by Megan Rosten
View all of her recipes on her blog

18 1/2 oz. box chocolate cake mix
8 oz. package cream cheese (I use reduced-fat)
1 egg
1/3 c. sugar
pinch of salt
6 oz. chocolate chips (mini work the best)

Prepare cake mix, using milk instead of water, per package directions. Place cupcake papers in cupcake tins.
Divide batter evenly between 24 cupcake papers.
Cream sugar and softened cream cheese; beat in egg and salt. Stir in chips.

Equally distribute the cream cheese mixture between all 24 cupcake tins, dropping it on each one, near the center.
Bake at 350 degrees for 20 minutes. Cool and frost.

Creamy Chocolate Frosting
3 1/2 c. confectioners sugar
1/2 c. cocoa powder
8 Tbsp butter
7 Tbsp. heavy cream (if you are in a pinch, milk would work OK too)
2 tsp. vanilla extract

In a medium sized bowl, combine the confectioners sugar and cocoa power. Set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture and cream. Blend in vanilla. Beat until light and fluffy. In necessary, adjust consistency with more cream or sugar.