Chocolate Chip Cupcakes
The recipe Chocolate Chip Cupcakes is ready in roughly 35 minutes and is definitely a great dairy free option for lovers of American food. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 219 calories. This recipe serves 30. For 26 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 27 fans. A mixture of canolan oil, water, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so tasty. Overall, this recipe earns a not so tremendous spoonacular score of 11%. If you like this recipe, you might also like recipes such as Chocolate Chip Cupcakes With Chocolate Chip Frosting, Chocolate Cupcakes with Fluffy Mint Chocolate Chip Buttercream Frosting, and Chocolate Chip Cookie Cupcakes {brown butter chocolate frosting}.
Servings: 30
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup canola oil
4 eggs
1 package (3.4 ounces) instant vanilla pudding mix
1 cup (6 ounces) miniature semisweet chocolate chips
Additional miniature semisweet chocolate chips, optional
1 can (16 ounces) chocolate or vanilla frosting
1 cup water
1 package yellow cake mix (regular size)
Equipment:
bowl
muffin liners
toothpicks
Cooking instruction summary:
Directions 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 near 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. Yield: 2-1/2 dozen. Originally published as Chocolate Chip Cupcakes in Taste of HomeAugust/September 1997, p18 Nutritional Facts 1 cupcake (calculated without additional chips) equals 215 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 199 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend
Step by step:
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. Fill paper-lined muffin cups two-thirds full.
3. Bake at 375° for 18-22 minutes or until a toothpick inserted near 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 Information:
covered percent of daily need
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