2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 cups miniature or regular semisweet chocolate chips
1 package devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
Vanilla frosting (I made my own, you can use pre-made)
1 . Heat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffin cups.
2 . Beat cream cheese, sugar and 1 egg in medium bowl with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
3 . Beat cake mix, water, oil and 3 eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes.
4 . Divide batter among muffin cups (1/4 cup in each). Top each with 1 tablespoon cream cheese mixture.
5 . Bake 21 to 26 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
6 . Frost tops with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Cover and refrigerate any remaining cupcakes.
