Categories: Cupcakes, Dessert, St Patrick's Day

Ingredients

• 1 3/4 cups all-purpose flour
• 1 (3 1/2 ounce) packages instant pistachio pudding mix
• 2/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup miniature chocolate chip
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup pre-made cream cheese frosting (Betty Crocker, Duncan Hines, Pillsbury, etc...)
• greencolored crystal sugar or shamrock candy sprinkles (or both)

Directions

1. In a mixing bowl, add the first 5 ingredients; stir to combine.

2. Add in the chocolate chips; stir to combine. In another bowl, add the eggs, milk, oil, and vanilla; stir to combine.

3. Pour the liquid mixture into the dry mixture; stir until well mixed.

4. Fill paper-lined muffin cups 2/3 full.

5. Set oven at 375 degrees; bake for 18-20 minutes or until pick comes out clean.

6. Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.

7. Frost with cream cheese frosting and decorate with colored sugar and sprinkles.

Email to a friend | Print this recipe | Back