Cheesecake Chocolate Chip Muffins

Cheesecake Chocolate Chip Muffins Chocolate Chip Cheesecake Filling 8 oz cream cheese, softened 1/2 cup granulated sugar 1 egg, room temperature 1/2 tsp vanilla extract 1/4 cup mini chocolate chips Chocolate Chip Muffins 2 cups all-purpose flour, spooned and leveled 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1 tsp salt 1/2 cup coconut oil (warm to a liquid state) 1 cup granulated sugar 1 egg, room temperature 1 cup plain Greek yogurt 1/4 cup milk 1/4 cup strong coffee, cold 1 tsp vanilla extract 3/4 cup mini chocolate chips, divided Chocolate Chip Cheesecake Filling Line a muffin pan with liners and set aside. Preheat oven to 400F. In a medium size bowl, beat cream cheese and sugar together until light and fluffy, about 2 to 3 minutes. Add egg and vanilla extract and continue beating until well combined. Stir in chocolate chips. Transfer to a ziploc bag and chill until needed. Chocolate Chip Muffins In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. In a medium bowl, whisk together coconut oil and sugar. Add the egg, Greek yogurt, milk, coffee and vanilla extract and continue whisking until combined. Stir wet ingredients into dry ingredients just until combined. Stir in 1/2 a cup of mini chocolate chips. Transfer muffin batter to a ziploc bag and cut off one corner. Pipe batter into each liner until about halfway full leaving the center empty if possible. The batter is very thick. Remove the cheesecake filing from the refrigerator and snip one corner of the ziploc bag. Press the tip of the bag into the center of each muffin and squeeze about two tablespoons of filling into the center of each muffin. Top with another tablespoon of muffin batter and sprinkle with mini chocolate chips. Bake at 400F for 5 minutes. Turn temperature down to 350F and continue baking for an additional 12 to 15 minutes or until the top of the muffins springs back when pressed. Let cool slightly before serving.