Preheat oven to 350ºF. Grease or paper-line 48 mini-muffin tins. Combine quick bread mix, milk, oil and eggs in a medium mixing bowl until thoroughly combined. Stir in dried cranberries and chocolate chips. Bake 13 minutes or until cupcakes test done. Remove from pan; cool on wire rack. Frost with cream cheese frosting. Decorate with black and orange pumpkin sprinkles. Makes 48 mini-cupcakes. PER SERVING: Calories 102, Protein 1gram, Carb. 16grams, Fat 4grams, Chol. 9mg, Dietary Fiber <1gram, Sugar 13grams, Vitamin A 18RE, Vitamin E <1mg, Vitamin C <1mg, Sodium 62mg, Pot. 23mg, Iron <1mg, Calcium 10mg