Black And White Muffin

Salam Petang .Muffin black or white for tea time today.Its up to you all my dear whether you want  to call it a black beauty(hitam-hitam setampuk manggis) or Snow white (Puteri salju).But my daughter keep telling me that it is actually black and yellow and nothing to do with white....?????

Today I'am just going to cut and paste the recipe from chef Dennis blog since the whole thing is so panjang lebar.Thank you chef for the recipe. I also think its your own choice whether you want to put black or white first. 

Source: Chef Dennis  

       Chocolate Muffin

• 2/3 cup Dutch-process cocoa
• 1 3/4 cups All-Purpose Flour
• 1 1/4 cups light brown sugar*(use only 1 cup as suggested)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon espresso powder{optional}*(I omit this)
• 3/4 teaspoon salt
• 2 eggs
• 1 cup (8 ounces) milk
• 2 teaspoons vanilla
• 2 teaspoons vinegar
• 1/2 cup (1 stick) butter, melted
• Cheesecake filling
• 2- 8 oz packs of cream cheese
• 2 large eggs
• 1 tsp vanilla
• 1/2 cup sugar

Instructions

1. Preheat the oven to 375°F.
2. Line a large muffin pan with paper or use a vegetable spray to coat the cups.
3. In the bowl of your mixer, whip the cream cheese until smooth.
4. Add the eggs, vanilla and sugar and whip until smooth and creamy.
5. Place Cheesecake filling in a pastry bag, and set aside.
6. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, espresso powder, salt.
7. In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
8. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; don’t over mix the muffins, its okay if there are some lumps.
9. Scoop the batter into the prepared muffin tin.
10. With your pastry bag full of cheesecake filling, place the tip of the pastry bag into the top of the batter and squeeze in enough to increase the volume of the muffin by about a quarter of the original size.*
11. Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
12. Remove the muffins from the oven, and allow to cool on a wire rack for 10 minutes before serving.

Notes from Chef Dennis:

*I did find the muffins a little sweet, which takes away from the chocolate flavor, I would cut back the sugar to one cup.
*I didn’t add the espresso powder, with the cream cheese filling I wanted the chocolate to be the only other flavor, If I omitted the cheesecake filling I would have definitely used the espresso powder.
*you can smooth over the chocolate muffin batter to completely enclose the cheesecake filling or leave it open at the top the way I did.

                                                        

                                                      happy cooking