Preheat the oven to 392º F (200º C). Line the cupcake pan with cupcake 12 liners.
In a big bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add int the two types of sugar and combine with a spoon.
In a different bowl, using a hand whisk, whisk the melted butter with the eggs, vanilla extractm yogurt and milk. Beat for 1 minutes until it is all well integrated.
Add in the egg mixture to the flour bowl and beat with a hand whisk for 2 minutes until it is all combined and smooth. Add in the hot coffee and continue beating.
Lastly, mix in half of the oreo cookies in chunks and half of the chocolate chinks or chips and combine only until integrated.
For the cream cheese filling and baking:
In a medium size bowl, using a hand whisk, cream together the cream cheese and sugar for one minute.
Add in the egg along with the vanilla extract and mix for one minute until you get a smooth and soft mixture.
Fill the cupcake pan only up to about 1/4 of their capacity. Then pour and portion the cream cheese mixture among the cupcakes and fill them with the rest of the muffins batter until they end up filled up to about 2/3 of their capacity.
Add the rest of the oreo cookie chunks and chocolate on tio of each muffin and bake at 392º F (200º C) for 5 minutes. Then lower the temperature to 375º F (180° C) and keep on baking them for about 12 to 15 minutes until a wooden stick comes out clean when inserted.
Once the muffins are ready, let them cool down on a cooling rack and keep them stored in a container with a lid, either at room temperature ot in the fridge.