1)Pre-heat the oven to 350F (175C). Prepare muffin trays lined with cup cake case. This recipe can make 24 – 36 cupcakes depending on the size of the muffin tray.

2)In a small bowl, combine the cream cheese, icing sugar and vanilla extract. Mix using a hand held mixer until creamy in texture. Transfer in a piping bag with big round tip. Set aside.Sift all dry ingredients and mix it together in a bowl. Combine all liquid ingredients together except for the boiled water. Make a well in the centre of the dry ingredients and add the liquid ingredients.

3)Mix well using a wire whisk or hand mixer until well blended. Add the boiled water and mix well.Put the batter in a jug as it will be easier to pour it into the muffin trays. Pour chocolate batter into the prepared muffin tray about half of the muffin casing.

4)Then pipe a small amount of cream cheese at the centre of the muffin.Pour another chocolate batter up to 3/4 of the casing.

5)Bake it for 23 min. Insert a stick in the middle of cup cake to test if it’s done. If the stick comes out clean then it’s ready.

6)Transfer in a cake plate and let it cool down completely before serving. Enjoy!