Killer Chocolate Cupcakes

These are the perfect cupcakes to take on a summer picnic or to the beach. They’re rich, soft, and full of chocolate chips – so good, you’ll want to eat two. So good, they don’t need frosting, and really, who wants to spend anymore time in the kitchen than they have to? 

• 1 – 15 oz. box devil’s food cake mix
• 1 –  3.9 oz. box instant chocolate pudding
• 4 large eggs
• 3/4 cup vegetable oil
• 3/4 cup hot water
• 1 teaspoon vanilla extract
• 8 oz. sour cream
• 1 1/2 cups chocolate chips

1. Preheat oven to 325º.
2. In a large bowl of an electric mixer – combine the cake mix and chocolate pudding.
3. Add eggs, oil, water, and vanilla, then beat in sour cream. Fold in the chocolate chips.
4. Fill cupcake papers 3/4 full and bake for 20 to 25 minutes, testing with a toothpick to make sure they’re done. Let cool in pan for 15 minutes, then transfer to a wire rack. Makes 24.

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