Chocolate Cream Cheese Cupcakes
1 carton Dassant Chocolate Cake Mix
2 large eggs
1/3 cup vegetable oil
3/4 cup water
16 ounces cream cheese, softened
1/2 cup mini chocolate chips
For Cupcake Batter:
Preheat oven to 350° F.
Line standard muffin tins with decorative paper liners.
Combine eggs, oil, and water in medium size bowl. Add mix.
Gently whisk together until smooth.
Divide batter into paper liners filling 1/2 full.
Using an electric mixer beat cream cheese until smooth.
Add in mini chocolate chips. Dollop cream cheese mixture into the center of the chocolate batter.
Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes.
Transfer to cooling rack and cool completely before decorating.