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Heat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a medium bowl, mix brownie mix, vegetable oil, egg, and water until smooth.
Beat softened cream cheese, sugar, and vanilla extract until creamy.
Spoon brownie batter halfway into each liner, then top with cheesecake mixture.
Use a toothpick to create a marbled effect through both layers.
Sprinkle mini chocolate chips for texture.
20–22 minutes, or until centers are set and tops look slightly puffed.
Let cool completely, then refrigerate for at least 30 minutes.
Drizzle with caramel and chocolate syrup before serving.