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In a mixing bowl, combine cake and pudding mixers, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 4 minutes. Stir in chocolate chips. Fill greased or paper-lined muffin cups with 1/4 cup batter. Bake at 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Frost. Decorate with additional chips if desired. Yield: 2 1/2 dozen. NOTES : "From Logan, Utah, Paula Zsiray says These crowd-pleasing cupcakes are quick, moist and yummy!" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak
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|Serving Size: 1 Serving (1667g)|
|Recipe Makes: 1|
|Calories from Fat: 2774 (60%)|
|Amt Per Serving||% DV|
|Total Fat 308.2g||411 %|
|Saturated Fat 119.7g||599 %|
|Monounsaturated Fat 117.6g|
|Polyunsanturated Fat 41.5g|
|Cholesterol 4333.6mg||1333 %|
|Sodium 1941.4mg||67 %|
|Potassium 3030.7mg||80 %|
|Total Carbohydrate 295.7g||87 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 280.1g|
|Protein 161.3g||230 %|
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Calories per serving: 4590
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