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 (or wheat flour type 450)
• 80 g cocoa powder
• 1 tsp baking powder (cream of tartar)
• 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, beat in eggs, and add a pinch of salt.
2. 2 Combine flour, cocoa, baking powder, and baking soda. Stir into the wet mixture spoonful by spoonful, then add buttermilk.
3. 3 Chop the dark chocolate and fold in with half the chocolate chips. Divide batter into muffin tins, filling halfway, and create a small hollow in each with a spoon.
4. 4 For the cheesecake filling, beat cream cheese with egg until smooth, then stir in sugar and vanilla paste. Spoon onto the batter and sprinkle with remaining chocolate chips.
5. 5 Bake at 180°C (350°F) fan/convection for 30 minutes.