Shortcut Chocolate Chip Marble Cupcakes

Shortcut Chocolate Chip Marble Cupcakes 

This is the most simple recipe that turns out great each and every time. See my trick to making these shortcut chocolate chip marble cupcakes. You’ll love them. 

 When I started this recipe, it was going to be a vanilla cupcake with chocolate chips. Delicious right?

Well, I had a half bag of mini chocolate chips open and thought why not throw them in. Everyone loves a chocolate chip cupcake.

Then thinking out of the box, so to speak, I grabbed the chocolate syrup and decided to marbleize the cupcakes. Total delish! 

 I wanted a twist on a chocolate chip cupcake and that’s just what came out.  Comes out with a nice marble pattern.

Each time I make these the marble pattern is different. 

 By the way, since this isn’t made with raw eggs it’s a fun recipe to make with the kids.

Bake some of these shortcut chocolate chip marble cupcakes soon, you’ll know what I’m talking about after just one bite. They come out so yummy I don’t think you need any frosting on these cupcakes. Perfect as is. 

One more recipe tidbit…They happened to be guilt free, under 200 calories and just over 2 grams of fat for each one. A big bang for your calorie bank. Even if you’re not counting calories. 

Shortcut Chocolate Chip Marble Cupcakes

Yields: 12 cupcakes

Nutrition: calories 189, fat 2.3 g

Ingredients:

• 1 box butter or yellow cake mix
• 10 ounces plain Seltzer, or if you want to add a flavored seltzer that’s fine too
• 2 tsp vanilla extract
• 4 – 6 tbsp chocolate syrup, I used Hershey’s Special Dark
• 1/2 -3/4 cup mini chocolate chips
• 1 tsp baking powder
• 1 tablespoon all-purpose flour

Easy-peasy using a cake mix

Directions:

1. Preheat oven to 350 degrees, line cupcake pan with foil or paper cups and mist the cups and around the cups a little.
2. In a large mixing bowl, mix the cake mix, seltzer, baking powder, and flour with a rubber spatula. Make sure you get all the way underneath to mix in all the dry ingredients.
3. Add the vanilla extract.
4. Using a hand held mixer, beat for about 1-2 minutes until batter is smooth and fluffy.
5. Add the chocolate syrup by swirling around the batter. Now with a wooden skewer or butter knife, twist and swirl the chocolate around (without mixing it in to look like a chocolate batter). You want this to look marbleized.
6. With an ice-cream scooper, fill the cups half way. Now sprinkle in most of the chocolate chips, leave some out for the topping of each cupcake.
7. Fill the rest of cups with the batter. You may have enough batter for 13 cupcakes or even 14 cupcakes, so don’t over fill the cups or it will be hard to take out of the pan when they are baked. Just save the batter and make two more cupcakes if you want when the first batch is done baking.
8. Sprinkle the remaining chips over each cupcake.
9. Bake for about 15-20 minutes. Turn pan around after 8 minutes for even baking. Test with a wooden skewer or toothpick and it should come out clean or with dry crumbs.
10. Let cool in the pan on a cooling rack for at least 30 minutes and then pop out!