| Ingredient | Method |
| 100g butter 100g Emborg cream cheese 60g sugar 50g light brown sugar 1/2 tsp vanilla essence 1/8 tsp salt 1 A eggs, appr 55g without shell 15ml milk/ water 90g AP flour 40g cocoa powder 1/2 tsp baking powder 90g dark chocolate coins, broken into small pieces 50g white chocolate chips Topping: chocolate chip | 1. Slowly whisk the butter, cream cheese, vanilla essence and sugar until the mixture gets creamy. 2. Add the egg (one by one if ing *2) and milk and scrape down the sides of the mixer after each addition. 3. Using a strainer sift the cocoa, baking powder and flour together. When the flour and cocoa mixture is combined well, then add it to the mixing bowl in one batch and fold it in. 4. Finally add the broken pieces of chocolate and white chocolate chips and gently fold in using a spatula moving in circles. Use a spoon to fill up small muffin moulds. Top with some chocolate chip. 5. Bake at 180C for 30-40 minutes or use a toothpick to test for doneness. The toothpick should come out clean. Becareful to avoid hitting any chocolate pieces in the cake. 6. Leave to rest 15 minutes before un-moulding to allow the muffins to keep their shapes. Enjoy! *serve 8-9 muffins |
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