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Special equipment: 12 paper cupcake liners, a 12-cup muffin pan
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For the cupcakes: Place an oven rack in the middle of the oven.
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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
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In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix.
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Toss until all the ingredients are coated.
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Set aside.
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In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water.
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Stir for 20 seconds until blended.
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Fold in the walnuts and chocolate chips.
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Spoon the mixture into the prepared pan (cupcake liners will be full).
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Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs.
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Cool the cupcakes in the pan for 10 minutes.
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Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.
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For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes.
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Gradually beat in the powdered sugar until smooth and spreadable.
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Refrigerate the frosting until ready to use.
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Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips.
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Refrigerate until ready to serve.
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Serve at room temperature.
