How to Make Easy Chocolate Chocolate Chip Cupcakes

This recipe will take you through the steps necessary to make easy chocolate chocolate-chip cupcakes. This recipe is unique in that it produces a large number of cupcakes given the amount of time put into this recipe. This recipe includes a list of the necessary ingredients as well as the necessary utensils for making these cupcakes.
Total time: 30-40 minutes
Total yield: approximately 36 cupcakes

This recipe calls for German Chocolate cake mix, a 4 oz package of chocolate pudding mix, 4 large eggs, 16 oz of sour cream, ¾ cup of vegetable oil, 1/3 cup of vanilla extract, and 6 oz of chocolate chips.

This recipe calls for a large mixing bowl, approximately 36 cupcake liners, a whisk, a large spoon, and 3 regular-size cupcake pans.

This recipe calls for a large mixing bowl, approximately 36 cupcake liners, a whisk, a large spoon, and 3 regular-size cupcake pans.

The baker should empty the contents of the cake mix pouch into the bowl.

The baker should empty the contents of the chocolate pudding mix into the bowl.

The baker should pour the entire ¾ cup of vegetable oil into the bowl.

The baker should add the entire 1/3 cup of vanilla extract to the bowl.

The baker should empty the entire 16 oz. package of sour cream into the bowl.

The baker should crack the four eggs into the bowl. If you get pieces of shell into the bowl, pick them out. Also, if you do not think that you can break the eggs into the bowl without getting egg shell pieces into the bowl, crack the eggs into a cup and then add the eggs to the bowl.

The baker should make sure that there are not any clumps of dry ingredients. The baker should ensure that the batter has the same consistency throughout. The baker could use a mixer in place of a whisk here.

The baker should mix 6 oz. of chocolate chips into the batter, ensuring that they have been thoroughly combined.

The baker should put one cupcake liner per cupcake mold.

The baker should use a large spoon to spoon the batter into the molds. The baker should ensure the every cupcake mold has batter in it first before topping them off if they are low.

The baker should place the filled cupcake pans in the oven.

The baker should set a timer for 24-26 minutes to let the cupcakes bake.

The baker should remove the cupcakes from the cupcake pans as soon as the cupcakes come out of the oven so that they do not continue to bake. A knife or a fork can be used to pry the cupcakes out if the baker does not want to burn their fingers. If the baker wishes to frost these cupcakes, use their favorite frosting once the cupcakes have cooled. Recipe complete!