Chocolate Cheese Cupcakes
This cheese cupcake has a thicker layer of rich chocolate cream on top with combination of dark chocolate, non diary whipping cream and one egg yolk. It is smooth and soft with every bite.. perfect for any occasion!
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.
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