This is so good. So so good. This was one layer of the wedding cake I made for my sister, and I filled it with chocolate mousse. This recipe would be just as good as cupcakes with a nice chocolate buttercream, as a bundt sprinkled with powdered sugar, or even just plain. It is so moist.
1 (18.25-ounce) package yellow or white cake mix (without pudding)
1 (5.9-ounce) package vanilla instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8-ounce) container sour cream
4 large eggs
6 ounces semisweet chocolate mini-morsels
Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10″ tube or Bundt pan, 9X13 pan, or 24 regular sized cupcakes.
2. Bake at 350° (for 1 hour for Bundt, start checking at 30 minutes for 9X13, and 20 for cupcakes) or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack.