'By the Spoonful' - Nutella cheesecake cupcake

學懂'spoonful' 一字是因為Nutella
一匙一匙, 直接從樽放進口中

最喜歡簡簡單單在白麵包上塗Nutella (是啦, 厚厚的塗才真)
最感受到她的幼滑
而每每看到以Nutella 作材料的食譜, 都會情不自禁

食譜建議細細粒的焗
我就是太相信我的mini muffin pan
輕輕塗上牛油就以為會輕易甩模
結果只有面層成功脫殼

將餘下的粉糰放到已加紙模的大muffin pan焗
最後脆脆的dome形面, 包著沉底的cream cheese
雖然並非理想的效果
但你看小客人諾諾吃得多開懷



Ingredients:

1 cup Nutella
2 eggs
10 tablespoons all purpose flour
1/4 teaspoon baking soda

For the cheesecake filling:
8 oz (227g) cream cheese, softened
3 tablespoons sugar
1 egg yolk

Methods:

1. Preheat oven to 175 degrees
2. In a medium bowl add Nutella and egg, whisk until smooth
3. Sift in flour and soda, whisk until combined
4. For the cheesecake filling, in a separate bowl stir together the cream cheese, sugar and egg yolk
5. Line a mini-muffin pan with paper cups
6. Spoon a tablespoon of brownie batter into the paper cup
7. Pipe or spoon a generous amount of cheesecake filling atop the brownie batter, top off each cup with an additional tablespoon of brownie batter
8. Bake for 11-15 minutes, or until a toothpick comes out clean
9. Let the brownie bites cool for 10minutes in the pan and then transfer them to a cooking rack or enjoy warm.

Store at room temperature for up to 2 days.

Modified from:
http://usmasala.blogspot.hk/2012/09/nutella-brownie-cheesecake-bites.html