Title: Chocolate Chip Cupcakes
Categories: Cakes, Desserts
Yield: 1 Servings

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

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 on Jan 17,
1998