1. Prepare the Cream Cheese Filling:

1. In a small bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.

2. Prepare the Muffin Batter:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the melted butter and sugar until well combined. Add the eggs, buttermilk, vanilla extract, and red food coloring, whisking until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix.

3. Assemble the Muffins:

1. Spoon about 2 tablespoons of muffin batter into each muffin cup.
2. Add a generous teaspoon of the cream cheese filling to the center of each cup.
3. Top with another tablespoon of muffin batter, ensuring the cream cheese is covered.

4. Bake:

1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
2. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

5. Serve:

• Enjoy the muffins warm, at room temperature, or chilled for a firmer cream cheese center.