Chocolate Chip Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 2-1/2 dozen.
These crowd-pleasing cupcakes are quick, moist and yummy! —Paula Zsiray, Logan, Utah
Ingredients
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1 package yellow cake mix (regular size)
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1 package (3.4 ounces) instant vanilla pudding mix
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1 cup water
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1/2 cup canola oil
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4 large eggs
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1 cup miniature semisweet chocolate chips
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1 can (16 ounces) chocolate or vanilla frosting
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Additional miniature semisweet chocolate chips, optional
Directions
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1.
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.
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2.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 cupcake: 215 calories, 10g fat (3g saturated fat), 28mg cholesterol, 199mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 2g protein.
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