Total Calories: 121
1- Heat oven to 375°. Line 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
2- Beat cake mix, milk, butter, sour cream and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Toss flour and chocolate in medium bowl fold into batter. Divide batter evenly among muffin cups.
3- Bake 17 to 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.
High Altitude (3500 to 6500 feet): Add 2 tablespoons all-purpose flour to dry cake mix. Beat on low speed 30 seconds, then on medium speed 2 minutes. Bake 18 to 23 minutes. Makes 30 muffins.
1 Muffin: Calories 200 (Calories from Fat 90) Fat 10g (Saturated 6g) Cholesterol 40mg Sodium 190mg Carbohydrate 26g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 6%.
White Chocolate Chip Muffins: Substitute white baking chips for the semisweet chocolate chunks.
Betty's Tip: Our testing showed that paper liners work best in this recipe. When baked in greased muffin cups, these rich and chocolatey cupcakes stuck to the bottom of the cups.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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