Double Chocolate Cheesecake Muffins

INGREDIENTS

• 125 g brown sugar
• 120 g white sugar
• 100 g soft butter
• 2 eggs
• 1 pinch salt
• 300 g spelt flour Alternative: wheat flour type 450
• 80 g cocoa
• 1 tsp baking powder Cream of tartar baking powder
• 1/2 tsp baking soda
• 250 ml buttermilk
• 150 g dark chocolate
• 50 g chocolate chips
• 300 g cream cheese
• 1 egg
• 1 tsp vanilla paste
• 40 g sugar

INSTRUCTIONS

1. 1 For the chocolate batter, mix sugars and butter until creamy, then beat in the eggs and add a pinch of salt.
2. 2 Mix flour, cocoa, baking powder, and baking soda together. Gradually stir into the wet mixture spoonful by spoonful, then add the buttermilk.
3. 3 Chop the dark chocolate and fold it in along with half of the chocolate chips. Divide the batter into muffin tins, filling to halfway, and create a small hollow in each with a teaspoon.
4. 4 For the cheesecake filling, beat cream cheese with the egg until smooth. Stir in sugar and vanilla paste. Spoon the filling into the hollows of the muffins and sprinkle with the remaining chocolate chips.
5. 5 Bake at 180°C (350°F) fan/convection for 30 minutes.