• Preheat the oven to 325F degrees

Making the Cream Cheese Filling

• Using a hand mixer, whisk the cream cheese until it is nice and smooth.
• In a separate bowl, combine the cornstarch, nutmeg, vanilla extract, and eggnog and stir until well combined
• Add the eggnog mixture and granulated white sugar to the cream cheese and whisk until all the ingredients are well incorporated. Then set aside
  

Making the Chocolate Batter

• Add the semi sweet dark mini chocolate chips in the same bowl as your butter.
  
• Place the bowl containing the butter and chocolate chips, over a pot of hot water and stir until they are completely melted.
• Add the chocolate extract, brown granulated sugar and the espresso into the chocolate mixture and stir thoroughly until well incorporated.
  
• In a separate bowl, whisk together the eggs and sour cream until you get a smooth mixture.
• Add into the chocolate mixture and stir together until very well combined.
  
• In a separate bowl, combine the flour, baking powder, and baking soda and whisk until well combined
  
• Add the dry ingredients into the chocolate mixture and mix thoroughly until well combined. Set aside
  

Adding the Cupcake Batter to the Muffin Pan

• Line the muffin pans with cupcake liners
• Fill each cupcake liner about 2/3 way full
• Add 1-2 Tablespoons of cream cheese filling on top of the chocolate batter
  
• BAKE @ 325F for 20mins or until cooked through
• Let the cupcakes cool for about 10mins in the muffin tin before removing them

Making the Buttercream (optional)

• Whisk the butter until light and fluffy.
• While whisking add the nutmeg and add the powdered sugar- one tablespoon at a time.
• Once you are done adding the powdered sugar, add the salt and eggnog. Keep whisking until it is all very well combined, and the buttercream is light and fluffy.
• Transfer the buttercream into a piping bag, and decorate your cupcakes