Chocolate Chip Cupcakes
Taste of Home
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From Logan, Utah, Paula Zsiray says, "These crowd-pleasing cupcakes are quick, moist and yummy!"
SERVINGS: 30
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) yellow cake mix
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup water
- 1/2 cup vegetable 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 mixing 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 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.