Chocolate Swirl Muffin Cake Food

CHOCOLATE VANILLA SWIRL MUFFINS

Steps:

• Preheat oven to 375 °F/195°C. Line muffin pan with muffin liners.
• Melt the chocolate chips in the microwave in 30 sec intervals, mixing in between until fully melted. Set aside to cool down.
• To make the muffins
• Mix flour, baking powder, and salt in a large bowl.
• In a separate bowl whisk together sugar and eggs. Add the cream cheese, yogurt, oil, and vanilla, keep whisking until the mixture is pale and fluffy.
• Fold the wet ingredients into the dry ones, mix well.
• Pour the melted chocolate on top of muffin dough. With a wooden spoon swirl melted chocolate into batter.
• Spoon batter into prepared muffin tins, filling about ⅔ of each cup.
• Place them in the oven and bake for 18-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

CHOCOLATE SWIRL MUFFIN CAKE

Steps:

• Heat oven to 375°F. Generously spray 12-cup bundt cake pan with cooking spray with flour.
• In 2-quart saucepan, heat Filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth. Remove and set aside 1/3 cup filling for glaze. Freeze remaining filling about 15 minutes or until thick like pudding.
• Meanwhile, in large bowl, stir together Cake ingredients. Spoon half the batter into pan. Remove filling from freezer. Carefully spoon filling in center of batter to within 1/2 inch of pan edges. Spoon remaining batter over filling.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. Cool completely, at least 2 hours.
• When ready to serve, in small microwavable bowl, heat reserved 1/3 cup filling uncovered on High 10 to 15 seconds or until smooth and pourable. Pour over cake to glaze. Store covered at room temperature.

CHOCOLATE SWIRL MUFFINS

Steps:

• Heat oven to 375° F, Generously grease 12-cup fluted tube cake pan.
• In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
• Remove 1/3 cup filing for glaze; set aside.
• Freeze remaining filling 15 minutes until thick like pudding.
• Meanwhile, in large bowl, stir together all cake ingredients.
• Spoon half the batter into pan.
• Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
• Spoon remaining batter over filling.
• Bake 50- 65 minutes or until top springs back when touched.
• Cool 15 minutes.
• Remove from pan to wire rack.
• Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
• Cool completely, about one hour.

POUND CAKE WITH CHOCOLATE SWIRL

Steps:

• Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
• Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
• Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)