Ingredients
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 (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1 1/4
cups water
1/3
cup vegetable oil
3
eggs
1
tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Preparation
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
Bake 21 to 27 minutes or until tops spring back when touched lightly. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.
