Vegan Double Chocolate Cheesecake Muffins | Simple Recipe
An easy & simple recipe for the Starbucks classic: Vegan Double Chocolate Cheesecake Muffins. Juicy, chocolatey and with a cheesecake filling!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Double boiler
- Muffin tin
- Kitchen scale
- Pot
- Oven
- Stove
- Refrigerator
- Airtight container
- Mixing bowl
- Whisk
- Spatula
- Fork
- Toothpick
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 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
- 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
- 1/2 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)
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