Line silicone cupcake mold with cupcake liners and set aside. This can also be sprayed with coconut oil instead if preferred.
In a large mixing bowl, add the cake mix, flour, and chocolate chips. Mix until well blended. (Remember you are not making the cake mix as directed on the box.)
Add the eggs, oil, sour cream, and milk. Mix until all ingredients are well combined.
Fill the silicone molds 2/3 full, we like to use a cookie scoop for this.
Pour 3 cups of water into the pot of the Ninja Foodi.
Place the filled cupcake mold on the wire rack in the lowest position. Place this rack with the molds into the pot of the Ninja Foodi.
Close the lid and use the Steam Crisp setting and set the dial to STEAM BAKE.
Set the temperature to 280*F and the timer to 15 minutes.
Once the beeper goes off, carefully take the rack out and carefully take the muffins out and place them on a cooling rack.
Wait a few minutes, then take them out of the silicone molds.
Cool completely on a wire rack and serve.
Notes
Remember you are only using the cake mix, not the other ingredients that are listed on the box.Keep the leftovers for 2-3 days on the counter or in the fridge for up to 5 days.When using the steam bake function it does not matter if the valve is open or closed.The water must be added to the pot to provide the steam and make the muffins more moist.