Cream Cheese Filled Cupcakes {Self-filled Cupcakes}

Cream Cheese Filled Cupcakes {Self-Filled Cupcakes}
1 pkg. cake mix, chocolate or white (and required ingredients listed on the box)
1 (8 oz.) pkg. cream cheese
1/3 cup sugar
1 egg
1/8 tsp. salt
1 cup chocolate chips
Make cake mix as directed. Cream sugar, cream cheese, egg, and salt until well blended. Stir in chocolate chips. Fill cupcake papers 1/2 full and drop teaspoon of cheese mixture into center of cupcake. Bake as directed on cake box. Makes about 30 cupcakes.

The batter with the filling dropped on top:

These work best if you only fill the cupcake papers 1/2 full with batter before you add the cream cheese mixture {you'll want about 30 cupcakes}.

I baked these for the shortest cupcake time listed on the box.  The cake needs to be cooked but the filling doesn't need to look totally baked (it will set up as it cools).

I store them in a covered container in the refrigerator. They also look nice baked with a sprinkle of sugar on top.  They would be great served with a topping of cherry pie filling or another fruit and sauce mixture. 

Tiffany's Note: In our family cookbook we have two very similar recipes for cakes with a cream cheese filling baked with the batter.  We've also had very different experiences with them!  This recipe works for me--the other works for another sister.  I believe that elevation probably has an impact--my sister has found that these don't work as well for her at a higher elevation and that they work better with a cake mix cake instead of one mixed up from scratch.  {I live at about 300 ft. above sea level.}  We'll have to try the other recipe and post it sometime!  :)