Chocolate Chunk Muffins

By newbaucher

Our testing showed that paper liners work best in this recipe. When baked in greased muffins cups, these rich and chocolaty cupcakes stuck to the bottom of the cups.

Ingredients

• 1 package Betty Crocker SuperMoist chocolate fudge cake mix
• 1/2 cup chocolate milk
• 1/3 cup butter or margarine, melted
• 1 container (8 oz) sour cream
• 3 eggs
• 1 Tbls. all-purpose flour
• 1 2/3 cups semisweet chocolate chunks or large semisweet chocolate chips
• Powdered sugar; if desired

Preparation

Step 1

Heat oven to 375°. Line 24 medium muffin cups with paper baking cups. Beat cake mix, milk, butter, sour cream and eggs in large bowl with electric mixer on low sped 1 minute, scraping b owl constantly. Toss flour and chocolate in medium bowl; fold into batter. Divide batter evenly among muffins cups. Bake 17-21 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Serve warm or cool. Store tightly covered at room temperature.

White Chocolate Chip Muffins: Substitute white baking chips for the semisweet chocolate chunks