Raspberry Mocha Muffins

Preheat oven to 400. (I recently read that muffins should always be baked at a high temperature so they get nice peaks).

In large bowl whisk flour, baking soda, cocoa powder, and salt. In another bowl, beat eggs and then add oil, sugar of choice, yogurt and vanilla.

Place 1/2 cup of chocolate chips in a small bowl and pour hot coffee over them, mixing until chocolate is melted and smooth.

Add egg mixture to dry mixture and mix with wooden spoon. Once combined, pour in the coffee/chocolate mixture and mix until completely incorporated. Fold in remaining chocolate chips.

Spray non-stick cooking spray into your muffin pan and then transfer spoonfuls of batter into prepared muffin pan.

Raspberry Filling/Topping:

Beat cream cheese, powdered sugar and vanilla until smooth. Smash raspberries with a fork before folding into cream cheese mixture.

Place spoonful of raspberry cream cheese on top of each muffin. Use a knife to swirl around and/or push the filling into the batter. *You could also place half spoonful of chocolate batter into each muffin cup, place a dollop of raspberry cream cheese on top and then fill the cup with remaining chocolate batter for a little raspberry surprise inside each muffin

Transfer muffins to oven and bake for 20 minutes.