Chocolate Chip Cheesecake Muffins

Source: DANNON®

2 1/4 cups DANNON® Plain Yogurt
1/2 cup confectioner's sugar
2 eggs
1/4 cup mini chocolate chips
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/4 cups self-rising flour
2 teaspoons instant espresso powder
1/4 cup corn oil
1 teaspoon vanilla extract
non-stick cooking spray

Prepare yogurt cheese: Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter. Place a bowl under strainer to catch liquid (whey). Cover and refrigerate 12 hours. Discard liquid.

Preheat oven 350°F.

Prepare topping: In medium bowl, whisk together yogurt cheese, confectioner's sugar and 1 egg until well blended. Stir in chocolate chips. Set aside.

In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla. Mix well. Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.

Spray 12-cup muffin tin with non-stick cooking spray or line with foil muffin cups. Spoon batter evenly into muffin cups. Make a slight indentation in each. Spoon yogurt mixture over batter, dividing evenly.

Bake 20 minutes or until toothpick inserted in center comes out clean. Cool on rack for 5 minutes, then remove from tins to completely cool.

Yield: 12 muffins