These Chocolate Cheese Cupcakes are quite similar to my Double Layer Cheese Cupcakes (here) that I had shared with you before. This cheese cupcake has a thicker layer of rich chocolate cream on top with a combination of dark chocolate, non dairy whipping cream and one egg yolk. It is smooth and soft with every bite.. perfect for any occasion! You don’t need an electric mixer to mix the ingredients together but with only a rubber spatula and hand whisk. First of all, mix the cheese cream ingredients together and pour into cupcake liners to about half full and send them steam baking for about 25 minutes to set. Preparing the chocolate cream is also a breeze. Just chop the chocolate into pieces and set aside. Then gently boil the non dairy whipping cream and mix with chocolate pieces, stir well to smooth and stir in the egg yolk. The egg yolk should be stirred in quickly as the yolk will be half cooked if it stays in the warm chocolate cream for too long. Lastly pour the chocolate cream on top of the cheese cupcakes and chill them for a few hours to set. These Chocolate Cheese Cupcakes also can be kept in the refrigerator for 2 to 3 days before serving.
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Chocolate Cheese Cupcakes
Ingredients
- 250 g cheese cream - room temperature
- 55 g caster sugar
- 1/2 tsp vanilla extract
- 100 g Greek yogurt - or natural yogurt
- 1 tbsp lemon juice
- 1 large egg
- 1 tbsp corn flour - starch
- 75 ml dairy whipping cream
Chocolate Cream
- 120 g dark chocolate
- 240 ml dairy whipping cream
- 1/2 tsp vanilla extract
- 1` egg yolk
Instructions
- Blend cheese cream and sugar together with a spatula to smooth.
- Add egg, natural yogurt. lemon juice and vanilla extract, stir to combine.
- Add corn flour, stir well followed by whipping cream and blend mixture well.
- Scoop cheese batter into piping bag and fill the 9 cupcake liners to about half full. Gently drop the cupcake liners on table top to even the cheese batter.
- Then steam bake in preheated oven at 150 degrees C for about 25 minutes to till just set.
- Leave cheese cake to cool after removing them from oven.
- Chocolate cream - Gentle boil whipping cream and vanilla extract together and off heat. Pour in chocolate pieces and stir chocolate mixture to smooth. Drop in egg yolk and quickly stir well mixture to smooth.
- Pour chocolate cream onto cheese cake. Chill cheese cupcakes for a few hours to set and dust with some cocoa powder on top and serve.
Notes
- Please keep in mind that all oven temperatures and baking time varies
- Chocolate Cheese Cupcakes also can be kept in the refrigerator for 2 to 3 days before serving.
- 巧克力芝士杯子蛋糕
- 不用搅拌器，超简单的食谱就能做出入口即化， 又是芝士和一层厚厚的巧克力酱的双层口味的杯子蛋糕！
- 材料：
- 250克 芝士奶酪，温室
- 55克 细砂糖
- 1/2茶匙 香草香精
- 100克 天然优格**
- 1汤匙 柠檬汁
- 1个 大鸡蛋
- 1汤匙 玉米淀粉 （20克）
- 75毫升 动物性淡奶油
- 巧克力酱
- 120克 黑巧力，剁碎
- 240克 动物性淡奶油
- 1/2茶匙 香草香精
- 1个 蛋黄
- （温室）芝士奶酪隔熱用橡皮刮刀翻拌至順滑，然后加人糖粉拌匀。酸奶油攪勻
- 接着放入鸡蛋，优格，柠檬汁及香精，再拌匀可。
- 下来加入玉米淀粉，再拌匀才加入淡奶油拌匀即可。
- 将芝士糊装入裱嘴袋，挤入9个纸杯中至半份满，然后把纸杯在桌面上轻轻震几下让芝士糊平整。
- 用水谷法烘烤约25分钟或蛋糕烤到刚刚熟即可。
- 取出芝士蛋糕待凉备用。
- 巧克力酱 – 将淡奶油和香精煮至微滚，熄火，倒入巧克力碎搅至融化及顺滑才加入蛋黄，快速搅拌均匀即可。
- 将巧克力酱倒在烤好芝士蛋糕上层即可。放进冰箱冷藏数小时至凝固。享用前撒上适量可可粉即可享用。
- 烤箱温度和烘烤时间务必根据自家烤箱来定
- 芝士蛋糕可收进冰箱冷藏2-3天都没问题
- 食谱来至于小红书 （稍微更改过）