Directions

1. Position an oven rack in the center of the oven and preheat the oven to 350ºF/180ºC/gas 4. Generously coat the top of the muffin pans with baking spray. Line 20 of the muffin cups with paper baking cup liners. Set aside.
2. To make the cream cheese filling, place the cream cheese, egg yolk, and vanilla extract in the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Attach the KitchenAid® Sifter + Scale Attachment to your mixer. With the ingredient valve in the closed position, weigh the sugar in the ingredient hopper. Turn the mixer to medium speed, open the ingredient valve, and sift the sugar into the mixing bowl. Beat the cream cheese mixture until the sugar is incorporated and the mixture is smooth and fluffy, about 2 minutes. Transfer the mixture to a small bowl and set aside. Wash and dry the mixer bowl, place back on the mixer, and fit the mixer with the whip attachment.
3. To make the cupcakes, close the ingredient valve. Weigh the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt in the ingredient hopper, taring the scale between ingredients.