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Chocolate cupcake with cocoa and cream cheese in the oven
10 servings50 min
Wheat flour - 160 g, Water - 120 ml, Sugar - 110 gr, Yogurt - 80 gr, Dark chocolate - 70 gr, Butter - 60 gr, Cocoa powder - 30 gr, Chicken eggs - 2 pcs., Instant coffee - 5 g, baking powder - 2 g, wheat flour - 20 g, sugar - 50 gr, Chicken eggs - 1 pc., Cream cheese - 150 gr, Vanilla extract - 0.25 tsp, Dark chocolate - 70 gr, Butter - 10 gr, Cream - 30 gr
First, let's make chocolate dough. Cut the butter and chocolate into pieces. The butter should be at room temperature, instead of bar chocolate, it is better to take chocolate drops. Boil the water. Place the butter, chocolate, sugar and coffee in a bowl. Add the hot water and stir until the chocolate and butter are completely melted. 
Add the yoghurt at room temperature and stir. 
Add one egg at a time and mix. 
Sift the flour into a bowl. Add the cocoa powder and baking powder. 
Mix until smooth dough is obtained. 
Now make the cheese dough. Place the cream cheese at room temperature in a bowl and stir lightly. Add the sugar and whisk until fluffy. 
Add the egg, vanilla extract and stir. 
Add the flour and stir until smooth pastry is obtained. 
Place the finished cheese dough in a pastry bag. 
Grease the baking dish. Use a circular shape with a hole in the middle and a wavy bottom. 
Fill the form with chocolate dough for 1/3. 
Then put the cheese dough in a circle. 
Top with the remaining chocolate dough and line the surface. Send the tin to an oven preheated to 180C. Bake the cupcake for 30 minutes. 
When the cupcake is ready, make the ganache. Finely chop the chocolate, or take the chocolate drops. Place the cream in the microwave or on the stove and bring to the boil. Pour hot cream over the chocolate and stir until the chocolate is completely melted. 
Add the oil and stir until the oil melts. 
Remove the finished muffin from the tin, cool and pour over the chocolate ganache. 