When I was in elementary school I remember my sister wanting chocolate chip cake. She bought a cake mix, but messed it up somehow... for the better. We used to call it accident cake. She was supposed to put the chocolate chips on top of the cake, but instead stirred them into the batter at the last minute. The cake ended up being so much better! I am using that theory today while cooking these cupcakes for Justin. This is a simple recipe you can use with any cake mix when you are crunched for time and don't have time to make the cake from scratch. I am scrubbing in, so that no germs are given to anyone, even though I think the contagious part is over with.
1 box better batter chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
2 cups semisweet chocolate chips
1 tub chocolate frosting or your own chocolate buttercream.
Preheat the oven to 350 degrees.
Line the muffin tins with cupcake liners.
Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened and then raise to high speed for 2 minutes.
Top each cupcake with frosting and remaining chocolate chips.
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