Chocolate Chip Cream Cheese Cupcake

In honor of National Cheesecake Day (July 30), make theses super easy cupcakes and kick back.
(can be made vegan if you've got the right stuff)

Chocolate Chip Cream Cheese Cupcakes
8oz. cream cheese (softened)...low fat & fat free are fine..as is tofutti cream cheese
2 egg whites (or egg substitute equivalent)
1/4 c. vegetable oil
1 box white cake mix (any type)
1 c. water
1tsp vanilla
1 c. chocolate chips..any type

-Preheat oven to 350; put liners in your cupcake pan.
1. In blender (or with hand mixer) beat together cream cheese, egg whites, and oil; beat until creamy.
2. Add the cake mix, water, and vanilla; mix until smooth. (approx. 3 mins, give or take)
3. Fold in chocolate chips. Do not use mixer - fold by hand.
4. Fill each liner to just below the edge. An ice cream scoop is helpful...and less messy than spooning it in.
5. Bake @ 350 for 18 minutes, or until they bounce back when the tops are pressed. (Depending on your oven you might need to take them our @16 mins or leave them in for 20)
Let them cool slightly before taking them out of the pan; cool on racks.

Option:
Want to make them super cream cheesy? Fill or top them with cream cheese frosting.

Cream Cheese Frosting

1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

Frosting recipe is from www.simplyrecipes.com; the cake recipe is one I modified...but have no clue where I originally got it.