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Preheat oven to 180°C. Brush ten 80ml (1/3-cup) capacity muffin pans with oil to grease.
Use an electric beater to beat the cream cheese and sugar in a small bowl until smooth.
Sift the flour and cocoa into a large bowl. Stir in the extra sugar and salt.
Whisk the egg, milk and oil in a jug. Pour into cocoa mixture. Stir to combine.
Pour half of the cocoa mixture evenly among the greased pans. Place a small dollop of the cream cheese mixture into the centre of each pan. Top with the remaining cocoa mixture. Bake for 15-20 minutes or until the cakes spring back when lightly tapped. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
Top each cake with a dollop of cream and dust with extra cocoa powder to serve.