red little raspberry hearts

red little raspberry hearts

Baked with Love!!! In this case not only a phrase, you can also see it. Red little raspberry hearts swirled all over my brownie cheesecake muffins. Unbelievable tasty, the combination of chocolate, cream cheese and the raspberry swirl. Not only a culinary delight, it´s also an eye candy! Go ahead and create your own masterpiece of kitchenart;-)

♥ ♥ ♥
 

Mit Liebe gebacken!!! In diesem Fall nicht nur so ein Spruch. Man kann es sogar sehen. Kleine, rote Himbeerherzen wirbeln auf meinen Brownie Cheesecake Muffins alles durcheinander. Unglaublich lecker, die Kombination von Schokolade, Frischkäse und dem fruchtigen Himbeerstrudel. Nicht nur ein Gaumenschmaus, sondern auch ein Augenschmaus. Also nichts wie los und erschaffe dein eigenes, himbeeriges Kunstwerk.

Das Rezept in deutsch findet ihr hier!!!

red little raspberry hearts

raspberry brownie cheesecake swirl cupcakes

(14 cupcakes)

for the dough

1/2 cup butter

1/3 cup  semisweet chocolate chips

1 cup sugar

2 eggs

3/4 cups flour

3 tablespoons cocoa

1 pinch salt

 

for the cream

7,9 oz cream cheese (Philadelphia)

1/4 cup + 1 tablespoon sugar

1 egg

1/2 teaspoon cornstarch

vanilla extract

3 oz raspberries

 

Directions:

  • Preheat oven to 350°F. Line muffin pan with paper muffin forms.
  • Process raspberries in a food processor until smooth.
  • Pass puree through a fine sieve into a small bowl and set aside.
  • Melt butter and chocolate chips in a bowl. Set aside and let cool down.
  • In another bowl mix together sugar and eggs and beat until creamy.
  • Transfer chocolate butter to the egg mixture and stir until well combined.
  • Mix together flour, cocoa and salt, add to the batter and mix until fluffy.
  • Pour dough into muffin forms and bake for 15 minutes.
  • Add cream cheese, sugar, 1 egg, cornstarch and vanilla extract in a bowl and beat until creamy and well combined.
  • After 15 minutes baking time, take brownies out of the oven.
  • Cover each muffin with the cream cheese.
  • Drop raspberry sauce by teaspoon on top.
  • With a wooden skewer or toothpick, swirl sauce into filling.
  • Bake for another 20 minutes at the same temperature.
  • Cream cheese topping should be set, but not browned.

Take muffins out of the oven let cool down and refrigerate for about 2 hours before serving.

red little raspberry hearts
red little raspberry hearts

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