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Chocolate Chip Cupcakes

 Chocolate Chip Cupcakes
These crowd-pleasing cupcakes are quick, moist and yummy! —Paula Zsiray, Logan, Utah
30 ServingsPrep: 15 min. Bake: 20 min. + cooling

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.