1. Preheat oven to 350°F and grease a mini muffin pan or line with mini paper cups.

2. In a bowl whisk melted butter and sugar until glossy; add eggs one at a time, then vanilla and food coloring.

3. In another bowl sift flour, cocoa powder, and salt; fold into wet mixture until just combined.

4. In a separate bowl beat cream cheese and sugar until smooth, then add egg yolk and vanilla and mix until lump free.

5. Spoon red velvet batter into each muffin cup about two thirds full.

6. Drop a teaspoon of cream cheese mixture onto each and swirl gently with a toothpick.

7. Bake for 12 to 15 minutes until a toothpick comes out with moist crumbs.

8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. Store in an airtight container at room temperature for up to two days or refrigerate for up to five days.