Preheat the oven to 350 degrees.

|| Chocolate Cakes || In a standing mixer with the whisk attachment, add all the dry ingredients for the cake and mix on low for one minute. Add the rest of the wet ingredients and mix on medium speed until smooth. Scrape down the sides of the bowl and mix again for one minute. 

Spray a muffin tin with cooking spray and fill each cup little over half way with the chocolate cake batter. A cupcake scoop will work for this. Set aside.

|| Filling || Clean out standing mixer and add the room temperature cream cheese, egg, sugar, and Irish cream and mix together until smooth. With a 2 tablespoon scoop (a cookie-sized scoop), drop cream mixture in the center of the chocolate mixture in each muffin cup.

Bake in the oven for 20-23 minutes until firm. Remove and let cool. 

|| Ganache || Place chocolate chips, half and half, and maple syrup in a microwave-safe dish and microwave for 45 seconds. Stir vigorously until the ganache is smooth. Drizzle onto the cooled cakes and sprinkle with chocolate shavings.