Preheat oven to 350 degrees.

Place cake mix into a large mixing bowl. Place chocolate chips in a small bowl. Add 2 Tbsp of the cake mix to the chocolate chips and stir to coat. (coating the chips with some of the cake mix will prevent them from sinking to the top of the bundtlets.) Set chips aside.

Now add the pudding mix, sour cream, eggs, water, and oil to cake mix. Beat together with a hand mixer for 2 minutes. The batter will be really thick.

Fold the mini chocolate chips into the batter.

Spray your mini bundt pans with vegetable oil or canola oil. (If you use regular non-stick cooking spray it can eat off some of the non-stick coating on your pan. If you don't have the oil in spray form, you can also brush it on the tins.I use a 100% canola spray I get from Sam's Club)

Divide batter between the 24 mini bundts. I like to put the batter in a gallon sized freezer bag. Then I snip off the corner and pipe the batter into the pans. You want the pans filled just enough to cover the fluted part of each mini bundt, so each cavity is almost full of batter.

Bake at 350 degrees for 10-14 minutes until cake spring back after lightly pressing.

Remove from the oven and allow to cool for 2 minutes and then invert to remove from pan. Allow to cool completely.

In a large bowl, beat cream cheese and butter together until combined. Then slowly add in powdered sugar and vanilla. Beat until well blended. Place in a piping bag and pipe into strips on each mini bundt cake. Work from the out side to the center and you will end up filling the center of each mini bundt with frosting. Then you can top with a raspberry if desired. Makes 24 mini bundtlets.