Vegan Double Chocolate Cheesecake Muffins | Simple Recipe | Zucker&Jagdwurst

Ingredients

• For the cheesecake filling:
• 200 g (7 oz) silken tofu (e.g. from Taifun)
• 50 ml (0.25 cup) plant-based milk
• 60 g (2 oz) vanilla custard powder
• 3 tbsp sugar
• 150 g (5.5 oz) vegan crème fraîche
• For the double Chocolate Muffins:
• 180 g (1.5 cup) wheat flour type 405 or spelled flour type 603
• 125 g (0.66 cup) sugar
• 4 tbsp unsweetened baking cocoa
• 0.5 tsp baking soda
• 8 g (2 tsp) baking powder
• 6 g (1 tsp) vanilla sugar
• 1 pinch of salt
• 100 g (3.5 oz) dark chocolate
• 100 g (3.5 oz) applesauce
• 100 g (0,.5 stick) vegan butter
• 100 ml (0.5 cup) cold, strong coffee
• 100 ml (0.5 cup) plant-based milk
• 100 g (3.5 oz) chocolate drops
• Also
• 1 tbsp plant-based butter (for greasing)