Chocolate Chip Cupcakes

1 package (18-1/4 ounces) yellow cake mix

1 package (3.4 ounces) instant vanilla pudding mix
1 C. water
1/2 C. vegetable oil
4 eggs
1 C. (6 ounces) miniature semisweet chocolate chips
1 can (16 ounces) chocolate or vanilla frosting
Additional miniature semisweet chocolate chips, optional

In a large mixing bowl, combine the cake & pudding mixes, water, oil & eggs; beat
on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate
chips.
    Fill paper-lined muffin C. two-thirds full. Bake at 375° for 18-22 minutes or
until a toothpick comes out clean. Cool for 10 minutes before removing to wire
racks to cool completely. Frost cupcakes. Sprinkle with additional chips if
desired. Yield: 2-1/2 dozen.

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