Preheat your Airfryer to 180c.

In a mixing bowl rub your fat into your flour until it resembles breadcrumbs.

Add to the mixture the caster sugar, cocoa powder, eggs, lemon and ½ the vanilla essence.

Mix it well with a hand mixture.

Then at a slow pace add the milk a bit at a time until it resembles cake mixture, making sure you mix it as you go.

Finally add in the red food colouring, stirring it as you go until it has a lovely hint of red but is not over powering.

¾ fill your bun cases and place five in at a time into your Airfryer and cook for 20 minutes.

While your cupcakes are cooking make your cheesecake topping. In a mixing bowl add your honey and soft cheese and mix well with a hand mixer. When nice and fluffy fold in the Greek yoghurt with a fork along with the rest of the vanilla essence.

Place the cheesecake topping in the freezer for 10 minutes to cool quicker.

When the cupcakes have finished cooking in the Airfryer, take them out and place them on a cooling rack for 10 minutes or until they have reached room temperature. Spread over the top of them the cheesecake mixture and push it down and flatten it with the soft part of a knife.

Place them into the fridge for 2 hours to fully cool and set.

Serve with chocolate chips on top.