Cocoa muffins with cream cheese

I found this muffins by a chance. I was searching Internet to find recipe for a meal with Philidelphia cheese, which was sitting in my fridge. When I came across this recipe I simply had to make it. Firstly because those muffins are very easy to make, secondly I was curious to taste their flavour as they baked without eggs. There is no need for special kitchen equipment. They are very tasty, moisture and chocolaty. White cheese does not give a lot of flavour to them but it looks beautiful.  

Ingredients for cream cheese filling:

• 80g cream cheese I used Philadelphia
• 1 egg white
• 1and 1/2 tbsp sugar
• 1 tsp flour

Put all mentioned above ingredients in a small dish and with a spoon combine them all. Place this mixture into freezer for 30 min or overnight.

Ingredients for 6-8 muffins:

• 120g flour
• 90g sugar
• 25g cocoa powder
• 1/2 tsp baking soda
• pinch of salt
• 100 ml water
• 100 ml buttermilk
• 100 ml canola oil
• 1 tbsp alcohol (I added Bizon vodka)
• 1 tsp vanilla bean paste

Preheat oven to 175C. Line muffin tin with paper cases. Remove the cream cheese mixture form freezer.

Sift the flour, sugar, cocoa, soda and salt into big bowl and whisk them together.

In separate jug pour the water, buttermilk, oil and stir them together. Add the alcohol and vanilla. Pour this mixture into dry ingredients mixture. Combine them together.   

Spoon the batter into paper cases 1/3 high, then add one heaped teaspoon of the cream cheese mixture and cover with batter no more than 2/3 high. Bake for 25 min. Remove form oven, let the muffins cool down in the tin for 5 min then place them on wire rack to cool down completely. Those muffin taste the best when cooled down.