Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
Step 2: Line a muffin tin with parchment paper liners or grease with coconut oil.
Step 3: In a medium bowl, beat the softened cream cheese with 1/2 cup of granulated sugar until smooth. Add in one egg and 1/2 tsp of vanilla extract, mixing until well combined. Fold in 1/4 cup of mini chocolate chips and set aside.
Step 4: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
Step 5: In another bowl, combine 1 cup of granulated sugar, 1 egg, Greek yogurt, milk, cold coffee, and 1 tsp of vanilla extract. Whisk until smooth.
Step 6: Pour the wet mixture into the dry ingredients and stir until just combined; a few lumps are okay.
Step 7: Fold in 1/2 cup of mini chocolate chips to the muffin batter.
Step 8: Spoon the muffin batter into muffin cups, filling them halfway. Add a spoonful of cheesecake filling to the center and top with more muffin batter, filling cups about 3/4 full.
Step 9: Bake for 18-20 minutes or until a toothpick comes out clean.
Step 10: Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.
