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Ingredients

1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®) 1 ¼ cups water 4 eggs, divided ½ cup oil 1 (8 ounce) package cream cheese, at room temperature ⅔ cup white sugar ¾ teaspoon Mexican vanilla extract ¾ cup miniature chocolate chips, or more to taste, divided 1 (16 ounce) container cream cheese frosting

Nutrition Info

309.5 calories carbohydrate: 36.3 g cholesterol: 41.3 mg fat: 18.1 g fiber: 0.8 g protein: 3.3 g saturatedFat: 6.4 g servingSize: - sodium: 263.2 mg sugar: 27 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth, stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

24 servings

I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.