4 ounce cream cheese, softened 1 package 2-layer-size white cake mix 1 cup milk ½ cup vegetable oil 4 eggs 1 cup finely chopped white baking chocolate with cocoa butter or miniature white baking pieces
**Test Kitchen Tip:
If you prefer to make only one size cupcakes for another use, use twenty-two 2-1/2-inch or forty-eight 1-3/4-inch muffin cups. If you don’t have enough muffin cups or if all of the cupcakes do not fit into the oven at one time, store the remaining batter in the refrigerator while the first batch bakes.
