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St. Patrick's Day Cupcakes
Submitted by: Praying Bear
1 3/4 cups all-purpose flour
1 (3 1/2 ounce) package instant pistachio pudding mix
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup miniature chocolate chips
2 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil
1 teaspoon Vanilla extract
1 cup pre-made cream cheese frosting (Betty Crocker, Duncan Hines, Pillsbury)
green colored crystal sugar or shamrock candy sprinkles (or both)
In a mixing bowl, add the first 5 ingredients. Stir to combine. Add in the chocolate chips. Stir to combine. In another bowl, add the eggs, milk, oil and Vanilla and stir to combine. Pour the liquid mixture into the dry mixture. Stir until well mixed. Fill paper-lined muffin cups 2/3 full. Set oven at 375F and bake for 18-20 minutes or until pick comes out clean. Let cool in pan for 10 minutes, then transfer to wire rack to finish cooling. Frost with cream cheese frosting and decorate with colored sugar and sprinkles. Makes 18 Cupcakes.

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Instructions

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