1 (8 oz.) pkg. cream cheese, room temperature
1/3 c. sugar
1 egg
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 pkg. white or yellow cake mix
Liquid and eggs, according to pkg. directions

Line 24 muffin cups with fluted paper baking cups. Set aside. Preheat oven to 350 degrees.

In a medium mixing bowl, beat cream cheese with sugar and egg until smooth. Stir in chocolate pieces; set aside.

Prepare cake mix according to package directions. Fill the prepared muffin cups 2/3 full with cake batter. Drop a heaping teaspoon of cream cheese mixture in center of each. Cups will be almost full. Bake 15 to 20 minutes or until done. 24 large cupcakes.

Note: Use muffin pans with large cups - at least 2 1/2 across or put extra batter in lined custard cups.