A smooth and tangy strawberry cheesecake heart is hidden inside this cocoa cake. No whipping required – simply mix and stir before baking. Extremely simple, even for beginners!
The adorable mushroom-head shape adds charm. The corn oil version yields a lighter texture, while the low-sugar formula is sweet but not cloying, reducing guilt.
Ingredients:
– Strawberry Cheesecake Filling: 105g cream cheese, 45g homemade strawberry jam
– Cocoa Muffin: 80g corn oil, 170g milk, 65g fine sugar, 2g salt, 150g low-gluten flour, 50g unsweetened cocoa powder, 25g cornstarch, 5g aluminum-free baking powder, 3 eggs, 20g heat-resistant dark chocolate chips
Detailed video recipe: https://www.xiachufang.com/recipe/107547250/?recipe_type=1&page_scene=6
Prepare the strawberry cheesecake filling first: Soften 105g of cream cheese at room temperature, then mix in 45g of strawberry jam until combined. Transfer to a piping bag and set aside.
Now make the cocoa muffin batter: Combine 80g corn oil, 170g milk, 65g fine sugar, and 2g salt, stirring until uniform.
Sift in 150g low-gluten flour, 50g unsweetened cocoa powder, 25g cornstarch, and 5g aluminum-free baking powder. Mix with a spatula until no dry flour remains.
Add 3 eggs and blend thoroughly. Transfer the batter to a piping bag.
Pipe half of the batter into molds, then pipe the strawberry cheesecake filling in the center. Cover with the remaining cocoa batter until molds are 90% full (yields 6 muffins).
Sprinkle with heat-resistant dark chocolate chips. Bake in a preheated oven at 170°C for 30 minutes.
Watching the cakes rise in the oven is a delightful experience. Remove from molds promptly after baking and cool on a rack until warm. Enjoy once cooled!
The filled muffins are exceptionally rewarding. Adorable mushroom-head design – a true delight!
