More Chips Butter Cheese Cupcakes

Ingredients:
100g butter
80g cream cheese
150g castor sugar
1/2 tsp vanilla essence
1/2 tsp chocolate emulco
2 tbsp plain yoghurt
3 eggs
45g white chocolate chips
45g milk chocolate chips
20g almond nibs

Sift
180g self-raising flour
1/8 tsp salt

Preheat oven to 180°C and line patty tins with paper cases.

Cream butter, cheese and sugar until light and fluffy.
Add eggs, one at a time.
Beat in vanilla essence, chocolate emulco and yoghurt. (If mixture curdles, add a little of the flour.)

Fold in sifted dry ingredients and white and milk chocolate chips until combined.
Spoon batter into each paper case and fill to three-quarters full.
Sprinkle with almond nibs and extra chips on top.

Bake for about 25 minutes until well riesn or until a skewer inserted in the centre comes out clean.