Chocolate Chip Cheesecake Cupcakes

Ingredients

• (18.25 ounce) packagechocolate cake mix (such as Duncan Hines® Moist Deluxe®)
• 1/4 cup swater
• eggs, divided
• 1/2 cup oil
• (8 ounce) packagecream cheese, at room temperature
• 2/3 cup white sugar
• 3/4 teaspoon Mexican vanilla extra ct
• 3/4 cup mini ature chocolate chips, or more to taste, divided
• (16 ounce) containercream cheese frosting

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 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.
3. 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.
4. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
5. Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Tips

You can use other kinds of vanilla but you will probably need to add a bit more. I find Mexican vanilla also has the best flavor. I use fat-free cream cheese typically, but any kind works well. Cold cream cheese will take much longer to blend smooth than room temperature.