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UPDATE: Please visit this post for an update of this recipe using a 15.25 ounce cake mix.
Although I usually bake from scratch, I’m a firm believer that every baker needs a couple of tricks to tuck in their apron pockets.
One of my absolute favorite chocolate cake recipes comes from {gasp} a boxed cake mix. But it’s not just any boxed mix, it’s an incredibly moist and chocolatey recipe that’s perfect for layered cakes, bundt cakes and of course – cupcakes.
There are many reasons to adore this doctored up cake mix and number one on that list is that it’s super moist. I love using this recipe when I have to make cupcakes a day or so in advance because I know that they’ll still taste perfectly fresh – even after being stored for 24 hours.
The batter is also really thick, so it’s a great consistency for suspending little surprises inside cupcakes. You already know I’m kind of obsessed with nestling candy into my cupcakes, and this ultra thick batter is ideal for that technique.
Another reason that it’s one of my go-to recipes is because it’s pretty much fool-proof. Toss everything into a large mixing bowl, mix until it’s combined and it comes out perfect every single time. This makes it a great recipe for baking newbies and kids alike.
My favorite desserts using this recipe
Heath Bar Cupcakes
Oreo Cake
Cadbury Creme Egg Cupcakes
Take 5 Cupcakes
Peanut Butter Cup Cupcakes
I’ll be the first to tell you that baking a cake from scratch can be an incredibly fun and cathartic experience. But use the tools and ingredients that give you the results you want. I’ve yet to be able to recreate the perfection of this doctored up box mix on my own (not that I don’t keep trying), and if it means a fabulous cupcake in shorter time, then give yourself a break and go for it.
[pinit]
Doctored Up Cake Mix Recipe
Ingredients:
- 1 (18.25 ounce) package devil’s food cake mix (see note below)
- 1 (3.4 ounce) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)
Directions:
- Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For Bundt Cakes
- Pour the batter into a well-greased, 12-cup bundt cake pan.
- Bake at 350°F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.
For 9-inch Layer Cakes:
- Pour batter evenly between 2 greased 9-inch cake pans.
- Bake at 350°F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean.
- Frost cooled cake with your favorite buttercream recipe.
Notes:
- My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
- If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
- The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
- UPDATE: Please visit this post for an update of this recipe using a 15.25 ounce cake mix.
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I think there is nothing wrong with them. Amazing there are 2 cake bakeries in our small town and I know for a fact they both use cake mixes. They one has been around for ever.
I have trouble giving up my chocolate cake mix so this is perfect!
I am definitely on board for an amped up cake mix!
I think box mixes are hard to beat. I recently made white cupcakes that were box mix and they were better than some bakeries.
I love this chocolate cake recipe, Jamie. I saw it and kept it in mind when you did take 5 cupcakes. Between the sour cream and the pudding, I couldn’t forget it. I recently used them to satisfy a chocolate-raspberry craving I was having. I topped them with homemade raspberry cream cheese frosting, and they were so divine’! Next time I want to work in some ganache, maybe on top of the cupcake before the frosting or as a drizzle, but I’m afraid it might melt down the frosting….just more reason to keep experimenting.
Great recipe, Jamie! Thanks!
Shani-
I am happy to hear that you have been enjoying this recipe! Take a look at the chocolate topping I used on my Heath Bar Cupcakes – it’s perfect for pouring on cupcakes! Have a delicious day!
-Jamie
I use box mixes every once in a while too and I do like Betty’s Devils Food. Your cupcakes look so yummy! I love that you added the bundt cakre recipe! Trfect for a chocolaty treat on easter.
I also have one box mix I bake and it sounds almost like yours, just a little more sour cream. I also mix in some Kahlua. You are right, even the next day the cake tastes very fresh.
Kristen-
Ooooh Kahlua sounds just perfect – thanks for sharing!
-Jamie
If you are using the cake mix that has the instant pudding in the cake mix do you still add the additional instant pudding mix or omit it?
Sometimes a box cake mix is the only way to go. Especially when time is of the essence.
Your cupcakes look amazing!
Your cupcake tin is so beautiful. Could you please tell me which brand it is?
Thanks!
Magda-
The cupcake pan is vintage Ovenex, you can find them on ebay and etsy. Hope this helps!
-Jamie
As much as I love baking from scratch,every once in a while ill buy a Box mix,it always remind me of being small and baking with mum,the taste,the frosting,it all takes me back! By the way those photos are seriously drool-worthy :)
Thanks so much, Shirley!
I agree, we all need a back pocket box mix recipe like this. This sounds perfect and I love the espresso and sour cream in here. Yum!