More Chips Butter Cheese Cupcakes 
100g butter
80g cream cheese
150g castor sugar
½ tsp vanilla essence
½ 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 threequarters full. Sprinkle with almond nibs and extra chips on top.
Bake for about 25 minutes until well risen or until a skewer inserted in the centre comes out clean.
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