When I was in elementary school I remember my sister wanting chocolate chip cake. She bought a cake mix, but messed it up somehow… for the better. We used to call it accident cake. She was supposed to put the chocolate chips on top of the cake, but instead stirred them into the batter at the last minute. The cake ended up being so much better! I am using that theory today while cooking these cupcakes.

1 box better batter chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
3 eggs
2 cups semisweet chocolate chips
1 tub chocolate frosting or your own chocolate buttercream.

Preheat the oven to 350 degrees.
Line the muffin tins with cupcake liners.
Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened and then raise to high speed for 2 minutes.

Fold in 1.5 cups semisweet chocolate chips. (save the other 1/2 cup for topping)

Pour batter into pans and bake immediately.

Bake for 15-20 minutes

Cool completely before frosting. Usually I mix up my own butter cream but since I am on the mend I am going back to using a pre-made frosting tub.
Top each cupcake with frosting and remaining chocolate chips.

The texture of this cupcake is the same if not better than the best betty crocker cake mix. It is definately going to be a staple in my kitchen from now on.

You can view step by step pictures at: http://whatsfordinner-momwhatsfordinner.blogspot.com/2011/03/chocolate-chip-chocolate-cupcakes.html