.
- Spoon the rest of the muffin mix over the top of the cheese, making sure that it covers the cheese completely.
- Bake the muffins for 20 minutes, until well risen. Remove them from the oven and leave them to cool in the tin for about 20 minutes, then transfer to a wire rack to cool completely (or eat them warm!).