1 (3.9 oz) package instant chocolate pudding mix
1 (16 oz) container sour cream
1/3 c. vegetable oil
1/2 c. cooled espresso or coffee flavored liqueur (I like Kahlua)
2 c. semi-sweet chocolate chips
Preheat oven to 350 degrees. Line two cupcake tins with 24 paper liners.
In a large bowl combine the cake mix, pudding mix, sour cream, eggs, oil and coffee/coffee liqueur. Mix until well blended. Fold in chocolate chips and using a muffin sized scoop, fill each cup 2/3 full.
Bake in preheated oven for 20-25 min or until cake springs back when lightly tapped. If you try the toothpick method, you may hit a chocolate chip and think it’s not done, so don’t!
Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
The picture is for a Halloween version of the cupcake but they are great without decoration or with just some confectioners sugar dusted on top.
Kid-friendly Hint: Skip the alcohol. My kids will eat it either way but you just never know. The Kahlua has a very distinctive taste.