1. Heat oven to 180˚C (350°F). 
2. Place paper baking cups in 24 regular-size muffin tins.
3. In medium bowl, beat cream cheese, sugar, and 1 egg with electric mixer on medium speed until smooth. Stir in 250 mL (1 cup) of the chocolate chips. Set aside.
4. In large bowl, beat cake mix, water, oil, and 3 eggs on medium speed for 2 minutes. Divide batter into muffin cups (60 mL / ¼ cup in each). Garnish each cupcake with 5 mL (1 tsp.) cream cheese mixture.
5. Bake 21 to 27 minutes or until tops spring back when pressed lightly. Cool in muffin tins for 10 minutes; remove to cooling rack. Cool completely, about 30 minutes.
6. Frost cupcakes. Decorate with remaining chocolate chips. Store loosely covered in refrigerator.

Chef’s secret:

If you have only one 12-cup muffin tin, cover and refrigerate the rest of the batter and filling mixture while baking the first batch. Cool the muffin tin for about 15 minutes; bake remainder, adding 1 to 2 minutes to baking time.