Prepare Chocolate Creme Cake Base according to bag directions. Add 30% chocolate chips and mix for 30 seconds on low speed to combine. Use a #4 grey scoop to scale 5 oz batter per muffin into lined jumbo muffin pan. Bake at 350°F for 15-20 minutes or until cake springs back lightly when touched. Let cool completely and depan. Decorate with a sprinkle of chocolate chips and a drizzle of flat icing.