Page 326 - Chocolate Cake Doctor

308 M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S

2. Place the cake mix, pudding mix, sour comes out clean, 23 to 27 minutes. Remove
cream, water, oil, and eggs in a large mix- the pans from the oven and place them on
ing bowl. Blend with an electric mixer on wire racks to cool for 5 minutes. Run a
low speed for 1 minute. Stop the machine dinner knife around the edges of the muf-
and scrape down the sides of the bowl fin liners, lift the muffins up from the bot-
with a rubber spatula. Increase the mixer tom of the pan using the end of the knife,
speed to medium and beat 2 minutes and pick them out of the cups carefully
more, scraping the sides down again if with your fingertips. Place them on a wire
needed. The batter should look thick and rack to cool for 15 minutes before serving.
well combined. Fold in the chocolate
Store the muffins, wrapped in alu-
chips and cinnamon chips, making sure
minum foil or plastic wrap, or in a cake
they are well distributed throughout the
saver, at room temperature for up to 1 week.
batter. Spoon the batter into the lined
Or freeze them, wrapped in foil, for up to
muffin cups, filling each liner three quar-
6 months. Thaw the muffins overnight on
ters of the way full. Place the pans in the
the counter before serving.
oven.
3. Bake the muffins until they spring
back when lightly pressed with your fin-
ger and a toothpick inserted in the center