Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 310
- Carbohydrate: 36g
- Fat: 18g
- Fiber: 1g
- Protein: 3g
- Sugar: 27g
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