Ingredients
- Two 8 oz packages cream cheese, at room temperature (use only full fat)
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1/2 cup heavy or whipping cream
- 1 1/2/ tablespoons unsweetened cocoa powder
Preparation
Step 1
Preheat oven to 350. Line 12 standard muffin cups with silicone, foil, parchment, or paper liners.
Put one package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining package of cream cheese. Increase the mixer speed to medium and beat in remaining 1/3 cup sugar and the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it's completely blended. Be careful not to overmix. Transfer 3/4 cup of the batter to a small bowl and stir in the cocoa.
Divide the white batter among the 12 muffin cups. Drop a heaping teaspoon of the chocolate batter in the center of each, pushing it down slightly. Using a small knife, cut through the batter just until dark swirls appear.
Place the muffin tin in a large shallow pan and add hot water until it comes up about 1 inch up the sides of the tin. Bake the cakes until set and slightly puffy, about 45 minutes. Remove the cakes from the water bath, transfer the tin to a wire rack, and let cool for 2 hours. Cover the cakes with plastic wrap (don't remove them from tin) and put in the freezer until cold, at least an hour.
To remove the cakes, lift them out with your hands and then peel off the liners.