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
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In a mixing bowl, add the first 5 ingredients; stir to combine.
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Add in the chocolate chips; stir to combine. In another bowl, add the eggs, milk, oil, and vanilla; stir to combine.
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Pour the liquid mixture into the dry mixture; stir until well mixed.
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Fill paper-lined muffin cups 2/3 full.
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Set oven at 375 degrees; bake for 18-20 minutes or until pick comes out clean.
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Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling.
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Frost with cream cheese frosting and decorate with colored sugar and sprinkles.