
2 packages (3 oz each) cream cheese, softened
1/3 cup sugar
1 egg
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
3 eggs
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.



I came across the cutest easter eggs on Martha. I love the polka dot, and the intial egg...Usually with my kids as fancy as we get is half the egg being one color and the other half another. But this inspires me...to cute to eat!














