Cheesecake Stuffed Red Velvet Cupcakes

For the cheesecakes:

Preheat oven to 350ºF.

Combine graham cracker crumbs, butter, and and 2 tablespoons sugar in a small bowl and press into the bottoms of a well greased mini muffin tin. Set aside.

In a mixer, beat together cream cheese and remaining 1/4 cup sugar. Stir in yogurt, vanilla, and egg.

Spoon onto graham cracker crumbs and bake for 20 minutes. Let cool to room temperature and place in the freezer for at least 1 hour.

For the cupcakes:

Preheat oven to 350ºF.

Cream butter and sugar until fluffy.

Meanwhile, in a large bowl, whisk together flour, cocoa powder, salt, and soda. Set aside.

Blend egg, yogurt, and vanilla into the butter and sugar mixture. Alternately stir in flour mixture and milk, beginning and ending with the flour mixture. Stir in red food coloring.

Pour batter into lined cupcake tins slightly less than halfway full. Place a mini cheesecake into the batter. Cover with batter to fill the tins.

Bake for 20-25 minutes, until an inserted toothpick comes out clean.

Let cool completely before frosting with cream cheese icing.