Source:

Diane

Serves/Makes:18

Ingredients

• 1-3/4 cups (425 ml) all-purpose flour
• 1 (3-1/3 oz (95.2 grm).) pkg. instant pistachio pudding mix
• 3/4 cup (175 ml) miniature chocolate chips
• 2/3 cup (150 ml) sugar
• 2-1/2 tsp (12.5 ml). baking powder
• 1/2 tsp (2 ml). salt
• 2 beaten eggs
• 1-1/4 cups (300 ml) milk
• 1/2 cup (125 ml) vegetable oil
• 1 tsp (5 ml). vanilla extract or 1/4 tsp (1 ml). almond extract
• 1/2 of a can cream cheese frosting (1 cup)
• green color sugar
• 1/2 cup (125 ml) candy-coated milk chocolate pieces, (green ones)

Preparation

• Grease muffin cups or line with paper bake cups. ( St Patrick's or green bake cups would be nice.)
• In large mixing bowl stir together flour, pudding mix, chocolate chips, sugar, baking powder, and salt.
• In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract.
• Stir into flour mixture just until combined.
• Fill muffin cups 2/3 full.
• Bake in a 375-degree oven for 18 to 20 minutes or until golden brown.
• Cool on wire rack.
• Frost with cream cheese frosting; sprinkle with green sugar then press divided green chocolate pieces on top of frosting.

Comments

These stir-and-bake cupcakes need no mixer, so they go together super-quick. The children and leprechauns alike will love the color and the loads of chocolate chips inside "even more", then the pot of gold at the end of the rainbow.