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1
Preheat oven to 350.
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2
Line 24 muffin cups with paper liners.
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3
Beat cream cheese and sugar together in a large mixing bowl.
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4
Add vanilla and egg, beat for 30 seconds, or until well combined.
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5
Stir in chocolate chips and set aside.
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6
Place the cake mix, water, oil, and eggs in a large mixing bowl.
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7
Blend with electric mixer on low for 2 minute, scraping sides down.
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8
Increase mixer speed to medium and beat for 2 more minutes, or until batter looks thick and well combined.
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9
Fill each muffin cup 2/3 full.
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10
Spoon a heaping teaspoon of filling into the center of each muffin.
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11
(The filling will sink into the muffins as they bake).
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12
Bake muffins 23 to 27 minutes, or until the spring back when lighly pressed with your finger.
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13
Remove from oven and cool in pan for 5 minutes.
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14
Run a butter knife around the edge of the liners and lift the muffins up from the bottom, using the knife.
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15
Place on wire rack to continue to cool for at least 15 minutes before serving.
