• Transfer the red velvet cake mix from the package to a large mixing bowl.
• Add sugar to cake mix and stir in to combine evenly with the dry cake mix.
• Add the evaporated milk also to the bowl and stir well to make the muffin batter (make sure the evaporated milk is evenly mixed with the cake mix and there are no lumps formed in the batter).
• If you are using semi sweet chocolate chips to make red velvet chocolate chip muffins, also add the semi sweet chocolate chips to the batter, gently mix in to spread the chocolate chips evenly with the batter.

To make the muffins:

• Preheat oven to 350 degree Fahrenheit.
• Prepare a muffin pan with greasing the moulds with little oil. Even if you are using non stick pan or using cake liners, this is helpful when you make muffins using cake mix.
• Fill ¾th of the muffin moulds with the batter (we are using a standard size muffin pan with 12 muffin moulds here).

  Make sure you are not overfilling the moulds and you can bake any leftover batter in a second batch!
• Also, the texture of batter is quite sticky and if you find it difficult to drop the batter into the muffin moulds, you can use another spoon to drop the batter gently from the spoon you are using.
• If you are not using silicone muffins or non stick muffins, it is a good idea to use cupcake liners (make sure to grease!) to avoid the muffins sticking to the pan.
• Once the batter is filled in the muffin moulds, bake in preheated oven for about 22 minutes until a toothpick inserted through the center of the muffins come out clean! It is a good idea to check at 20 minutes mark, since oven temperatures can slightly vary.
• Once the muffins are baked, immediately transfer the muffin pan from the hot oven to avoid over baking.
• Similarly, bake any remaining muffins with the leftover batter in a second batch. If you have a second muffin pan, you can bake them at the same time too!
• Allow the muffins to cool down, once it is cooled enough enjoy with a cup of milk or coffee or tea for evening snack or breakfast!