Pillsbury Chocolate Cupcakes {made Egg-free}

My previous post for Pillsbury cupcakes {made Egg-free} was a big hit.  Some of the various flavors of Pillsbury Moist Supreme cake mix, call for slightly different added ingredients.  This changes the egg-free adjustments slightly.  So, I decided to do a separate post for chocolate cupcakes.  I frosted these cupcakes with Pillsbury Creamy Supreme Chocolate Fudge icing.  We took them to a fall party, so I topped them with orange Reese's pieces.  Mmmmm!

I also made some vanilla cupcakes with orange-dyed vanilla icing topped with brown Reese's pieces for the party.  The brown and orange decorating scheme came from this website.

 

Pillsbury Chocolate Cupcakes

 

1 box Pillsbury Moist Supreme Devil's Food cake mix^*

1 c water

2/3 c oil

1 T baking powder

1 c semi-sweet chocolate chips (optional)

Preheat the oven to 350^o.  Line cupcake tins with paper baking cups.  Mix ingredients with an electric mixer on low until combined.  Scrap the sides of mixing bowl.  Mix an additional 2 minutes on medium to medium-high.  Fill cupcake tins about 2/3 full.  Bake for about 18 minutes.  Cool cupcakes in pan.  Frost cupcakes when completely cooled.  Makes about 18 cupcakes. 

^* This mix calls for the added ingredients of 1 cup water, 1/2 cup oil and 3 eggs.  If you are going to try a different flavor of mix, make sure the added ingredients are the same for the adjusted recipe to work properly.

Note:  The Pillsbury mixes do contain dairy.  I am not trying to promote one brand over the other.  I have just found that some brands work better when making adjustments for egg-free cooking. 

Here are the fully decorated chocolate cupcakes.

Here are the fully decorated vanilla cupcakes.