Chocolate Chip Cheesecake Muffins

Ingredients

• 2 1/4 cups plain yogurt
• 1/2 cup confectioners' sugar
• 2 eggs
• 1/4 cup mini chocolate chip
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 1/4 cups self-rising flour
• 2 teaspoons instant espresso powder
• 1/4 cup oil
• 1 teaspoon vanilla extract
• nonstick cooking spray

Directions

1. 1

   Prepare yogurt cheese: Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter. Place a bowl under strainer to catch liquid (whey). Cover and refrigerate 12 hours. Discard liquid.

2. 2

   Preheat oven 350°F.

3. 3

   Prepare topping: In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended. Stir in chocolate chips. Set aside.

4. 4

   In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla. Mix well. Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.

5. 5

   Spray 12-cup muffin tin with non-stick cooking spray or line with foil muffin cups. Spoon batter evenly into muffin cups. Make a slight indentation in each. Spoon yogurt mixture over batter, dividing evenly (It makes a tad too much topping -- I just divided it as well as I could and licked/pitched the rest :)).

6. 6

   Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes, then remove from tins to completely cool.