Preheat the oven to 350˚F. Line a muffin pan with paper liners and set aside.
Cream Cheese Filling: In a small bowl, beat the cream cheese, granulated sugar and flour until smooth. Mix in the egg. Fold in the chocolate chunks.
Coconut Topping: In another small bowl, mix together the coconut, pecans and chocolate chips.
Batter: In a large bowl, mix together the flour, brown sugar, cocoa powder and baking soda.
In a small bowl, mix together the cold brew, oil and vinegar.
Slowly mix the coffee mixture into the flour mixture until just combined.
Fill the prepared muffin cups half full with the batter. Scoop around 1 tablespoon of the cream cheese mixture then top with some coconut topping.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for around 5 minutes before transferring to wire racks to cool completely.