My favorite new recipe is for Chocolate Chip Cupcakes. These are so easy, cheating really, but they are really incredible. I can't have a lot of chocolate, so I was looking for a cupcake with a white/yellow cake base. You can put whatever type of icing you would like--I choose both chocolate and vanilla.
I love chocolate chips, so I can get a bit carried away, but you can add as many chocolate chips as you would like.
So here you go!
Chocolate Chip Cupcakes
(adapted from a Taste of Home)
1 box of a yellow cake mix
1 box of instant vanilla pudding (3.4oz)
1 cup of water
1/2 cup of vegetable oil
4 eggs
1 small bag of miniature chocolate chips
In an electric mixer fitted with a paddle attachement, combine the cake mix, pudding, and oil. I just used the lowest setting for this. Add the water while it is mixing to keep the pudding from clumping. Beat on low for about 30 seconds or until the ingredients are combined. Add the eggs, beating until combined after each egg is added. Then beat on medium for about 2 minutes. The batter will be much lighter and more fluffy. Stir in about 1/2 to 3/4 of the bag of chocolate chips. Fill cupcake liners about 2/3 of the way full. The batter rises a lot so be careful to not get them too full. Bake at 375 degrees for 16-18 minutes, or until the tops of the cupcakes are golden brown. Let them cool for about 10 minutes before moving to wire racks.
Enjoy!
Courtney Leigh
