Red Velvet Cupcakes with Cheesecake and Streusel Topping (makes around 35 – 36 cupcakes OR two 9-inch round cakes; adapted from Bake Me A Cake by Ginny Roces de Guzman)

Cream Cheese Filling

1 cup/ 8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Streusel

1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 cup butter, cubed

Cupcakes/Cake

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/3 teaspoon salt
3 – 4 tablespoons cocoa powder
1 1/2 cups butter (I used 1 cup/1 block butter AND 1/2 cup vegetable shortening)
1 1/2 cups sugar
2 eggs
4 egg yolks
1 1/2 cups evaporated milk
2 tablespoons red food coloring (liquid, like McCormick)
1 teaspoon vanilla