"From a Pillsbury cookbook. These are a big hit for all those who I've made them for, the cinnamon frosting really makes this recipe."
18 1/4 ounces
yellow cake mix
( pudding in the mix preferred)
miniature semisweet chocolate chips
1 (16 ounce) cans
( or your favorite recipe)
Heat oven to 350°F Line 24 muffin cups with paper baking cups. In large bowl, combine all cupcake ingredients except chocolate chips; beat at low speed until moistened. Beat 2 minutes at high speed. Fold in chocolate chips. Fill paper-lined muffin cups 3/4 full.
Bake at 350°F for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool 20 minutes or until completely cooled.
Stir cinnamon into vanilla frosting. Frost cooled cupcakes.
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Pumpkin Chocolate Chip Cupcakes (cont.)