Chocolate Chip Cupcakes Recipe

Chocolate Chip Cupcakes Recipe photo by Taste of Home

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These crowd-pleasing cupcakes are quick, moist and yummy! —Paula Zsiray, Logan, Utah

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Chocolate Chip Cupcakes Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 30 Servings

15 20 35

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup water
1/2 cup canola oil
4 eggs
1 cup (6 ounces) miniature semisweet chocolate chips
1 can (16 ounces) chocolate or vanilla frosting
Additional miniature semisweet chocolate chips, optional

Directions

In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired. Yield: 2-1/2 dozen.

Nutritional Facts 1 cupcake (calculated without additional chips) equals 215 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 199 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Chocolate Chip Cupcakes in Taste of Home August/September 1997, p18