By Paula Zsiray, Taste of Home
These crowd-pleasing cupcakes are quick, moist and yummy!
Total Time
Prep: 15 min. Bake: 20 min. + cooling
Makes
2-1/2 dozen
These crowd-pleasing cupcakes are quick, moist and yummy!
Total Time
Prep: 15 min. Bake: 20 min. + cooling
Makes
2-1/2 dozen
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 large Nellie’s Free Range 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 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 each: 215 calories, 10g fat (3g saturated fat), 28mg cholesterol, 199mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 2g protein.
