Chocolate Chip Cupcakes

9 Reviews
Total Time:Prep: 15 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Paula Zsiray, Logan, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

These crowd-pleasing cupcakes are quick, moist and yummy! —Paula Zsiray, Logan, Utah

TEST KITCHEN APPROVED

Chocolate Chip Cupcakes

9 Reviews Add your review
Yield:2-1/2 dozen
Prep:15 min
Cook:20 min
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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 eggs
  • 1 cup miniature semisweet chocolate chips
  • 1 can (16 ounces) chocolate or vanilla frosting
  • Additional miniature semisweet chocolate chips, optional
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Directions

  1. 1
    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. 2
    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 cupcake: 215 calories, 10g fat (3g saturated fat), 28mg cholesterol, 199mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 2g protein.
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