| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(18.5oz) yellow cake mix |
| 1 |
pk |
(3.4oz) instant vanilla pudding mix |
| 1 |
c |
Water |
| 1/2 |
c |
Vegetable oil |
| 4 |
|
Eggs; * see note |
| 1 |
c |
Miniature semisweet chocolate chips |
| 16 |
oz |
Chocolate or vanilla frosting |
|
|
Additional miniature semisweet chocolate chips; optional |
INSTRUCTIONS
In a mixing bowl, combine cake and pudding mixers, water, oil and eggs;
beat on low speed for 30 seconds. Beat on medium for 4 minutes. Stir in
chocolate chips. Fill greased or paper-lined muffin cups with 1/4 cup
batter. Bake at 375 degrees for 18-22 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes; remove to wire racks
to cool completely. Frost. Decorate with additional chips if desired.
Yield: 2 1/2 dozen.
NOTES : "From Logan, Utah, Paula Zsiray says 'These crowd-pleasing cupcakes
are quick, moist and yummy!"
Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998
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