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Chocolate Chip Cupcakes

These crowd-pleasing cupcakes are quick, moist and yummy!

 
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

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. 

See more at: Taste of Home

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Cake Magazine: Chocolate Chip Cupcakes
Chocolate Chip Cupcakes
These crowd-pleasing cupcakes are quick, moist and yummy!
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