24 paper liners for muffin pans
1 package (18.25 ounces)
plain devil’s food cake mix
1 package (3.9 ounces) chocolate
instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
2 cups semisweet chocolate chips
Confectioners’ sugar, for dusting (optional)
Place a rack in the center of the oven and preheat the oven to 350˚F. Line 24 muffin cups with paper liners. Set the pans aside.
Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full. Place the pans in the oven.
Bake the muffins until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the muffin liners, lift the muffins up from the bottom of the pan using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before serving. Dust with confectioners’ sugar, if desired.
Store the muffins, wrapped in aluminum foil or plastic wrap, or in a cake saver, at room temperature for up to 1 week. Or freeze them wrapped in foil for up to 6 months. Thaw the muffins overnight on the counter before serving.
Recipe from: The Chocolate Cake Mix Doctor