Topping:
1/2 cup (4 oz) cream cheese, softened
1 egg white
2 tablespoons sugar
1/2 cup mini chocolate chips
Muffin:
1, 20 oz package Ghirardelli Double Chocolate Muffin Mix
3/4 cup water
1/4 cup vegetable oil
2 eggs

Preheat oven to 350°F. For Topping: In small bowl, place cream cheese, egg white and sugar. Using an electric mixer, mix on medium speed until mixture is smooth. Stir in chocolate chips. Set aside. For Muffin: In medium bowl, stir together Ghirardelli Double Chocolate Muffin Mix, water, oil and eggs until moistened. Fill lightly greased or paper-lined muffin cups half full. Place 1 teaspoon topping in center of each muffin. Spoon remaining muffin batter over topping. Bake 18-22 minutes.
Makes 12 muffins.