Chocolate Cup-Cheesecakes

This is the recipe for the cupcakes I made on Daniel's birthday. I can't boast on this recipe as my own, considering it is pieced together from several places on allrecipes.com, but these are dangerously yummy and rich enough that you'll want to share one. I baked them so that the cream cheese filling was slightly undercooked which gave it a moist but not runny texture. The cupcakes might rise a little more if you lengthen the bake time, but your cupcake may be drier. The chocolate cream cheese frosting is rich, so you could use less chocolate for a milder flavor.

Cupcake

1 box Devil's Food cake mix (I used Duncan Hines)

1 8oz block Philadelphia Cream Cheese, softened

3 large eggs

1/2 cup white sugar

1 cup semi-sweet chocolate morsels

Preheat the oven to 350F. Prepare the cake mix according to the box and set aside.
In a separate bowl, beat the softened cream cheese until fluffy. Add the sugar, eggs and vanilla and continue beating until well mixed. Fold in the chocolate chips. Place foil or paper cups in a muffin pan. Fill the bottom quarter of each cup with the cake mix. Add about 1 tbs of the cream cheese mixture to each cup. Cover with more cake mix, but do not fill to the top. Bake for 23 minutes. When cupcakes are cooled, remove them from the pan.

Frosting

1 8oz block Philadelphia Cream Cheese, softened

1 box Confectioner's sugar (about 4 cups)

1 tsp vanilla

1 tbs cream, evaporated milk, or milk

1/4 cup of sugar (if you want sweeter frosting with a little crunch to it)

4 1-oz blocks of unsweetened chocolate, melted (microwave is fine)

Beat the cream cheese until fluffy. Slowly add the vanilla, cream or milk and melted chocolate and continue beating the mixture. Slowly add the powdered sugar and mix thoroughly. If you like a slightly crunchier, sweeter frosting, add the 1/4 cup of white sugar. Spread the frosting over the cooled cupcakes and top with sprinkles.