Chocolate Chip Swirl Cupcakes

I adapted the recipe from this website: Betty Crocker Chocolate Chip Swirl Cake  But I wanted to make cupcakes so here is how I changed it.

I sprayed muffin tins with Pam "Baking" Spray. It's not the plain cooking spray, it is the specifically made for baking with flour in it. It does wonders in getting everything out of pans.

I filled the cups (18) about half-way with the plain white batter and then put a spoonful of chocolate batter in. I swirled them around and then baked at 325 for 16-17 minutes, with toothpick test. I let them cool in the pans for a couple minutes and then took them out to finish cooling on the cooling rack.

After they were mostly cooled, I dipped the bottoms in powdered sugar. I then frosted the tops with the vanilla frosting, threw a little mini chocolate chips on and drizzled with chocolate syrup.

TIP: Be sure to follow the mixing directions on the cake mix box. Mixing for the amount of time really does make a huge difference. That is what makes them fluffy and fall apart. Enjoy!!!