2 packages (3 oz each) cream cheese, softened
1/3 cup sugar
1 1/2 cups miniature or regular semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/3 cup vegetable oil
1 container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2.In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
3.In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
4.Bake 17 to 22 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
5.Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Makes 30 cupcakes.