For the muffins
120 grams plain flour
20 grams unsweetened cocoa powder
3 teaspoons baking powder
100 grams icing sugar
100 grams butter
1 egg
150 grams plain yoghurt
50 ml milk
For the cheesecake filling
100 grams cream cheese
80 grams desiccated coconut
2 tablespoons powdered milk
4 tablespoons icing sugar
1 teaspoon vanilla
Preparation
First make the cheesecake filling, because it will need a bit of time to cool down and firm up, to be shaped. Beat together the room temperature cream cheese, desiccated coconut, powdered milk and icing sugar, then add vanilla and blend well. Let the filling sit in the fridge for about 10 minutes, then divide it into 12 pieces (about a tablespoon per piece) and roll each piece between your palms into a round shape. Keep them in the fridge while you make the muffin batter.
For the muffins, cream together the softened butter and icing sugar until light and fluffy, then add the egg and blend well. Sift the flour twice with the baking powder and cocoa powder, then add it to the butter batter in a few additions, alternating it with the yoghurt and milk. Divide the batter into two parts, evenly fill half of the muffin cups (line or spray the muffin tin), put the filling in, then evenly pour the rest of the chocolate batter on top. Bake them in a preheated oven, at 200˚C (395˚F) for 12-15 minutes (carefully check them for doneness so they don't dry out). Yields 12 muffins.
