I like to eat this on Shabbat mornings with my coffee. It's my personal indulgence!
- unsalted butter - 1 cup, at room temperature
- sugar - 1 1/2 cups
- eggs - 3 large
- flour - 2 cups
- baking powder - 2 tsp
- milk - 1/2 cup
- vanilla extract - 2 tsp
- whipped cream cheese - 1/2 cup
- Aromaville Cappuccino Syrup - 1/2 cup
- Aromaville Cappuccino Syrup - 1 tbsp
- icing sugar - 1/4 cup
- boiling water -
Preheat oven to 350F
Prepare 12 muffin cups in a muffin tray
Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy
Add the eggs, beating well after each addition
Mix together the flour and baking powder. Reduce the speed of the mixer to low, add the flour mixture, milk and vanilla, mixing until just combined.
Remove 1 cup of the batter and set aside in another bowl. Add the cream cheese and Aromaville Cappuccino Syrup and mix well.
Place a heaping tablespoon of the dark batter into the bottom of each muffin cup, and divide the white batter over the chocolate batter in the cups.
Bake for 25 minutes, or until the top spring back when lightly touched.
Let cool and then drizzle with icing.
Mix syrup and icing sugar until combined. Add water in tiny amounts until a thick but runny consistency is reached.
Note: For areas where the Aromaville syrup is not available you can use any coffee flavored syrup (such as Nestle Rolo.)