Chocolate Cheesecake Muffins

 This recipe was actually quite easy and the result was amazing. The buttery biscuit with the cheesecake mmm.

 Dietary Info:
 -Not suitable for vegans
 -Suitable for vegetarians
 -Contains Dairy
 -Contains Gluten
 -No nuts





Ingredients:
For the dough:
-100g Cold Butter {I used a buttery spread not actual butter}
-100g Sugar {I used caster sugar}
-2 tbsp Cocoa Powder
-150g Flour {I used plain Flour}
-1 tsp Baking Powder
For the Cheese Mixture:
-2 eggs
-100g Sugar {I used Caster sugar}
-100g Melted Butter {I used the same buttery spread}
-200g Low Fat Cream Cheese
-1/2 sachet of vanilla pudding mix {They don't do this in the UK but I used 2tbsp Custard powder as a substitute}

Method: 
1:Preheat the oven to 175℃/150℃ Fan/347℉/ Gas 6. Set out the paper cases on a muffin tray.
2:Cut the butter into small pieces. Place the butter, sugar, cocoa powder, flour and baking power in a bowl and knead it smoothly with your hands to form a shortcrust pastry dough. {This might take a bit longer than you expected}
3:Divide 2/3 of the dough between paper cases and press it down firmly. {This should make the biscuit bottom}. Set the rest of the dough aside.
4:For the cream cheese mixture, whisk the eggs using a hand mixer until they are light and fluffy. Gradually stir in the sugar, butter, low fat cream cheese and the vanilla pudding mix. {Use the hand mixer to stir the new ingredients into the eggs} 
5:Divide the cheese mixture evenly between the moulds. Break the reserved dough into pieces and distribute them over the cheese mix. {The cheese mix is really runny at this point but don't worry once in the oven it'll firm up}
6:Bake the muffins in the oven for about 25mins and then leave to cool completely. {Don't take them out of the tray before they are cooled because a)you might burn yourself and b)the cheese cake mix is still quite soggy so you have a chance of squishing your cakes.}