Choc-cheesecake Muffins

makes 12 preparation 20 mins (+10 mins resting time) cooking: 1 hour

melted butter, to grease
1 x 200 g pkt dark cooking chocolate, coarsely chopped
100 g butter,melted
225 g self-raising flour
30 g cocoa powder
80 ml milk
4 eggs
270 g caster sugar
2 x 250 g pkts cream cheese, at room temperature
125 g sour cream

1. preheat oven to 160C. brush twelve muffin pans with melted butter to grease. place the chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and stir with a metal spoon until melted and smooth. remove from heat. alternatively, put the bowl in the microwave to melt the chocolate and butter.

2. add the flour, cocoa, milk, 2 eggs and 155 g sugar to the chocolate mixture and stir until well combined.

3. use an electric beater to beat the cream cheese, sour cream and remaining sugar in a bowl until smooth. add the remaining eggs and beat until combined.

4. spoon the chocolate mixture evenly among the prepared pans. top with the cream cheese mixture. bake in oven for 50 minutes or until a skewer inserted and come out clean. set aside in the pans for 10 minutes to cool before transferring to serving plates.

[australian good taste - june 2007, p. 78]