Cappuccino Chocolate Chunk Cheesecake Muffins

Posted on: October 30, 2015 Written by
Cappuccino Chocolate Chunk Cheesecake Muffins
    Photography by: Debbie Peck      

The name says it all!


Yield: 12 servings



  • 1 C. (8 oz./200 g) mascarpone cheese
  • 3 tsp. instant coffee dissolved in 1-2 tsp. hot water 1/2 C. (100 g) powdered sugar
  • 2/3 C. (150 g) butter
  • 1 C. (250 g) sugar
  • 2 eggs
  • 3 C. (375 g) flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 C. (250 ml) milk
  • 1 (4 oz./100 g) chocolate bar, coarsely chopped




  1. Cream together the mascarpone, dissolved coffee, and powdered sugar. Set aside.
  2. Cream together the butter, sugar, and eggs.
  3. Mix and add the flour, baking powder, and salt. Add dry ingredients alternately with the milk, mixing just until smooth; don’t over mix.
  4. Fill greased or paper-lined muffin tins halfway with muffin batter. Put in a few chocolate chunks and a heaping teaspoon of the mascarpone mixture.
  5. Fill the muffin cups to the top with batter. Top with another heaping teaspoon of mascarpone.
  6. Bake at 350° F (180° C) 25-30 minutes. Let cool a few minutes before removing from pans.




Streusel Topping: Sprinkle with streusel topping before baking: 1/4 C. flour, 2 T. sugar, 2 T. unsweetened cocoa powder. Cut in 1/4 C.(55 g) butter.

Fun at the Bottom: Sprinkle 1 tsp. each of dried coconut and finely chopped walnuts into the bottom of the cup before adding the batter.


If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world.  For more information, go to


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  • Laurie Scheer

    while the recipes always look so good, they usually have ingredients that I cannot get in Rwanda. I wonder if others have the same problem

  • Hi Laurie, I’m sorry that you find so many of the recipes have ingredients you can’t find. I grew up in West Africa and as used to substituting for many ingredients. However, in recent years, I’ve found it difficult to know which items are available where. For instance, I had a missionary contact in China who could get many ingredients that I could not get in Italy! Many times I find it takes time to talk with missionaries who have been on your field a long time to ask what they use in place of something else.

    In looking at this recipe, I imagine you cannot get mascarpone cheese. Can you get cream cheese, or Kiri (a Frendh cream cheese)? If you can’t find powdered sugar, you can make your own by processing regular sugar in a food processor or blender. Make a bigger batch and then keep it–not just 1/2 C. at a time. Even in Europe I usually made chocolate chunk cookies or muffins rather than chocolate chips since chips we’re readily available.

    I’ve also found that you can sometimes do a search on the Internet for “substitute for Mascarpone”–or whatever you’re wanting to substitute–and you’ll be amazed at the possibilities!

    Happy cooking! Don’t hesitate to write to me if you have other questions about cooking! I’m all about helping people who need to cook from scratch!


  • Jennifer

    One thing: I’m surprised you said to fill the muffin cups up to the top (actually you more than fill them because after filling with batter to the top you add yet more mascarpone). I had misgivings, but I try to follow the actual recipe at least the first time around. I thought maybe you were using Euro-baking powder (which is single acting and doesn’t rise as much, unlike American double acting) and that’s what I was using too, so I went for it. Even my maid (I’m in Africa) was watching and asked, “Are you sure you want to do that?” I told her it’s what the recipe called for.

    And of course, my muffins spread all over the muffin pan and were a mess to remove. Most of the muffin tops separated from the bottoms when I tried to get them out, no matter how careful I was. I managed to remove them and sort of press them together again. The flavor is great, but it was a lot of work for a disappointing outcome. 🙁

    • Jennifer, one important thing to note is that there are different types of flour. I’ve done quite a bit of research about flour and can’t tell you exactly why this is the case, but when you use flour in baking in Africa and Europe (and perhaps Asia and South America?) you have to increase the flour for best baking results. I think this may be why your muffins ran all over the top. I always fill my muffin tins to the top and they generally have a nice, puffy top on them. But you have to increase your flour 1/4 C. for every 2 cups. I’ve found this to be true also for cookies–if you don’t increase the flour, they spread out and are too thin, but just adding a bit more, makes quick breads and muffins have more body, so they puff up more, and helps cookies to hold their shape more.

      I explain this in the front of both of my cookbooks–which you haven’t had the benefit of reading. But if you send me your email address (write to [email protected]), I’ll send you a short document with Tips for Cooking Overseas, that gives some of this information which is in my cookbooks. I’d like to also send you my absolutely favorite muffin recipe, if you’ll just write to me and ask.

      Sorry about the messy muffins! Hopefully the next time they’ll turn out better.