• 30servings
  • 35minutes
  • 215calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix

  2. 1 package (3.4 ounces) instant vanilla pudding mix

  3. 1 cup water

  4. 1/2 cup canola oil

  5. 4 eggs

  6. 1 cup (6 ounces) miniature semisweet chocolate chips

  7. 1 can (16 ounces) chocolate or vanilla frosting

  8. Additional miniature semisweet chocolate chips, optional

Instructions Jump to Ingredients ↑

  1. Chocolate Chip Cupcakes Recipe photo by Taste of Home 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.

  2. 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.


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