Cake Doctor's Red Less Velvet Cupcakes

These little red velvet cupcakes have chocolate chips inside...a nice little surprise! i always have to leave out the red food dye

Steps

Place a rack in the center of the oven and preheat the oven to 350f line 24 cupcake cups with paper liners.

Set the pans aside.

Place the cake mix , pudding mix , sour cream , water , oil , food coloring and eggs in a large mixing bowl.

Blend with an electric mixer on low speed for 30 seconds.

Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Increase the mixer speed to medium and beat two minutes more , scraping down the sides again if needed.

The batter should look thick and well combined.

Fold in the chocolate chips.

Spoon batter into each lined cupcake cup , filling it three quarters of the way full.

Place the pans in the oven.

Bake the cupcakes until they spring back when lightly pressed with your finger , 18 to 20 minutes.

Remove the pans from the oven and place them on wire racks to cool for 5 minutes.

Remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile , prepare the white ch.

Ingredients

german chocolate cake mix, vanilla instant pudding mix, sour cream, water, vegetable oil, red food coloring, eggs, miniature semisweet chocolate chips