Preheat oven to 375 degrees Fahrenheit. In a large bowl, whisk together flour, dry pudding, mini semi-sweet chocolate chips, sugar, baking powder and salt. In a separate bowl, beat the eggs with a fork or whisk. Whisk in milk, oil and vanilla with the eggs. Pour the wet mixture into the dry mixture and stir just until combined.

Line muffin tins with cupcake papers. Fill each one 2/3 of the way with batter. Bake for approximately 15-17 minutes, or just until a toothpick inserted into the center comes out clean. Carefully remove them from the pans and allow them to cool completely on a cooling rack.

If you’re going to swirl the frosting onto the cupcakes, you’ll need to double the frosting recipe above. To make the frosting, cream together cream cheese, butter, powdered sugar and vanilla extract in the bowl of a mixer and beat until fluffy. You may need to add a little extra powdered sugar to achieve the right consistency if you are going to be swirling the frosting onto the cupcakes. Frost, sprinkle, and enjoy!