Chocolate Cream Cheese Muffins
ready in 1 hr 10 min.
- For the cupcakes
- ½ cup butter
- ⅔ cup plain Chocolate (roughly chopped)
- ½ cup milk
- 1 egg
- ⅜ cup Sour cream
- ½ cup superfine caster sugar
- 1 ⅔ cups all-purpose flour
- 2 tsps Corn starch
- 1 Tbsp Baking powder
- 3 Tbsps cocoa powder
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a muffin tin with paper cases.
Heat the butter in a pan, add the chocolate and allow to melt. Remove from the heat. Whisk together the milk, egg, sour cream and sugar using a hand mixer.
In a bowl, thoroughly mix together the flour, cornflour, baking powder, cocoa powder and a pinch of salt. Add the milk mixture and the chocolate and butter mixture and stir until evenly mixed through. Spoon the mixture into the cake cases and bake in the centre of the oven for around 25 minutes. Do the cocktail stick test.
Remove from the oven, cool briefly then remove from the tin and cool on a wire rack.
For the topping, cream the butter and sugar together. Stir in the cream cheese and beat in as much icing sugar as needed to create a firm mixture. Spoon into a piping bag with a star-shaped nozzle and pipe onto the cupcakes. Sprinkle with the chocolate sprinkles and top each cupcake with one blueberry. Chill until ready to serve.