Recipe - Chocolate Chip Cupcakes

1 pack (18.5oz) yellow cake mix
1 pack (3.4oz) instant vanilla
pudding mix
1 cup Water
One half cup Vegetable oil
4 Eggs; * see note
1 cup Miniature semisweet
chocolate chips
16 ounce 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 paperlined muffin cups with One fourth cup
batter. Bake at 375 degrees for 1822 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 One half dozen.

NOTES : "From Logan, Utah, Paula Zsiray says 'These crowdpleasing cupcakes
are quick, moist and yummy!"
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1020 by NGavlak NGavlak@aol.com on Jan 17,
1998