CHOCOLATE CHIP CUPCAKES
These crowd-pleasing cupcakes are quick, moist and yummy! -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- 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 : Calories 215 calories, Fat 10g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 199mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
CHIP LOVER'S CUPCAKES RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 15
Steps:
- 1. Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners' sugar until blended. Fold in chocolate chips. 2. Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. 3. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 4. For frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting. 5. Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie.
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